Oriana’s Thoughts On The Recipe
Do you know those days when you just craved a cozy treat that made your whole house smell amazing? That’s exactly what these eggless oatmeal raisin cookies are all about! They’re soft, chewy, and loaded with oats and plump raisins, with just the right touch of cinnamon to make them extra special. I love that this recipe is egg-free, so whether you have an egg allergy or are just out of eggs, you can still enjoy a delicious homemade cookie! And don’t worry, they have a fantastic texture—you won’t even miss the eggs. The simple ingredients make this a go-to recipe for busy days when you want to bake without much fuss. Plus, no chilling time is required!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Simple, Everyday Ingredients: You probably have everything you need for these cookies in your pantry right now! These cookies come together quickly with basic ingredients, so you can satisfy that craving fast. Egg-Free, Allergy-Friendly: No eggs? No problem! This recipe is completely egg-free, but you’d never know it by tasting them. No chilling time required: Just mix, scoop up, and bake! Soft and Chewy Perfection: These cookies bake up perfectly soft and chewy, just the way oatmeal raisin cookies should be. Packed with Oats: If you love oatmeal cookies, this recipe will be right up your alley! Every bite is packed with wholesome oats, giving them a hearty texture and making them a little more filling than your average cookie.
All-Purpose Flour: Provides structure to the cookies. Note: If you want to go gluten-free, you can use a 1:1 gluten-free flour blend. Read my suggestions above in my “Food Allergy Swaps” section. Old-Fashioned Rolled Oats: These are the star of the show, giving the cookies their chewy texture and heartiness. Baking Powder & Baking Soda: These help the cookies rise and spread properly. You need both for the right texture. Note: Make sure they are not too old or expired. Ground Cinnamon: Adds a warm, cozy spice that complements the oats and raisins perfectly. Salt: Enhances all the other flavors in the cookie. Unsalted Butter: Adds richness and helps with the chewy texture. Note: If you’re using salted butter, reduce the added salt. Cream Cheese: It helps bind the dough and keeps the cookies soft and rich. Granulated Sugar & Brown Sugar: The mix of sugars provides sweetness, while the brown sugar adds moisture and a slight caramel flavor. Raisins: Sweet little bursts of flavor in every bite! Note: You can swap them for dried cranberries if you prefer. Milk: Adds a little moisture to the dough. Note: Any type of milk (dairy or non-dairy) will work. Unsulphured or Dark Molasses: Adds depth to the flavor and a lovely golden color to the cookies. Vanilla: A must for any cookie recipe—it adds that classic sweet flavor we all love.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Plump The Raisins (optional but recommended)
Place the raisins in a bowl and cover them with warm water. Let them soak for 10-15 minutes. Then blot very well to dry them, making them nice and plump for your cookies.
Step 2 – Brown The Butter (optional but recommended)
Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat. Place brown butter in a medium bowl and cool for 5 minutes.
Step 3 – Mix Dry Ingredients
Combine the flour, oats, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
Step 4 – Mix Wet Ingredients
Add the cream cheese, sugars, milk, molasses, and vanilla to the bowl with the brown butter; mix well until everything is well combined.
Step 3 – Add Dry Ingredients
Add dry ingredients and mix until incorporated. Stir in the raisins until evenly distributed.
Step 5 – Scoop Out The Cookies
Use a small cookie scoop (3 tablespoons – approximately 90 g each) to measure the oatmeal cookie dough. You will get 10 cookies. Place cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.
Step 6 – Bake
Bake for 10 -12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Variations & Additions
Chocolate Chips: If you’re in the mood for a chocolatey twist, swap out the raisins for chocolate chips. Dried Cranberries or Cherries: Use dried cranberries or cherries instead of raisins for a fun variation. Nuts: Add chopped walnuts or pecans for some extra crunch and flavor.
Storing and Freezing Instructions
Store these cookies in an airtight container at room temperature for up to 7 days.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature. Use Old-Fashioned Oats: Quick oats don’t provide the same hearty texture, so stick with old-fashioned rolled oats for the best result. Mix It Up: If you like, swap the raisins for nuts or dried cranberries! For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Freeze: You can also freeze the unbaked cookie dough for up to 3 months. Just scoop out the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
More Oatmeal Recipes You’ll Love!
Easy Eggless Oatmeal Cream Pies Eggless Old Fashioned Powdered Sugar Donuts Simple Banana Scones (No Eggs) Eggless Oatmeal Chocolate Chip Cookies Eggless Easy Oatmeal Scotchies Eggless Apple Oatmeal Baked Cups (Flourless) Easy Eggless Baked Oatmeal Eggless Oatmeal Cookies Browse more recipes…
Recipe Card
