Eggless Oats Raisin Cookies

I always love homemade cookies, they are the best,we can bake them as per our taste and they can be made healthier by using the ingredients available in our pantry:) on the other hand, most of the store bought cookies contain refined flour, invert syrup and many other unknown chemical ingredients which are bad for our health so when you bake your own cookies you know what is in them and you can make it as healthy as you like by replacing even the butter and sugar as well 🙂 This oats, raisin cookie is soft, chewy and also crisp on the edges which makes them ideal for an evening snack. Lets get started with the ingredients:


Dry Ingredients:

Whole wheat flour – 1 cup

Wheat bran – ½ cup ( Can be replaced with flour or oats if you don’t have it)

Rolled oats – 1 Cup( pulse it in blender to break it into small pieces but not like flour)

Baking Powder – ½ tsp

Baking Soda – ½ tsp

Salt – A pinch

Raisins – ½ cup( Can be replaced with walnut or dried cranberries)

Wet Ingredients:

Butter – ½ cup

Brown Sugar – ½ cup

White sugar – ⅓ cup

Flax seed meal – 1 tbsp (Egg substitute) or egg – 1

Vanilla Extract – ½ tsp


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Assemble the dry and wet ingredients separately.

  3. Sift the wheat flour with baking soda,baking powder and salt to ensure they are lump free and mix them all together.

  4. Take 3 tbsp of lukewarm water and mix the egg substitute, flax seed meal into it and set it aside.

  5. The butter needs to be at room temperature so take it out of the refrigerator at least 2 hrs before you start baking.

  6. Once the butter gets to the room temperature, cream the butter with brown and white sugar into a smooth paste. You can use a hand mixer to do this but I prefer to do this just with a spatula to mix them quickly.

  7. To this butter mixture, add the egg substitute mixture(which would be gooey like an egg) along with vanilla extract and mix them all together.
  8. Now add the dry ingredients one after the other into the wet mixture and add the raisins finally. Fold them all together until they form a dough. Do not overwork the dough.

  9. Take a baking sheet and place a parchment paper over it.

  10. Place the cookie dough an inch apart on the cookie tray. Use an ice cream scoop or a spoon to place the dough.

  11. Bake them in the preheated oven for 16 mins. Everyone’s oven is different so keep an eye on your cookies. Turn off the oven once the edges of the cookies turn brown.

  12. The cookies will be soft when you take them out of the oven, allow them to cool for atleast 20 mins.

  13. Store these cookies in an airtight containers or serve them warm with a glass of cold milk.


  • You can adjust the amount of flour and sugar according to your taste.

  • If you want the cookies to be soft and chewy, do not replace brown sugar with white sugar.

  • All purpose flour can also be used instead of the wheat flour.

  • Adding a pinch of salt to any sweet dish enhances the sweetness in the dish.
  • You can bake the cookies directly on the baking tray but I prefer to use parchment paper because it s easy to clean the tray and base of the cookie does not burn or brown too much.


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