Looking for a delicious cookie recipe that doesn’t require eggs? These eggless oatmeal cookies are the perfect treat that both kids and adults will love! These cookies are easy to make and are a great option for those with egg allergies or who simply run out of eggs but are craving cookies (guilty).
You’ll be surprised how good these eggless oatmeal cookies are! They’re crispy on the outside, soft on the inside, and packed with a delicious nutty flavor that will leave you wanting more. So, let’s get baking!
5 reasons to make this eggless oatmeal cookies
- Eggless oatmeal cookies are a great option for those who have egg allergies.
- Easy to customize: these cookies are incredibly versatile and can be customized with various ingredients, such as chocolate chips, dried fruits, nuts, or seeds, to suit your taste preferences.
- Quick to make: They are quick and easy to make, and the recipe can be prepared in a matter of minutes.
- Great taste: Despite the lack of eggs, these oatmeal cookies are still delicious.
- Perfect for baking with kids: a cookie recipe without eggs is simple and easy to follow, it’s a great recipe for baking with kids.
Ingredient notes
Here’s the ingredients you need with a few notes for some of them.
Rolled oats also called old-fashioned oats, work best in oatmeal cookies. Avoid using instant oats or steel-cut oats; you won’t get the same texture.
Unsalted melted butter: it can be replaced with 45g (1/4 cup) odourless coconut oil (melted), but it will result in slightly less chewy cookies.
Blanched roasted hazelnuts: I grind the hazelnuts with a food processor to make ground hazelnuts but you can use store-bought ground hazelnuts, check if they are roasted or not (see pictures below).
You also need all-purpose flour, light brown sugar, and milk of your choice.
Get all measurements, ingredients, and instructions at the end of this post.
How to make eggless cookies?
These no egg oat cookies recipe can not be easier. Here’s an overview of the recipe with step-by-step photos.
Start by grinding the roasted hazelnuts.
Melt the butter and let it cool slightly (microwave). Set aside.
In a bowl, mix the oats, ground hazelnuts, flour, and sugar.
Add the melted butter and milk to the dry ingredients and stir. You should have a wet dough.
Form 30-35g balls , about 5 cm (2 inch) diameter, with your hands and place them on the cookie sheet, leaving space between them.
Flatten the balls with the palm of your hand until they are about 4 mm (1/8 inch) thick. Optional: Use a cookie cutter to give them a nice round shape.
Bake at 180°C (350F) for 12 minutes for crispy cookies on the outside and soft on the inside.
Tips
- Use rolled oats, and don’t swap with instant oats. Rolled oats work best in oat cookies.
- Flatten the dough slightly: Before baking, gently press down on each cookie dough ball with the palm of your hand.
- Use a cookie cutter to give them a nice round shape.
- Don’t overbake: no egg oat cookies are best when they have a slightly golden color and are still a little soft in the center. Overbaking can result in dry cookies.
- Cool completely before storing. It helps them maintain their texture and prevents moisture buildup.
Variations
These cookies can be twisted to suit your taste preferences. Here are a few ideas:
- Add ground cinnamon or cardamom.
- Replace ground hazelnuts by ground pecan nuts, I tried and it’s delicious.
- Melt chocolate and drizzle over the cookies.
- Add chocolate chips in the dough or raisins or other dried fruit, nuts, or seeds.
- Make a double batch
Options are endless.
FAQ
How to store these eggless oatmeal cookies?
Store them in an airtight container for up to 5 days at room temperature.
Can we freeze them?
Indeed, you can freeze the raw cookie dough for up to three months by rolling it into balls and placing it in the freezer. When ready to use it, simply retrieve the frozen dough balls and bake them as directed, adding a couple of extra minutes to the baking time.
Want more cookie recipes, try:
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