Eggless Oatmeal Cranberry Chocolate Chip Cookies
Soft and chewy, these Eggless Oatmeal Cranberry Chocolate Chip Cookies have a hint of cinnamon, juicy cranberries, and rich chocolate chips in every bite! These easy oatmeal cookies without eggs are a quick and easy cookie to make. Plus, even if you eat eggs you’ll love them!
If you are looking for more homemade cookies, check out Oatmeal Cashew Butter Cookies, Vegan Spiced Oatmeal Raisin Cookies, Eggless Chocolate Oatmeal Raisin Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, or Glazed Oatmeal Raisin Biscotti.
A Quick Look At The Recipe
- Recipe Name: Eggless Oatmeal Cranberry Chocolate Chip Cookies
- Ready In: 23 minutes
- Makes: 16 cookies
- Main Ingredients: salted butter, rolled oats, cinnamon, all purpose flour
- Flavor Profile: lightly spiced with bursts of rich chocolate and tart cranberries
- Dietary Info: eggless with options for vegan and gluten free swaps
- Difficulty: Easy!
- Why You’ll Love It: nostalgic oatmeal cookies made without eggs
Summarize & Save This Content On
Why You'll Love This Recipe
- 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 and Chewy: These are soft and chewy cookies, just like your traditional oatmeal cookies.
- Sweet and Tart: Rich chocolate combined with tart cranberries come together in these oatmeal cranberry cookies without eggs. I love making these for Christmas as the bright cranberries are a nice pop of color in this classic cookie that everyone loves!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- How to Replace Eggs in Cookies
- Ingredients
- Baker’s Tips
- How to Make Eggless Oatmeal Cranberry Chocolate Chip Cookies
- Eggless Oatmeal Cranberry Chocolate Chip Cookies FAQ’s
- More Eggless Cookie Recipes
- Eggless Oatmeal Cranberry Chocolate Chip Cookies
- The Bake Shop
How to Replace Eggs in Cookies
Baking cookies without eggs is just as easy (actually, even easier!) than baking cookies with eggs. One of my favorite egg replacers in soft and chewy cookies is milk and it's what I'm using here. For more egg replacers for cookies, brownies, cakes and more, check out my post Easy Egg Replacers for Baking!
So, here's why eggless cookies can be even softer than cookies with eggs! Eggs are made up of mostly egg whites, and egg whites are made up of water. And water dries out baked goods. So, cookies made without eggs can actually be softer! And more importantly, stay soft and chewy longer than cookies made with eggs! If you like baking without eggs, be sure to check out my book Effortless Eggless Baking.
Check out more eggless cookie recipes like Eggless Monster Cookies, Eggless Cosmic Brownie Cookies, Eggless Chocolate Strawberry Cookies, Eggless Sprinkle Cookies, or Eggless Chocolate Chip Sugar Cookies.
Ingredients
- Butter: I use organic salted butter, which is always my go to. You can use unsalted butter if you prefer, just add 1/4 teaspoon of salt to the dough. Check out the Best Salted Butter for Baking for more info on butter! And, if you want to make these dairy-free you can use your favorite vegan butter as well, I think Miyoko's has the best flavor.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works!
- Milk: I use milk in place of eggs. Be sure to use whole milk, as you want the fat for flavor and lower fat milks have more water which is not ideal! You can also use coconut milk if you want a dairy free option.
- Oats: I use organic rolled oats. If you’re making these gluten free, just be sure to use gluten free oats.
- Cinnamon: Organic Korintje cinnamon gives these cookies a nostalgic cozy spice to them.
- Baking Soda: I use baking soda because this is a quick rise confection and it has an acid (brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Use softened butter. I prefer salted, but if you want to use unsalted, you can add 1/4 teaspoon of salt to the dough.
- I use organic whole milk, but you can use coconut milk for a dairy free option! Almond and oat milk also work, but sometimes I feel they are more watered down, which is why I don't prefer them.
- Easily make these cookies vegan by using your favorite vegan butter and coconut milk.
- You can use raisins in place of cranberries if you prefer.
- Store in an airtight container so they stay soft and chewy.
- These freeze very well. Store in an airtight container in the freezer for up to 3 months.
- Gluten Free — Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons) gluten free flour blend.
