Eggless oatmeal raisin cookies - moist, soft and chewy center with slight crisp on edges, sweet buttery, loaded with plump raisins and spiced with cinnamon. These oatmeal raisin cookies are the BEST I’ve ever had.
This cookie recipe is simple and easy to make. The method of making is similar to any other cookie recipe. Start by creaming the butter and sugar. Then add liquid ingredients and mix. Then add dry ingredients one by one and keep mixing. The cookie dough is ready.
This cookie dough does not require chilling. So we don’t have to wait and we are saving some time here. Once the dough is ready, shape into the balls, flatten them and bake into preheated oven. Cookies are ready. It will take only 30-35 minutes from start to finish.
Key Ingredients:
-- Butter: I always prefer to use unsalted butter in my baking. Just because I like the flavor of it better and I want to control the salt in my recipe. But you can use salted butter, if you don’t have one.
-- Brown sugar: Here light brown sugar is used along with very small quantity of regular white sugar. I prefer brown sugar because it has more moisture than white. So it gives moist cookies.
-- Oats: There is always a big question when recipe calls for oats. Which type of oats to use in the recipe? Here I have use old-fashioned rolled oats. Just because I like the flavor and thickness of the oats which gives chewy, hearty texture. You can use any variety of oats (instant or quick cooking) for making these eggless oatmeal raisin cookies.
-- Raisins: The pairing of oatmeal with raisin is just perfect. I like those plump raisins in every bite of oatmeal cookies. Raisins have high sugar content, so they retain moisture which helps to keep the cookies soft for next few days.
-- Ground cinnamon: It adds the depth of flavor in the cookies. I love cinnamon flavor, so I always add it. But if you are not fan of it, you can skip it.
Check out other eggless cookies recipe
Chocolate chip cookies // Double chocolate cookies // White chocolate macadamia nuts cookies // Snickerdoodles
How to make eggless oatmeal raisin cookies recipe:
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line two cookie sheets with parchment paper or lightly butter it or spray with nonstick cooking spray. Keep it aside.
3) Take all purpose flour, ground cinnamon and baking soda in a bowl.
4) Whisk well till everything is combined well. Keep it aside.
5) In another bowl, take soften butter and both sugars (white granulated and light brown sugar).
6) Start mashing and mixing with spatula. Once you get paste like consistency then switch to wire whisk and beat it till you get smooth, light and fluffy mixture. Alternately you can use stand mixer with paddle attachment or hand mixer.
7) Now add water.
8) Also add vanilla extract.
9) Again beat it till well combined.
10) Now add dry flour mixture.
11) Start mixing it using spatula.
12) And mix till everything is incorporated well.
13) Now add raisins.
14) And fold them in.
15) Add rolled oats.
16) Again mix it till well combined. The dough is stiff (not sticky or loose) and easily manageable to make balls. If yours is not like this then you can chill it for some time in the refrigerator.
17) Make 1 ½ tablespoons size of balls. Arrange them on prepared cookie sheets about few inches apart. You will get 18 balls. Flatten them using your hand or back of the glass.
18) Bake them into preheated oven for about 12-14 minutes. You will notice the edges are slightly brown in color and center it still soft. Remove it from the oven and let it cool for 5 minutes in the pan.
Then remove it to a wire rack and let it cool down completely or serve warm.
Serving suggestion: Enjoy these eggless oatmeal raisin cookies whenever you crave for. I would like to dunk the cookie in a glass of cold milk before eating. It is personal preference, many preferes with milk while many prefers as such.
Eggless oatmeal raisin cookies recipe
Ingredients
- 2 tablespoons + ⅔ cup All purpose flour (Maida)
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Baking soda
- ½ cup Unsalted butter softened at room temperature
- 1 tablespoon White granulated sugar
- ⅔ cup Light brown sugar packed
- 2 teaspoons Water
- 2 teaspoons Pure vanilla extract
- ¾ cup Raisins
- 1 ⅓ cups Rolled oats
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a cookie sheet with parchment paper or lightly butter it or spray with nonstick cooking spray. Keep it aside.
Making cookie dough:
- Take all purpose flour, ground cinnamon and baking soda in a bowl.
- Whisk well till everything is combined well. Keep it aside.
- In another bowl, take soften butter and both sugars.
- Start mashing and mixing with spatula. Once you get paste like consistency then switch to wire whisk and beat it till you get smooth, light and fluffy mixture.
- Alternately you can use stand mixer with paddle attachment or hand mixer.
- Now add water and vanilla extract. Again beat it till well combined.
- Now add dry flour mixture. Start mixing it using spatula.
- And mix till everything is incorporated well.
- Now add raisins. And fold them in.
- Add rolled oats. Again mix it till well combined.
- The dough is stiff (not sticky or loose) and easily manageable to make balls. If yours is not like this then you can chill it for some time in the refrigerator.
Making eggless oatmeal raisin cookies recipe:
- Make 1 ½ tablespoons size of balls.
- Arrange them on prepared cookie sheet about few inches apart. You will get 18 balls.
- Flatten them using your hand or back of the glass.
- Bake them into preheated oven for about 12-14 minutes. You will notice the edges are slightly brown in color and center it still soft.
- Remove it from the oven and let it cool for 5 minutes in the pan.
- Then remove it to a wire rack and let it cool down completely
Namaste Kanan. Thank you for the lovely recipes. I have been having so much fun trying out your recipes.this oat raisin cookie was a great hit with my husband and the batch was finished so quickly. He has asked me to make another batch with a bit less sugar. If I reduce the sugar will it affect the texture of the cookie and if so, how do I compensate for that? Thank you so much and God Bless 🙏🙏
Glad that you guys liked the cookies.
Personally I have not tried with less sugar, so cannot guarantee. But as per my experience I can say that you can reduce the sugar and it should work just fine.
Good attempt at an eggless recipe for me and I appreciate you putting up the recipe for us to try it. The dough did not come out good for me and was really crumbly and more crumbly after I put it in the fridge. I still could not form it into balls well, and it would not stay together for nothing. I got some ball shapes with sides that fell apart. They did have a good real sugary flavor and sort of reminded me of a granola bar or sweet granola in general. Good flavor.
I used the chunky type of brown sugar. Will that make the cookies any less better?
I have never heard of chunky brown sugar.
Tried this today and the cookies came out perfectly.
Thanks. Will try other eggless bakes from your page.
My kids enjoyed the cookies.
Can we try the cookie with wheat flour or may be half wheat and half all purpose flour?
Glad that kids liked these cookies.
Yes you can replace the all purpose flour with wheat flour
These cookies fall apart/very crumbly. This recipe needs more butter or another type of binder.
sorry for your fail.
I have never faced this issue. but Over baking also makes the cookies dry and crumbly.