Breakfast & Brunchcleaneatingkitchen5.0
Gluten-Free Egg-Free Oatmeal Cookie Recipe
Here's a simple recipe for Gluten-Free Oatmeal Cookies Without Eggs. These cookies are just as delicious and satisfying as their traditional cookie counterparts, but they’re a great option for anyone avoiding eggs due to allergies, dietary restrictions, or personal preference.
👥 15 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2
In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon (if using), and salt. Set aside.
3
In a large bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar until smooth and well-combined.
4
Add the applesauce and vanilla extract to the creamed sugar mixture. Continue to mix until fully incorporated.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
6
Fold in your raisins or chocolate chips with a spatula.
7
Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each ball of dough slightly with the back of your spoon or your fingers.
8
Bake in the preheated oven for ⏱️ 12-14 minutes, or until the edges are lightly golden. The centers might seem slightly underdone, but they’ll continue to cook as they cool.
9
Remove from the oven and let the cookies sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
10
Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
calories
150 calories
fat Content
6.2 g
serving Size
1 cookie
fiber Content
1.1 g
sugar Content
11.3 g
sodium Content
83.7 mg
protein Content
1.7 g
trans Fat Content
0 g
cholesterol Content
16.3 mg
carbohydrate Content
21.6 g
saturated Fat Content
3.9 g
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