These eggless oatmeal cookies are super flavorful! Instead of eggs, they use a mashed banana to hold everything together. Whether avoiding eggs or not – these cookies are perfect.
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Ingredients
Gather the following ingredients to make this eggless oatmeal cookie recipe:
- All-purpose flour – sift flour if necessary to remove any lumps
- Oatmeal – use old-fashioned oatmeal (instant oatmeal may result in a gummy cookie)
- Ground cinnamon, baking powder and salt – salt is optional
- Butter – use unsalted and softened butter
- Granulated sugar and brown sugar – use light or dark brown sugar
- Banana – use a ripe banana. You need ¼ cup of mashed banana which is approximately ½ of a medium banana.
- Optional add-ins – consider toasted nuts are chopped, dried fruit
See recipe card for quantities.
Instructions
Follow these easy steps, and you’ll have delicious eggless oatmeal cookies ready to enjoy in no time!
1 – Place flour, oatmeal, baking soda, cinnamon and salt in a bowl. Whisk together until well combined.
2 – Using a hand-held or stand- mixer fitted with the paddle attachment, mix butter, brown sugar and granulated sugar together until smooth.
3 – Mash a ripe banana and measure out ¼ cup. Add the mashed banana and mix until smooth.
4 – Add dry ingredients and mix on low speed until just combined.
5 – Optional: stir in any additional ingredients such as nuts, raisins, chocolate chips, etc… Place dough in refrigerator for one hour to allow flavors to meld.
6 – Prepare two baking sheets by lining with parchment paper or silicone baking mats. Scoop 1 ½ tablespoons of cookie dough and place on prepared baking sheets. Leave approximately 2″ of space between each cookie to allow for spreading.
7 – Bake in a preheated 350℉ (177℃) oven for 10 – 12 minutes. The cookies will be a light golden color on top. Remove pans from oven and let cool for 10 minutes then move to cool completely on wire racks.
Variations
These eggless oatmeal cookies taste amazing just as they are! But if you want to mix things up, try customizing them to match your favorite flavors or dietary needs. Here are some ideas:
- Gluten-free – Replace the all-purpose flour with a 1-to-1 gluten-free baking flour mixture.
- Add-ins – chocolate chips, toasted nuts, raisins, dried cranberries, etc…
- Vegan -replace the butter with a vegan butter substitute (MiYoko’s is my preferred brand)
Equipment
Gather the following equipment to make this eggless oatmeal cookie recipe:
- Electric mixer – use a hand or stand mixer
- Bowls, measuring cups and spoons
- 2 Cookie Sheet Pans lined with parchment paper or a silicone baking mat
- Rubber spatula
- Fork – to mash banana
- Cookie Scoop optional (for even sized cookies)
Storage
Place the eggless oatmeal cookies in an airtight container and store at room temperature for up to 4 days. For longer storage, wrap well and place in freezer for up to 2 months.
FAQ
Mashed bananas help hold the ingredients together, similar to how eggs work. Additionally, bananas add moisture to the dough, making the cookies softer and chewier.
More oatmeal dessert recipes
Love oatmeal in your dessert recipes? Check out a few of these:
I hope you enjoy these eggless oatmeal cookies as much as my family and friends have over the years!
📋 Recipe
Eggless Oatmeal Cookie Recipe
Experience the warmth of homemade cookies with this easy eggless oatmeal cookie recipe. Moist and flavorful, these cookies are a must-try.
Equipment
-
Electric mixer hand or stand mixer
-
Bowls, measuring cups and spoons
-
Rubber spatula
-
Fork to mash banana
Ingredients
- 1 ¼ Cups All-purpose flour
- ¾ Cup Oatmeal Used old-fashioned oatmeal – not quick instant oatmeal
- ½ teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt optional
- ½ cup Unsalted butter softened
- ½ Cup Granulated sugar
- ½ Cup Brown sugar light or dark
- ¼ Cup Banana mashed
- Optional add-ins (walnuts, raisins, chocolate chips, etc…) use ½ to ¾ cup of add-ins
Instructions
-
Place flour, oatmeal, baking soda, cinnamon and salt (optional) in a bowl. Whisk together until well combined.
-
Mash a ripe banana and measure out ¼ cup for the cookie dough.
-
Using a hand-held or stand- mixer fitted with the paddle attachment, mix butter, brown sugar and granulated sugar together until smooth.
-
Add the mashed banana and mix until smooth.
-
Add dry ingredients and mix on low speed until just combined.
-
Optional: stir in any additional ingredients such as nuts, raisins, chocolate chips, etc…
-
Place dough in refrigerator for one hour to allow flavors to meld.
-
Preheat oven to 350℉ (177℃)
-
Prepare two baking sheets by lining with parchment paper or silicone baking mats.
-
Scoop 1 ½ tablespoons of cookie dough and place on prepared baking sheets. Leave approximately 2″ of space between each cookie to allow for spreading.
-
Bake in preheated oven for 10 – 12 minutes. The cookies will be a light golden color on top.
-
Remove pans from oven and let cool for 10 minutes then move to cool completely on wire racks.
Video
Notes
Storage – Place the cookies in an airtight container and store at room temperature for up to 4 days. For longer storage, wrap well and place in freezer for up to 2 months.
Nutrition
Calories: 107kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 80mgPotassium: 28mgFiber: 0.4gSugar: 10gVitamin A: 130IUVitamin C: 0.2mgCalcium: 8mgIron: 0.5mg