Mimi's Organic Eats » Recipes » Cookies » Eggless Oatmeal Cranberry Chocolate Chip Cookies
Eggless Oatmeal Cranberry Chocolate Chip Cookies
Cookies • Eggless • Gluten Free • High Altitude | Published February 25, 2023 by Mimi Council
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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 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
I absolutely love baking cookies without eggs! They are usually softer and chewier than cookies with eggs! Did I just blow your mind?
Eggs are made up of mostly egg whites, and egg whites are made up of water. And water dies 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.

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
- Butter: I use Organic Valley Salted Butter, which is my go to. You can use unsalted if you prefer, just add 1/4 teaspoon of salt to the dough.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works.
- Cane Sugar: I use organic cane sugar.
- Vanilla Extract: My favorite is Simply Organic, be sure to use a high quality vanilla extract.
- 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! You can also use coconut milk if you want a dairy free option.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Oats: I use organic rolled oats. If you’re making these gluten free, just be sure to use gluten free oats.
- Cinnamon: Organic 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.
- Salt: Use a fine sea salt for the dough.
- Cranberries: I use organic dried cranberries for little bursts of sweet and tart in every bite.
- Chocolate Chips: I use organic dark chocolate chips as I love the contrast of the rich dark chocolate with the sweet cranberries.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer. You can even use a bowl with a wooden spoon, this recipe is super flexible.
- Baking Sheets: You'll need two two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with parchment paper.
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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?
- Pumpkin Oatmeal Chocolate Chip Cookies
- Oatmeal Coconut Blueberry Chocolate Chip Cookies
- Oatmeal Cashew Butter Chocolate Chip Cookies
- Big Oatmeal Banana Chocolate Chip Cookies
- Glazed Oatmeal Raisin Biscotti

Eggless Oatmeal Cranberry Chocolate Chip Cookies
Mimi CouncilIngredients
- 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.
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!