Eggless Chocolate Oatmeal Raisin Cookies

These oatmeal cookies without eggs combine the hearty goodness of classic oatmeal raisin cookies with the rich flavor of chocolate. These soft and chewy Eggless Chocolate Oatmeal Raisin Cookies are bursting with sweet raisins and decadent semi sweet chocolate chips in every bite!

If you’re looking for more eggless cookie recipes, check out some of my other favorites like Eggless Chocolate Chip Cookies, Coffee Creamer Cookies, Vegan Sourdough Chocolate Chip Cookies, Vanilla Sea Salt Chocolate Chip Cookies, or Eggless Double Chocolate Chip Cookies.

A Quick Look At The Recipe

• Recipe Name: Eggless Chocolate Oatmeal Raisin Cookies
• Ready In: 29 minutes
• Makes: 18 cookies
• Main Ingredients: salted butter, light brown sugar, all purpose flour, Dutch cocoa
• Flavor Profile: oatmeal raisin with rich chocolate
• Dietary Info: eggless, no seed oils, vegan and gluten free swaps available
• Difficulty: Easy!
• Why You’ll Love It: chocolate chips, juicy raisins and cozy chewy texture

Why You’ll Love This Recipe 

• Egg-Free Oatmeal Cookies: These oatmeal cookies without eggs use milk as an egg replacer, making them incredibly easy to make at home because milk is such a common ingredient. If you don’t do dairy you can also use your favorite vegan milk like coconut milk, oat milk, or almond milk in this eggless chocolate chip cookie recipe.
• Vegan Friendly: This eggless oatmeal cookies recipe caters to a variety of dietary needs, making them perfect for those with egg allergies or anyone following a vegan lifestyle. You can easily make these vegan by using your favorite vegan butter and vegan milk.
• Rich and Sweet Flavor: The combination of chewy oats, sweet raisins, and decadent chocolate creates a delightful flavor and texture experience that is both satisfying and indulgent, making these oatmeal cookies without eggs a treat you’ll want to make over and over again.
• Wholesome Ingredients: Packed with wholesome oats and raisins along with organic baking ingredients, these egg free cookies are ones you'll feel good about indulging in for after-dinner treats!

If you're a chocoholic (like me) then you'll love this twist on classic oatmeal raisin cookies. This is part of my series “Make It Chocolate” where I take traditional desserts and put a chocolate spin on them!

Check out some of my other favorite recipes in this series like Chocolate Strawberry Crumb Bars, Eggless Chocolate Carrot Cake Homemade Chewy Chocolate Caramel Candy, Bakery Style Chocolate S’mores Cookies With Fluff, or Chocolate Bourbon Pecan Pie.

Ingredients

• Salted Butter: I use organic salted butter, but unsalted is fine if you prefer (just add a little salt). If you want to make these oatmeal raisin cookies vegan, you can use your favorite vegan butter in its place.
• Light Brown Sugar: I use my Homemade Light Brown Sugar, but store bought also works.
• Milk: You can use any kind of milk here, I've tested this with cow's milk and coconut milk.
• Dutch Cocoa Powder: I prefer to use organic Dutch cocoa, as it provides a rich chocolatey flavor.
• Baking Powder: I use baking powder here as I have Dutch cocoa powder in the recipe. Check out my post Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Raisins: If you are avoiding seed oils, be sure to check ingredients on raisins, as many contain sunflower oil! I use Food To Live Organic Raisins, which have no added oils. You can also use golden raisins or even cranberries if you want.
• Flaky Sea Salt: Totally optional, but completely worth it in my opinion!

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Eggless Chocolate Oatmeal Raisin Cookies

• Always weigh ingredients for the best results.
• I use my stand mixer for ease, but an any electric mixer, like an electric hand mixer also works!
• Easily make these vegan by using vegan butter and nondairy milk. I recommend Miyoko's butter and coconut milk for the best flavor.
• Flaky sea salt is optional, so feel free to leave it off if you prefer.
• Store in an airtight container to keep fresh.
• You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
• Add Nuts: Try adding 85 grams of your favorite nuts like pecans or walnuts. 
• Leave off the flaky sea salt if you don’t want a sweet and salty cookie, you can replace it with cane sugar for a little texture.
• Gluten Free — Use gluten free oats. Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
• Vegan — Easily make these vegan by using vegan butter and nondairy milk. I recommend Miyoko's butter and coconut milk for the best flavor.
• High Altitude — Baked 375°F 11 to 13 minutes or until the middle looks cracked and the edges look dry.

How to Make Eggless Chocolate Oatmeal Raisin Cookies

1. Preheat the oven to 375°F. Line 2 braking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. 

2. Add the milk.

3. Next add the flour, cocoa, oats, baking powder, and sea salt in that order. Mix on low until combined.

4. Add the chocolate chips and raisins and mix to combine. 

5. Using your hands (or a cookie scoop), form the dough into 18 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter. 

6. Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Recipe FAQ’s

More Chocolate Dessert Recipes

Small Batch Chocolate Cake With Sourdough Discard

Chocolate Pound Cake With Chocolate Frosting

Salted Almond Dark Chocolate Bars

Eggless Chocolate Strawberry Cookies