Eggless Oatmeal Cookies are Soft & Chewy and loaded with Chocolate Chips! Made with old fashion oats, mashed banana and mostly brown sugar, this is a great egg free recipe.
Eggless Oatmeal Cookies
They are soft and chewy, not overly sweet, dotted with dark chocolate chips, crunchy walnuts and always sure to satisfy those sweet cravings. Perfect in lunch boxes, snack, light breakfast, dessert or Holidays like this oat flour cookies.
You’ll love the texture with their rich buttery flavor. The ultimate way to enjoy is fresh, warm from the oven with a tall glass of ice cold, creamy whole milk. If you are looking for a healthier treat, then check out these Carrot Oatmeal Cookies.
These are very similar to grandma's cookies except made without eggs (like this Raspberry Thumbprint Cookies, Vegan Almond Flour Cookies or Almond Butter Cookies).
Why You’ll Love These?
A good biscuit needs to have a good buttery flavor, not overly sweet, slightly crisp edge, chewy center and packed with favorite add-ins. These are likely to become a new favorite recipe!
Made from scratch with no raisins, no eggs, using old fashion or rolled oats and mashed banana instead of eggs. My favorite part is that the dough does not require any chilling and dark brown sugar adds deep caramel notes.
How to Keep Them Soft?
Here are a few tricks to keeping them soft and chewy!
- Using butter, brown sugar, and old fashioned oats in the recipe will help create a soft and chewy texture.
- Mashed banana adds moisture.
- Don’t over mix your dough.
- This recipe does not use boiling water, which maintains the softness.
Can I make this recipe without a mixer?
Yes. Use a wooden spoon for the creaming process. The initial step of creaming butter and sugars will take about 3 minutes when done by hand.
INGREDIENTS (Scroll to the bottom of the recipe for complete recipe)
- Old fashioned oats - Don’t use quick oats or instant oats here or the texture won’t come out the same.
- All purpose flour - Bleached or unbleached flour will work here.
- Unsalted butter - Make sure to use room temperature butter.
- Dark brown sugar and granulated sugar- The combination gives a soft chewy biscuit, and the brown sugar adds deep caramel notes (check out more brown sugar recipes).
- Banana - Mashed Banana is used instead of eggs, which helps in binding.
- Baking soda - Offers some lift.
- Vanilla extract - for flavoring.
- Chocolate chips - Use Semi sweet chocolate chips.
- Walnuts - It is optional, but it offers a wonderful crunch with the oats.
- Use only old fashioned or rolled oats - Quick cooking or instant oats will cook and absorb differently and make them dry.
- Brown sugar and white sugar - Brown sugar offers caramel notes and moistness whereas white sugar adds crispness.
- Use dark brown sugar - This adds a wonderful deep caramel flavor, but you can use golden brown or light brown sugar if thats what you have on hand.
- Start with room-temperature butter- In order for the butter to properly cream with the sugars, it’s important that your butter be room temperature (not melted, not hard and cold).
- Allow to cool completely - The biscuits might break (since they do not have eggs for binding), if lifted before completely cool.
- Can I use raisins? Raisins work great here too. Just omit the chocolate chips and add ¼ cup golden raisins instead.
- Can I make without chocolate? Of course! Simply omit chocolate chips in the recipe.
- Use Salted Butter - Yes. Salted butter will work fine here if that’s what you have on hand. Just omit the salt because there’s about ¼ teaspoon salt per stick of salted butter.
- Use raisins - Use golden raisins instead of chocolate chips.
- Cinnamon - Add ground cinnamon along with vanilla extract.
- Use spices - Omit vanilla and use ground cinnamon, nutmeg and ginger.
- Add nuts - Stir in ¼ cup of your favorite chopped nuts, such as chopped walnuts, toasted pecans or cashews.
- Use toasted pecans instead of walnuts.
- Use dried cranberries along with chocolate chips.
- Sweetened shredded coconut pairs really well with oats.
HOW TO MAKE (Scroll to the bottom of the recipe for complete recipe)
- Whisk dry - Whisk together all purpose flour, baking soda and salt in a small bowl.
- Make dough - Beat butter and both sugars until fluffy. Mix in mashed banana followed by the dry ingredients. Mix in rolled oats, chocolate chips and walnut if using.
- Bake - Scoop about 3 tablespoons measure dough onto a parchment lined baking sheet. Flatten slightly with a wet spoon. Bake at 350 degrees for 21-23 minutes or until edges are deep golden.
How to Store?
Store in a tightly sealed air tight container for up to 5 days. These are crisp around the edges on the day they are made, however it looses the crispness after that due to the addition of banana, but still delicious.
FREQUENTLY ASKED QUESTIONS
There are 175 calories in each cookie.
They are not gluten free since they use all purpose flour along with oats.
Absolutely! Place cooled ones in a freezer safe zip lock bag, seal well and freeze for up to 2 months. Simply leave at room temperature to thaw.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More Cookie recipes without eggs
Eggless Oatmeal Cookies with Chocolate Chips
- ½ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter room temperature
- ¼ cup packed dark brown sugar
- 2 tablespoons sugar white granulated
- ¼ cup mashed ripe banana
- 1 teaspoon vanilla extract
- ¾ cup old fashioned oats
- ¼ cup semi sweet chocolate chips
- 2 tablespoon chopped walnuts optional
- Preheat oven to 350° F and line a large baking sheet with parchment paper.
- Add all dry ingredients into a small bowl and whisk to combine.
- Into another larger bowl, add butter and both sugars. Beat with a hand held electric beater (on high speed) for 1 to 2 minutes, until creamy and fluffy.
- Beat in mashed banana and vanilla extract until thoroughly mixed in. Add flour mixture and beat until just combined (DON'T OVER MIX). Beat in oats, chocolate chips and walnuts (if using), until just combined (dough will be extremely soft).
- Use a to scoop the cookie dough ( about 3 tablespoons of dough per cookie, this recipe makes 8 cookies) and place 3 to 4 inches apart on the baking sheets. Bake for 20 to 23 minutes or until deep golden on the edges.
- Place baking sheet on a wire rack to cool completely (cookies will firm up as it cools).
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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