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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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!
- 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.
More Holiday Recipes
- Hot Mocha Recipe
- Best Peppermint Bark
- Dairy Free Mug Cake
- Almond Flour Chocolate Chip Cookies without Butter
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.
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More Cookie recipes without eggs
- 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
1. Preheat oven to 350° F and line a large baking sheet with parchment paper.
2. Add all dry ingredients into a small bowl and whisk to combine.
3. 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.
4. 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).
5. Use a medium cookie scoop 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.
6. Place baking sheet on a wire rack to cool completely (cookies will firm up as it cools).
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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 109mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 2g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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