Best 4 Eggless Oatmeal Raisin Cookies Recipes

EGGLESS OATMEAL COOKIES {WITH RAISINS}

Steps:

• Preheat the oven to 350°F (180°C) for at least 10 minutes.
• Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you're baking each batch separately.
• In a bowl, take dry ingredients (all purpose flour, baking soda and ground cinnamon). Whisk until everything is mixed.
• In another large bowl, take softened butter, white sugar and brown sugar. Start beating using a hand mixer (or use a stand mixer with paddle attachment). Beat it until smooth.
• Then add vanilla and water. Again beat until combined. Using a spatula scrap the sides of the bowl.
• Add flour mixture and rolled oats. Mix using a spatula until everything comes together like a soft dough.
• Now add raisins. (*see notes for to soak or not to soak raisins) Fold them into the cookie dough.
• Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm. Shape into a fairly smooth ball. Flatten it slightly. So it becomes a disk shape.
• Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
• Bake into the preheated oven for 12-14 minutes.
• Let it cool the cookies in a pan for 5 minutes so they firm up. Then transfer them on a cooling rack to cool down. Serve them warm or at room temperature.

EGGLESS OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside.
• Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside.
• Combine everything and mix well.
• Drop one inch size dough "balls" onto baking sheet covered with parchment paper; bake one sheet at a time for about 14 minutes, until lightly browned.
• Place cookies on rack to cool.
• Enjoy!

EGGLESS OATMEAL RAISIN COOKIES

Steps:

• Assemble all the dry ingredients first.
• Assemble rest of the ingredients.
• Sift all dry ingredients into a large bowl.
• Sift until all the ingredients have fallen through the strainer.
• Set it aside.
• Let's get going with the wet ingredients.
• In a large bowl combine soften butter.
• And brown sugar... (See notes above regarding sugar).
• Cream butter and sugar together.
• Add vanilla essence and applesauce to the butter-sugar mixture. Add sifted flour.
• Using a spatula scrape down the walls of the bowl, then fold in raisins and cranberries..
• Finally add oats.
• Mix, mix and mix. The mixture will look like a thick dough. Slightly grease your baking tray before placing cookies.
• Using an ice cream scoop, spoon out the mixture onto a baking sheet. Press it down with a spoon shaping them like cookies. Refrigerate it for an hour.
• Remove from fridge, preheat the oven @ 350 degree F and bake the cookies till they are light brown in color, for about 10-12 minutes.
• Remove and allow them to cool in the tray for some time.
• Transfer to a wire rack and allow them to cool down completely.
• These cookies will be soft and chewy and will have a sweet apple-y taste.
• Once cooled..Enjoy!!

EGG-FREE OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.