Eggless Oatmeal Cranberry Chocolate Chip
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Soft and chewy oatmeal cookies with a hint of cinnamon. These easy oatmeal cookies without eggs are loaded with cranberries and chocolate chips for an amazing cookie you’ll love, even if you eat eggs!
If you are looking for more oatmeal cookie recipes, check out my Chewy Oatmeal Raisin Cookies, Oatmeal Coconut Blueberry Chocolate Chip Cookies, or my Glazed Oatmeal Raisin Biscotti.
Table of Contents
Why You'll Love This Recipe
Easy Oatmeal Cookies without Eggs: You will love this recipe for Oatmeal Cranberry Cookies without eggs! This recipe for easy oatmeal cookies without eggs is just as easy to make as any classic soft and chewy cookie recipe. So, if you are new to eggless baking, this recipe is a great place to start!
Easy Egg Replacer: To replace eggs in these Eggless Oatmeal Cranberry Chocolate Chip Cookies I just use milk. I love using milk as an easy egg replacer in cookies, it works so well, and it tastes amazing! Plus, you probably already have milk in your fridge. So, there's no need to buy any unique ingredients for these Oatmeal Cranberry Cookies without eggs!
Soft & Chewy: These are soft and chewy cookies, just like your traditional oatmeal cookies. In these oatmeal cranberry cookies without eggs, I also add chocolate chips for an amazing loaded oatmeal cookie!
Ingredients
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Food to Live Organic Dried Cranberries
Nuts.com Organic Dark Chocolate Chips
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 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
In a separate bowl, add the flour, rolled oats, baking soda, and sea salt and whisk together.
Add the milk and flour mixture to the butter mixture and mix on low until combined. Add the cranberries and chocolate chips and mix on low until combined.
Step 3
Using your hands, form the cookie dough into 16 balls and place on prepared cookie sheets spacing them about 1-inch apart.
Step 4
Bake for 11 to 13 minutes or until the middle looks cracked and the edges look dry. 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).
FAQ's
No, if you don’t have a stand mixer you can use a hand mixer or a bowl with a wooden spoon.
Absolutely! You can use any kind of milk you prefer. I used regular cow’s milk in these cookies, since we always have that in our fridge. But, you can also use coconut milk, almond milk or pistachio milk!
Yes, of course, these cookies can be made gluten free. I almost always have a gluten free substitution down at the bottom of the recipe in the Notes section. Just be sure to follow that when baking this recipe and you can definitely make them gluten free!
Yes, if you want to add raisins instead of cranberries, you can definitely do that!
Absolutely! You can add in dark chocolate or use white chocolate chips. Another good combo would be white chocolate chips and raisins!
These should be stored in an airtight container. You can leave them at room temperature for up to 7 days or you can also freeze them if you want them to last longer.
Craving More?
Eggless Oatmeal Cranberry Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 113 grams cane sugar
- 1 teaspoon vanilla extract
- 170 grams all purpose flour
- 113 grams rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup milk
- 127 grams dried cranberries
- 142 grams dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- In a separate bowl, add the flour, rolled oats, cinnamon, baking soda, and sea salt and whisk together.
- Add the milk and flour mixture to the butter mixture and mix on low until combined. Add the cranberries and chocolate chips and mix on low until combined.
- Using your hands, form the cookie dough into 16 balls and place on prepared cookie sheets spacing them about 1-inch apart.
- Bake for 11 to 13 minutes or until the middle looks cracked and the edges look dry.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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When do you add the cinnamon?
hi Gia! Sorry about that, I have updated the post, the cinnamon is added into the dry ingredients with the flour and oats 🙂 Enjoy!
Also, your ingredients list notes ‘light’ brown sugar, however the instructions say ‘dark’
It’s light 🙂 I was copy/pasting instructions from another oatmeal cookie recipe to save time, that’s how these typos got in there. Thank you so much for catching! But, you could also use dark brown sugar as well, either will work, you’ll just have a darker color and flavor if you go with dark brown.