This might be the easiest and most delicious eggless and butter free oatmeal cookies recipe you will ever make. Without eggs and butter they are the best vegan sweet!
This recipe was inspired by Healthy Applesauce Oatmeal Cookie, Healthy Chocolate Chip Cookies, Hazelnut Cookies and 13 Baby & Toddler Oatmeal Recipes.
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Oatmeal Cookie Recipes
Rolled oats must be the best ingredient you can have at home. Whether you want to make oat flour, oatmeal, overnight oats, baked oats or some chewy cookies, these quick-cooking oats are the perfect choice.
Babies, small children and even older ones and adults will never turn their head away from delicious homemade oatmeal cookies.
But knowing that there are a lot of food allergies, as well as people with specific dietary choices like vegan nutrition, we've decided to give it try and making some butter free and eggless cookies that anyone can make at home. For breakfast, dessert or a simple snack.
Egg-Free Oatmeal Cookies Simple Ingredients
To make these egg-free oatmeal cookies, you will need the following ingredients:
- rolled-oats: I almost always use rolled-oats for chewy oatmeal cookies as they are just the easiest and most convenient for these types of recipes
- whole wheat flour: usually when I'm attempting to make a healthier version of cookies I use whole wheat flour such as dinkel flour. And it works great in this eggless oatmeal cookie recipe as well
- coconut sugar: one of the sweeteners I always have to have at home for healthy and delicious cookies
- coconut oil: this is a great substitute for butter and vegetable oils and they really support the taste and consistency of this easy vegan oatmeal cookie
- almonds: I like to add some roasted nuts to cookie recipes just to enhance the tastiness and nutritional value of these cookies.
- baking powder: like pretty much any baked recipe, baking powder is the leavening agent you need
How To Make The Best Eggless Oatmeal Cookies - Step-By-Step
1. Preheat the oven to 180C/350F.
2. Line a baking tray with parchment paper.
3. Put the tablespoon of flaxseed into a small bowl with 3 tablespoons of water, mix and allow to set for 5 minutes to make a flax egg.
4. In the meantime, bake the almonds on a skillet over medium heat until you see them turning slightly brown.
5. Put the almonds into a blender or food processor and blend until you still have visible almond bits.
6. Put all of the dry ingredients into one large bowl - coconut sugar, almonds, flour, oats, salt and baking powder. Gently mix with a wooden spoon until combined.
7. Now add the wet ingredients to the dry ones one by one - first the coconut oil and at last the flax egg. Mix until you have a nice oatmeal cookie dough.
8. Take one tablespoon of the cookie dough at a time and make a round ball out of it. If you have a cookie scoop or an ice cream scoop, you can use those as well.
9. Place on the prepared baking sheet (cookie sheet) and gently press until you have a round cookie.
10. Continue with the rest of the cookie dough.
11. Bake for about 10-12 minutes until the cookies turn golden brown around the edges.
12. Once baked, allow to cool for about 10-15 minutes prior to serving. You can also transfer to a wire rack or cooling rack to cool.
Eggless Cookie Recipes Variations, Alternatives and Different Add-ins
For some variations and different versions of the these cookies, try some of our proposals below:
- oatmeal chocolate chip cookies: add some chocolate chips or chopped-up dark chocolate for delicious chocolate chip cookie recipes
- vegan oatmeal raisin cookies: add some raisins or dried cranberries for a different twist to these delicious cookies
- peanut butter oatmeal cookies: add a tablespoon of peanut butter to the dry ingredients of the recipe to get a little bit of a nutty flavor to the cookie
In case you don't have some of the ingredients that this recipe calls far, you can try some of the following alternatives:
- quick oats instead of rolled oats
- vegan butter or vegetable oil instead of coconut oil
- dark brown sugar, light brown sugar or birch sugar instead of coconut sugar
- baking soda instead of baking powder
- apple sauce instead of flaxseed
FAQ
For this specific recipe, one oatmeal cookie has about 75 calories. Usually calories in these types of cookies range between 60 - 150 based on the type of ingredients. For this recipe we've really tried to use nutritious ingredients that will not only provide energy but also various essential nutrients and make them really a food that can be used as a meal as well.
Yes. These cookies don't have any butter or milk and are actually vegan so they are also dairy-free.
I wouldn't recommend using a liquid sweetener instead of a solid one for these eggless oatmeal cookies because it would influence the consistency of these cookies. For them to keep their chewiness and deliciousness I would stick to the solid suggestions in the text above.
More Cookie Recipes
- 2 ingredient Peanut Butter Cookies
- Easy Homemade Recipe For Healthy Teething Biscuits
- Gluten Free Almond Flour Peanut Butter Cookies
- A 4-Ingredient Peanut Butter Banana Oatmeal Cookies Recipe
If you've tried this or any other recipe from the blog, please rate it and leave a comment.
Best Eggless And Butter Free Oatmeal Cookies Recipe
Ingredients
- ½ cup rolled oats
- 1½ cup whole wheat flour
- 3 tbsp coconut oil
- ¼ cup coconut sugar
- ¼ cup almonds
- 1 teaspoon baking powder
- 1 tbsp flaxseed
- 3 tbsp water
- pinch salt
Instructions
- Preheat the oven to 180C/350F.
- Line a baking tray with parchment paper.
- Put the tablespoon of flaxseed into a small bowl with 3 tablespoons of water, mix and allow to set for 5 minutes to make a flax egg.
- In the meantime, bake the almonds on a skillet over medium heat until you see them turning slightly brown.
- Put the almonds into a blender or food processor and blend until you still have visible almond bits.
- Put all of the dry ingredients into one large bowl - coconut sugar, almonds, flour, oats, salt and baking powder. Gently mix with a wooden spoon until combined.
- Now add the wet ingredients to the dry ones one by one - first the coconut oil and at last the flax egg. Mix until you have a nice oatmeal cookie dough.
- Take one tablespoon of the cookie dough at a time and make a round ball out of it. If you have a cookie scoop or an ice cream scoop, you can use those as well.
- Place on the prepared baking sheet (cookie sheet) and gently press until you have a round cookie.
- Continue with the rest of the cookie dough.
- Bake for about 10-12 minutes until the cookies turn golden brown around the edges.
- Once baked, allow to cool for about 10-15 minutes prior to serving. You can also transfer to a wire rack or cooling rack to cool.
Notes
- not suitable for babies or toddlers due to chunks of almonds
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