Eggless Oatmeal Cookies Recipe (2024)

FAQs

Why do cookies need eggs? ›

Egg whites entrap more air while contributing more water, encouraging steam and gluten formation: perfect conditions for lean cookies that are thick and puffy. Cakey. Yolks cut the water and throw in fat, hindering both gluten development and aeration, producing cookies that are dense, tender, and rich.

Using butter, brown sugar, and old fashioned oats in the recipe will help create a soft and chewy cookie. I also use a large egg and a large egg yolk. The yolk makes the oatmeal cookies extra chewy. Don't over mix your cookie dough or you will end up with a dense cookie.

Using oatmeal instead of flour in a cake or cookie recipe is an easy way to increase the whole grain and fiber content of a baked good. You can sub in an equal weight of quick oats for flour. We recommend starting with substituting half of the flour with quick oats in a given recipe, to see how you like the change.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

If you're thinking that choosing an eggless cookie dough recipe makes it safer, think again. It's not just raw eggs that come with a food poisoning risk. Uncooked flour can contain illness-causing bacteria, too. Indeed, eating raw flour was linked to two recent outbreaks of Shiga toxin-producing E.

Eggs serve several important functions in baking, including: Binding: Eggs act as a binder, helping to hold the ingredients together and providing structure to the cake. Without eggs, the cake may not hold its shape properly and may crumble or fall apart.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Not Enough Moisture: Ensure you're using the right amount of butter in your recipe and that it's at the correct temperature (softened not melted) when you start. Oatmeal cookies require more moisture to stay soft. Consider adding an extra egg yolk or a touch of milk to your dough to enhance moisture content.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How do you keep oatmeal cookies soft? ›

How do you keep oatmeal cookies soft? The number one way to keep your cookies soft is to not over-bake them. Over-baked cookies will be dry, hard, and crumbly. Secondly, always store your cookies in an air-tight container.

Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains. They tend to add a slightly thinner texture than Old Fashioned Oats, as Quick Oats have been cut 2 to 3 times prior to steaming and rolling in order to cook in just 1 minute.

Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). They result in the perfect chewy cookie.

One cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.

If you're thinking that choosing an eggless cookie dough recipe makes it safer, think again. It's not just raw eggs that come with a food poisoning risk. Uncooked flour can contain illness-causing bacteria, too. Indeed, eating raw flour was linked to two recent outbreaks of Shiga toxin-producing E.

A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly.

Storage Instructions. Store your no-bake cookie dough in the fridge for up to 1 week or in the freezer for up to 3 months. For snack-sized bites, roll your cookie dough into balls and freeze on a baking sheet.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.