Oatmeal Cookies without Eggs
These oatmeal cookies are incredibly simple, delectably chewy, and packed with cozy warmth, all without the use of eggs, making them perfect for egg-free diets.
Ingredients
Cookie Base
- 1/2 cup light brown sugar (90g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup unsweetened applesauce
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour (180g) Can be substituted for gluten-free flour.
- 1/2 cup old-fashioned rolled oats (40g) Quick oats can be used but the texture will differ.
- 1/2 tsp ground cinnamon Can be replaced with nutmeg or pumpkin spice.
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, cream together the sugar and butter with a hand mixer until well combined.
- Add the vanilla and applesauce, mixing until smooth.
- In a separate bowl, whisk together the flour, oats, baking soda, and salt.
- Combine the dry ingredients with the wet ingredients, mixing until just blended.
- Drop 1.5 tablespoon spoonfuls of dough onto the prepared baking sheet. This recipe makes about 19 cookies.
- Bake for 10-11 minutes or until the edges turn lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
For perfect circular cookies, use the top of a mason jar lid and swirl it gently over the cookies before baking. Store your cookies in an airtight container for 3-4 days. For longer storage, consider refrigerating or freezing them.