Eggless Chocolate Oatmeal Raisin Cookies
The combination of chewy oats, sweet raisins, and decadent chocolate creates a delightful flavor and texture experience that is both satisfying and indulgent. These Eggless Chocolate Oatmeal Raisin Cookies are a flavorful and crave worthy oatmeal cookies without eggs!
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
- 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
Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but an any electric mixer, like an electric hand mixer also works!
- Flaky sea salt is optional, so feel free to leave it off if you prefer.
- 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.
- Store in an airtight container to keep fresh.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Gluten Free — Use gluten free oats. Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
- Vegan — Easily make these vegan by using vegan butter and nondairy milk. I recommend Miyoko's butter and coconut milk for the best flavor.
- High Altitude — Baked 375°F 11 to 13 minutes or until the middle looks cracked and the edges look dry.
Nutrition
Calories: 229kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 147mgPotassium: 186mgFiber: 3gSugar: 17gVitamin A: 170IUVitamin C: 0.3mgCalcium: 48mgIron: 2mg
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