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    Home » Recipes » Cookies

    Eggless Oatmeal Cookies

    Published: Dec 14, 2021 · Modified: Dec 1, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

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    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.

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    oatmeal cookies made without eggs on a wire rack.

    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.

    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!

    1. Using butter, brown sugar, and old fashioned oats in the recipe will help create a soft and chewy texture.
    2. Mashed banana adds moisture.
    3. Don’t over mix your dough.
    4. 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)

    1. Old fashioned oats - Don’t use quick oats or instant oats here or the texture won’t come out the same.
    2. All purpose flour - Bleached or unbleached flour will work here.
    3. Unsalted butter - Make sure to use room temperature butter.
    4. 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).
    5. Banana - Mashed Banana is used instead of eggs, which helps in binding.
    6. Baking soda - Offers some lift.
    7. Vanilla extract - for flavoring.
    8. Chocolate chips - Use Semi sweet chocolate chips.
    9. Walnuts - It is optional, but it offers a wonderful crunch with the oats.

    HELPFUL TIPS

    • 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.

    VARIATIONS

    • 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.
    ingredients needed to make cookies with banana.

    Whisk flour, baking soda & salt
    Butter, brown sugar & sugar in a bowl

    Flattened cookie dough ready to be baked.

    HOW TO MAKE (Scroll to the bottom of the recipe for complete recipe)

    1. Whisk dry - Whisk together all purpose flour, baking soda and salt in a small bowl.
    2. 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.
    3. 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.

    hand holding a eggless oatmeal cookie above a baking sheet.

    FREQUENTLY ASKED QUESTIONS

    How many calories?

    There are 175 calories in each cookie.

    Are these gluten free?

    They are not gluten free since they use all purpose flour along with oats.

    Can they be frozen?

    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.

    Metal plate with egg free  oatmeal cookies.

    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

    • Cashew Cookies
    • Chocolate Swirl Cookies
    • Sesame Seed Cookies
    oatmeal cookies without eggs on a wire rack.

    Eggless Oatmeal Cookies with Chocolate Chips

    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 cookie recipe.
    4.6 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 Cookies
    Calories: 175kcal
    Author: Maria Doss

    Ingredients

    Dry ingredients

    • ½ cup all purpose flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt

    Wet ingredients

    • 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

    Additional ingredients

    • ¾ cup old fashioned oats
    • ¼ cup semi sweet chocolate chips
    • 2 tablespoon chopped walnuts optional
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    Instructions

    • 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).

    Notes

    Use only old fashioned or rolled oats – Quick cooking or instant oats will cook and absorb differently, so cookies may end up dry.
    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 the cookies to cool completely – The cookies might break (since they do not have eggs for binding), if lifted before completely cool.

    Nutrition

    Serving: 1cookie | Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 109mg | Fiber: 1g | Sugar: 11g

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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