Eggless Oatmeal Raisin Cookies – Mommy’s Home Cooking

These Eggless Oatmeal Raisin Cookies are soft, chewy, and full of wholesome oats and sweet raisins. Plus, they’re made with simple ingredients you probably already have at home. It’s also a great option if you need to skip the eggs—no special ingredients are needed! These cookies are quick to make, deliciously cozy, and will definitely become a go-to recipe whenever you’re in the mood for something sweet and homemade!

Oriana’s Thoughts On The Recipe

Do you know those days when you just craved a cozy treat that made your whole house smell amazing? That’s exactly what these eggless oatmeal raisin cookies are all about! They’re soft, chewy, and loaded with oats and plump raisins, with just the right touch of cinnamon to make them extra special.

I love that this recipe is egg-free, so whether you have an egg allergy or are just out of eggs, you can still enjoy a delicious homemade cookie! And don’t worry, they have a fantastic texture—you won’t even miss the eggs. The simple ingredients make this a go-to recipe for busy days when you want to bake without much fuss. Plus, no chilling time is required!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-Purpose Flour: Provides structure to the cookies. Note: If you want to go gluten-free, you can use a 1:1 gluten-free flour blend. Read my suggestions above in my “Food Allergy Swaps” section.
• Old-Fashioned Rolled Oats: These are the star of the show, giving the cookies their chewy texture and heartiness.
• Baking Powder & Baking Soda: These help the cookies rise and spread properly. You need both for the right texture. Note: Make sure they are not too old or expired.
• Ground Cinnamon: Adds a warm, cozy spice that complements the oats and raisins perfectly.
• Salt: Enhances all the other flavors in the cookie.
• Unsalted Butter: Adds richness and helps with the chewy texture. Note: If you’re using salted butter, reduce the added salt.
• Cream Cheese: It helps bind the dough and keeps the cookies soft and rich.
• Granulated Sugar & Brown Sugar: The mix of sugars provides sweetness, while the brown sugar adds moisture and a slight caramel flavor.
• Raisins: Sweet little bursts of flavor in every bite! Note: You can swap them for dried cranberries if you prefer.
• Milk: Adds a little moisture to the dough. Note: Any type of milk (dairy or non-dairy) will work.
• Unsulphured or Dark Molasses: Adds depth to the flavor and a lovely golden color to the cookies.
• Vanilla: A must for any cookie recipe—it adds that classic sweet flavor we all love.

Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Plump The Raisins (optional but recommended)

Place the raisins in a bowl and cover them with warm water. Let them soak for 10-15 minutes. Then blot very well to dry them, making them nice and plump for your cookies.

Step 2 – Brown The Butter (optional but recommended)

Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat. Place brown butter in a medium bowl and cool for 5 minutes.

Step 3 – Mix Dry Ingredients

Combine the flour, oats, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.

Step 4 – Mix Wet Ingredients

Add the cream cheese, sugars, milk, molasses, and vanilla to the bowl with the brown butter; mix well until everything is well combined.

Step 3 – Add Dry Ingredients

Add dry ingredients and mix until incorporated. Stir in the raisins until evenly distributed.

Step 5 – Scoop Out The Cookies

Use a small cookie scoop (3 tablespoons – approximately 90 g each) to measure the oatmeal cookie dough. You will get 10 cookies. Place cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.

Step 6 – Bake

Bake for 10 -12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Variations & Additions

• Chocolate Chips: If you’re in the mood for a chocolatey twist, swap out the raisins for chocolate chips.
• Dried Cranberries or Cherries: Use dried cranberries or cherries instead of raisins for a fun variation.
• Nuts: Add chopped walnuts or pecans for some extra crunch and flavor.

Storing and Freezing Instructions

Store these cookies in an airtight container at room temperature for up to 7 days.

Freeze: You can also freeze the unbaked cookie dough for up to 3 months. Just scoop out the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

More Oatmeal Recipes You’ll Love!

Recipe Card

Eggless Oatmeal Raisin Cookies

Oriana Romero

These Eggless Oatmeal Raisin Cookies are soft, chewy, and full of wholesome oats and sweet raisins. Plus, they’re made with simple ingredients you probably already have at home. It’s also a great option if you need to skip the eggs—no special ingredients are needed! These cookies are quick to make, deliciously cozy, and will definitely become a go-to recipe whenever you’re in the mood for something sweet and homemade!

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 10 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

• Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

• Place the raisins in a bowl and cover them with warm water. Let them soak for 10 – 15 minutes. Then blot very well to dry them, making them nice and plump for your cookies. This step is optional but recommended.

• Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat. Place brown butter in a medium bowl and cool for 5 minutes.Note: This step is optional but recommended. If you dont to brown the butter, just use melted butter.

• Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.

• Add the cream cheese, sugars, milk, molasses, and vanilla to the bowl with the brown butter; mix well until everything is well combined.

• Add dry ingredients and mix until incorporated. Stir in the raisins until evenly distributed.

• Use a small cookie scoop (3 tablespoons – approximately 90 g each) to measure the oatmeal cookie dough. You will get 10 cookies. Place cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.

• Bake for 10 -12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 
Butter: I like to brown the butter for this recipe because it adds a wonderful extra layer of flavor. However, if you don’t want to make this extra step, just use melted butter. 
 
Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand). If you don’t have any, simply leave it out. Do not replace it with anything else.
 
Oats: Do not use steel-cut oats (they’ll be too hard) or instant oats (they’ll cook up too mushy).
 
Store these cookies in an airtight container at room temperature for up to 7 days.
 
Freeze: You can also freeze the unbaked cookie dough for up to 3 months. Just scoop out the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
 
 Food Allergy Swaps:

 
 Potential Recipe Challenges & Pro Tips:

1. Overmixing the Dough: Overmixing can make your cookies tough instead of soft and chewy.
   · Pro Tip: When you add the dry ingredients, mix until just combined. This will prevent the flour from developing too much gluten, which can make the cookies denser.
2. Raisins Drying Out: Sometimes, raisins can get a bit dry and chewy after baking.
   · Pro Tip: Soak the raisins in warm water for 10-15 minutes before adding them to the dough. This plumps them up and keeps them moist in the final cookie.

 
Extra Recipe Tips For Success:

• Measure the ingredients correctly. I highly recommend using a kitchen scale.
• Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
• Use Old-Fashioned Oats: Quick oats don’t provide the same hearty texture, so stick with old-fashioned rolled oats for the best result.
• Mix It Up: If you like, swap the raisins for nuts or dried cranberries!
• For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.
• Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

 
Variations & Additions:

• Chocolate Chips: If you’re in the mood for a chocolatey twist, swap out the raisins for chocolate chips.
• Dried Cranberries or Cherries: Use dried cranberries or cherries instead of raisins for a fun variation.
• Nuts: Add chopped walnuts or pecans for some extra crunch and flavor.

 
 

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Calories: 347kcalCarbohydrates: 58gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 412mgPotassium: 252mgFiber: 3gSugar: 23gVitamin A: 336IUVitamin C: 1mgCalcium: 68mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 347

Keyword cookies oatmeal raisins