Eggless Oatmeal Raisin Cookies
Chewy, warmly spiced, and loaded with plump raisins, these oatmeal cookies are the kind of classic treat that disappears fast — and this batch makes a generous 24, so there's plenty to share. The secret to skipping eggs without sacrificing texture is a simple flax egg: just one tablespoon of ground flaxseed stirred into three tablespoons of water and left to gel for ten minutes. It binds the dough beautifully, giving you that soft, slightly dense chew you expect from a great oatmeal raisin cookie. Creaming softened butter with both brown and granulated sugar builds a rich, caramel-y base, while a full teaspoon of cinnamon and a hit of vanilla keep every bite cozy and fragrant. Pulling the cookies out when the centers still look slightly underdone is the key move here — they firm up perfectly as they cool, so resist the urge to overbake. Whether you're baking for someone with an egg allergy or just ran out of eggs on a Sunday afternoon, this recipe delivers the real deal with zero compromise.
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Learn more →Ingredients
24 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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