- High Altitude — Bake at 375°F for 10 to 12 minutes or until set and dry around the edges.
How to Make Eggless Oatmeal Cranberry Chocolate Chip Cookies
- 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, dark brown sugar, cane sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the milk, flour, oats, baking soda and salt in that order.
- Mix on low until combined into a stiff dough.
- Add the cranberries and chocolate chips.
- 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. 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).
Eggless Oatmeal Cranberry Chocolate Chip Cookies FAQ's
These cookies are a little bit of both! They are a warmly spiced cinnamon oatmeal cookie with rich chocolate and tart cranberries. It's a really nice balance of both sweet and a little tart. If you love oatmeal raisin or oatmeal chocolate chip, you'll love these!
I use milk to replace eggs in these soft and chewy oatmeal cookies. Milk is one of my favorite egg replacers for chewy cookies as it actually allows cookies to stay soft and chewier longer than if they are made with eggs! I hope that just blew your mind. You always want to use whole milk for the best results as we want that fat, but dairy free options like coconut milk or even almond milk work too. You can read more about eggless baking in my post Easy Egg Replacers for Baking.
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, oat milk, or pistachio milk!
These Oatmeal Cranberry Chocolate Chip Cookies are soft and chewy. They have a slightly crispy edge and chewy center.
No, if you don’t have a stand mixer you can use a hand mixer or a bowl with a wooden spoon.
Yes, you can use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons) gluten free flour blend. I always use Namaste Organic Perfect Flour Blend for testing, so I recommend that one to get great results.
No, don't use fresh or even frozen cranberries as these have too much moisture. You need to use dried cranberries here.
Yes, if you want to add raisins instead of cranberries, you can definitely do that! You could also do dried blueberries (which I love!).
While you can, your cookies will most likely suffer. Quick oats absorb moisture more than rolled oats. This can result in a denser cookie without much spread and that isn't very chewy. I do not recommend quick oats for these cookies. So, if you use them, just know, these will not be as great.
Incorrect measuring. If you watch the video you can see, these cookies are not dry or crumbly, and you can see how the dough should look. So, if your cookie dough or cookies are doing this, you most likely have too much dry ingredients and that's from incorrectly measuring. Always use a digital food scale to ensure you are getting accurate measurements every time.
Too much dry ingredients, again, incorrect measuring.
Yes, you can ball all the cookies and place on a baking sheet. Freeze the baking sheet until dough is firm. Then transfer the dough balls to an airtight container, placing parchment paper between each single layer of dough balls so they don't stick together. You will need to thaw cookie dough in the fridge for 24 hours. Then, let cookie dough come to room temperature before baking as instructed.
Be sure to store in an airtight container so they stay soft and chewy.
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 for up to 3 months.
More Eggless Cookie Recipes
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Eggless Oatmeal Cranberry Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 113 grams cane sugar
- 1 teaspoon vanilla extract
- ¼ cup milk (cow's milk, coconut milk, oat, or almond all work)
- 170 grams all purpose flour
- 113 grams rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 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, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, flour, oats, baking soda and salt in that order.
- Mix on low until combined into a stiff dough.
- 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. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Use softened butter. I prefer salted, but if you want to use unsalted, you can add 1/4 teaspoon of salt to the dough.
- I use organic whole milk, but you can use coconut milk for a dairy free option! Almond and oat milk also work, but sometimes I feel they are more watered down, which is why I don't prefer them.
- Easily make these cookies vegan by using your favorite vegan butter and coconut milk.
- You can use raisins in place of cranberries if you prefer.
- Store in an airtight container so they stay soft and chewy.
- These freeze very well. Store in an airtight container in the freezer for up to 3 months.
- Gluten Free — Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons) gluten free flour blend.
- High Altitude — Bake at 375°F for 10 to 12 minutes or until set and dry around the edges.
Nutrition
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hi Gia! Sorry about that, I have updated the post, the cinnamon is added into the dry ingredients with the flour and oats 🙂 Enjoy!
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.
Hi! Can you use fresh cranberries ?
hi Anjlai, no you don’t want to use fresh cranberries as fresh fruit can have too much moisture. If you don’t have dried cranberries, you can substitute them with dried blueberries or raisins! Happy baking!
Love these nostalgic oatmeal cookies without eggs!