Mimi's Organic Eats » Cookie Recipes » Eggless Oatmeal Cranberry Chocolate Chip

Eggless Oatmeal Cranberry Chocolate Chip

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 Easy Almond Flour Oatmeal Cookies.

eggless oatmeal cranberry chocolate chip cookies, easy oatmeal cookies without eggs, oatmeal cranberry cookies without eggs

Why You'll Love This Recipe

You will love this recipe for easy oatmeal cookies without eggs. 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.

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. Check out my article, Easy Egg Replacers for Baking, and be sure to pick up a copy of my new book, Effortless Eggless Baking.

eggless oatmeal cranberry chocolate chip cookies, easy oatmeal cookies without eggs, oatmeal cranberry cookies without eggs

How to Make Eggless Oatmeal Cranberry Chocolate Chip Cookies

Step 1

First step is to cream the butter, light brown sugar, cane sugar, and vanilla extract. Make sure there are no chunks of butter. You can do this in your stand mixer with the paddle attachment, with a hand mixer or even in a bowl with a wooden spoon.

Step 2

Next, you’ll add all the dry ingredients to a separate bowl and mix them together. The all purpose flour, rolled oats, cinnamon, baking soda, and sea salt.

Step 3

Add in the milk and flour mixture to the butter mixture, and mix to combine completely. Then add in the cranberries and chocolate chips, and mix to combine.

Step 4

Form your cookies into 16 balls and place them on baking sheets. I use my hands here, because I am just terrible with a cookie scoop (for real, check out my Sprinkle Dark Chocolate Chip Cookies to see video). But, you can use a scoop if you prefer, just be sure you get the correct amount of cookies.

Step 5

Bake off your cookies! They are done when they are golden brown around the edges and still look a little gooey in the center, the best kind of cookies!

Step 6

Be sure to store your cookies in an airtight container so they stay soft and chewy.

eggless oatmeal cranberry chocolate chip cookies, easy oatmeal cookies without eggs, oatmeal cranberry cookies without eggs

FAQ's

Do I need to use a stand mixer?

No, if you don’t have a stand mixer you can use a hand mixer or a bowl with a wooden spoon.

Can I use another kind of milk?

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!

eggless oatmeal cranberry chocolate chip cookies, easy oatmeal cookies without eggs, oatmeal cranberry cookies without eggs

Can I make these gluten free?

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!

Can I add raisins instead?

Yes, if you want to add raisins instead of cranberries, you can definitely do that!

Can I use another kind of chocolate?

Absolutely! You can add in dark chocolate or use white chocolate chips. Another good combo would be white chocolate chips and raisins!

How should I store these Eggless Oatmeal Cranberry Chocolate Chip Cookies?

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.

eggless oatmeal cranberry chocolate chip cookies, easy oatmeal cookies without eggs, oatmeal cranberry cookies without eggs

Ingredients for Eggless Oatmeal Cranberry Chocolate Chip Cookies

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Cairnspring Mills Organic All Purpose Flour

Organic Oats

Frontier Co-Op Organic Korintje Cinnamon

Organic Valley Grassmilk

Food to Live Organic Cranberries

Nuts.com Organic Dark Chocolate Chips

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Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless oatmeal cranberry chocolate chip cookies, easy oatmeal cookies without eggs, oatmeal cranberry cookies without eggs

Eggless Oatmeal Cranberry Chocolate Chip

Recipe by MimiDifficulty: Easy
Makes

16

cookies

Try my Eggless Oatmeal Cranberry Chocolate Chip Cookies. These easy oatmeal cookies without eggs are soft and chewy just like your traditional oatmeal cookie!

Ingredients

  • 1/2 cup (113 grams) organic salted butter, softened

  • 113 grams (1/2 cup) packed organic light brown sugar

  • 113 grams (1/2 cup) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 170 grams (1 1/3 cups) organic all purpose flour

  • 113 grams (1 cup plus 2 tablespoons) organic rolled oats

  • 2 teaspoons organic cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/4 cup organic milk

  • 127 grams (1 cup) organic dried cranberries

  • 142 grams (3/4 cup) organic chocolate chips

Directions

  • 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

  • Gluten Free — Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons organic gluten free flour blend.
  • High Altitude — Bake at 375°F for 10 to 12 minutes or until set and dry around the edges.

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4 Comments

  1. Gia M Tonic

    When do you add the cinnamon?

    • mimibakescookies

      hi Gia! Sorry about that, I have updated the post, the cinnamon is added into the dry ingredients with the flour and oats 🙂 Enjoy!

  2. Gia M Tonic

    Also, your ingredients list notes ‘light’ brown sugar, however the instructions say ‘dark’

    • mimibakescookies

      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.

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