Eggless Chocolate Oatmeal Raisin Cookies
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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 cookies, check out some of my other favorite recipes like Eggless Chocolate Chip Cookies, Coffee Creamer Cookies, or Eggless Chocolate Chocolate Chip Cookies.
Table of Contents
This recipe for Eggless Chocolate Oatmeal Raisin Cookies are a delightful cookie that has the best of both worlds — nostalgic oatmeal raisin cookies combined with rich chocolate. The result is a soft and chewy cookie, offering a decadent twist on two classic favorites.
I combine butter, sugar, and vanilla along with flour, Dutch cocoa powder and oats. To replace eggs, I use milk as an egg replacer in these oatmeal cookies without eggs, which helps give these cookies fat and flavor. I add in juicy raisins and semi sweet chocolate chips for the beautiful balance of sweet and decadent in every bite. This recipe can easily be made vegan by using your favorite vegan butter and dairy free milk.
Why You’ll Love This Recipe
Eggless: 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.
Vegan Friendly: This recipe for Eggless Chocolate Oatmeal Raisin Cookies cater 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.
Nutritious Ingredients: Packed with wholesome oats, these cookies offer a good source of fiber, while the raisins provide natural sweetness and essential nutrients, making for a healthier treat option.
Ingredients
- Salted Butter: I use salted butter in my recipes so you only have to have one kind of butter on hand. If you only have unsalted, just add ¼ teaspoon fine sea salt to the recipe. My favorite butter is Organic Valley.
- Light Brown Sugar: I use my Homemade Light Brown Sugar.
- Cane Sugar: I used Wholesome today.
- Vanilla Extract: Try my favorite organic vanilla by Simply Organic.
- Milk: You can use any kind of milk here, I've tested this with cow's milk and coconut milk.
- All Purpose Flour: Try my favorite organic all purpose flour from Cairnspring Mills!
- Dutch Cocoa Powder: I prefer to use organic Dutch cocoa, but natural will work too.
- Baking Powder: I use aluminum free baking powder from Frontier Co-Op.
- Fine Sea Salt: My favorite baking salt is Frontier Co-Op.
- Semi Sweet Chocolate Chips: My favorite organic semi sweet chocolate chips are Equal Exchange, these are also naturally vegan. You could also use dark chocolate chips if you prefer.
- 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.
- Flaky Sea Salt: Totally optional, but completely worth it in my opinion! Get my favorite flaky sea salt.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 braking sheets with parchment paper.
Step 2
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.
Add the milk, flour, cocoa, oats, baking powder, and sea salt in that order. Mix on low until combined. Add the chocolate chips and raisins and mix to combine.
Step 3
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.
Step 4
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.
Easy Substitutions
- Vegan: Use your favorite vegan butter and dairy free milk. I like Miyoko’s Sea Salt Butter and Jiva Organic Coconut Milk.
- Gluten Free: Use gluten free oats and follow the instructions in the Notes at the bottom of the recipe for gluten free flour sub.
- 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.
FAQ’s
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, just follow the Notes at the bottom of the recipe for an easy gluten free substitution.
Yes, put in an airtight container and you can freeze for up to 3 months.
Craving More?
Eggless Chocolate Oatmeal Raisin Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 113 grams cane sugar
- 1 teaspoon vanilla extract
- 6 tablespoons milk
- 127 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 113 grams rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 85 grams raisins
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line 2 baking 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.
- Add the milk, flour, cocoa, oats, baking powder, and sea salt in that order. Mix on low until combined. Add the chocolate chips and raisins and mix to combine.
- 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.
- 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.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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