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

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking sheet
oven
bowl
whisk
spatula

📝 Preparation Steps

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon (if using), and salt. Set aside.

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.

Add the applesauce and vanilla extract to the creamed sugar mixture. Continue to mix until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.

Fold in your raisins or chocolate chips with a spatula.

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.

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.

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.

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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