Eggless Oatmeal Raisin Cookies

My usual Oatmeal Raisin cookie recipe is the Quaker Oats recipe, but I didn’t like that recipe with no eggs. Using the flaxseed meal gave the cookies a funny taste. The boys liked them, but I thought we could do better. I found a new recipe posted on, using the search engine on Yummly searches several different recipe sites using various criteria, including allergy-free recipes. This recipe is egg-free, dairy-free and delicious. You can find the original recipe here.

3 cups rolled oats

1/3 cup walnuts, chopped (optional)
1 cup raisins
1 cup water
1 1/2 cups sugar
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons vinegar


1. Preheat oven to 375 degrees.

2. Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside.

3. Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside.

4. Combine everything and mix well.

5. Drop one inch size dough “balls” onto baking sheet covered with parchment paper; bake one sheet at a time for about 14 minutes, until lightly browned.

6. Place cookies on rack to cool.

7. Enjoy!

Original recipe says it yields 44 cookies. I have no idea if we had that many because the cookies were eaten almost as fast as they came out of the oven. There were probably close to 44, though.

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