Cookies make for the best snack for those mid-meal cravings! They’re quick to make, can be made as healthy or decadent as you like, and have good shelf life!These eggless oatmeal raisin cranberry cookies are a family favourite. My son loves them just as much as the grown ups do and that make it perfect to always keep a few on hand for a quick evening snack or even while traveling. These are also quite easy to make and keep well for atleast 8-10 days.
The texture of these eggless oatmeal raisin cranberry cookies is rustic – not the most glossiest or smoothest. But with
- a soft center
- crispy edges
- a cinnamony flavor
- sweet-sour combination of cranberries and raisins
- loaded with oats
these are THE BOMB!
Let’s look at the ingredients
- Oats – I prefer to use instant oats in these cookies because they cook faster. However you could also use rolled oats or old fashioned oats If you prefer.
- Flour – Since this recipe doesn’t use eggs, flour helps to bind the dough together. You could use whole-wheat flour as a replacement but it will make your cookies a little dense.
- Butter – use just melted or softened butter. Hard or cold butter will not work.
- Brown Sugar – Brown sugar gives extra moisture to the cookie. But if you want to use castor sugar, that’s fine too.
- Cinnamon – for that extra punchy flavor. You could skip it if you want to.
- Vanilla Extract
- Baking Soda
- Raisins and Cranberries
RAISINS & CRANBERRIES
I have used dried cranberries and raisins in this recipe. You could use just one or a combination. You could even add a few dried sultanas/blueberries/black currants or a mix of any of your favorite dried fruits. Just make sure to push cranberries inside the dough and not leave them on top because raisins tend to cook very fast and the ones on top of the cookie dough may burn or just pop out of the cookie.
I also like to add a few chopped walnuts to the recipe sometimes. Adding nuts is optional but highly recommended!
HOW TO KNOW WHEN COOKIES ARE DONE
Unlike a cake, there’s no toothpick test for a cookie. So the best way to check on a cookie is to look at the edges for a light golden brown colour. You could even use a spatula to lift up a cookie on the tray and check the bottom. But do it carefully because a hot cookie can crumble quite easily. If it’s golden brown that means your cookie is baked.
HOW TO MAKE EGGLESS OATMEAL RAISIN CRANBERRY COOKIES
In a few quick steps
1) In melted butter, combine vanilla extract and brown sugar. Mix well.
2) In another bowl, mix together the oats, flour, cinnamon and baking soda.
3) Make a well between the dry ingredients and add the wet mixture. Mix together and slowly add the milk. Bring together into a dough.
4) Refrigerate the dough for 30 minutes. Divide the dough into equal sized balls and flatten a bit. Space them an inch apart allowing some room to spread.
5) Bake in a pre-heated oven till the cookies turn golden brown at the edges.
The dough for these eggless oats cranberry cookies is not the stickier side, but once you get past the initial ickniness, it’s all deliciousness from there. The resting time when the dough is refrigerated for 30 minutes makes it easier to handle and to shape. But you don’t want to refrigerate too long either because then the cookies won’t spread during baking.
OTHER EGGLESS COOKIE RECIPES FROM THE BLOG
- Chocolate Oatmeal Cookies
- Chocolate chip cookies
- Brookies (Brownie Cookies)
- Cheese Chili Biscuits
- 3-ingredient Butter Cookies
If you try this recipe, do leave a comment under this post or give me a shout-out on Instagram here.
Eggless Oats Cranberry Cookies
- 1+½ cup Instant Oats
- ½ cup All-Purpose flour
- ½ cup Brown Sugar
- ¼ tsp Baking Soda
- 1 tsp Cinnamon Powder
- ¼ cup + 2 tbsp Melted Butter
- ¼ cup Milk
- 2 tbsp Raisins
- ¼ cup Cranberries
- Line a baking tray with baking paper/parchment and set aside.
- In a large bowl, mix together the oats, flour, cinnamon powder and baking soda.
- In another bowl, melt the butter, and add vanilla extract and brown sugar and mix well.
- Add the butter-sugar mix to the dry ingredients and mix together.
- Slowly add the milk as required to make a slightly sticky dough.
- Finally add the raisins and cranberries and knead them into the dough.
- Cover the dough and put it away in the fridge to chill for 30 minutes.
- Meanwhile, pre-heat the oven to 180 degree C.
- Take out the dough and divide into equal sized balls. Flatten each one slightly and arrange on the tray leaving an inch between each.
- Bake for 20-23 minutes or until the edges become a light golden brown.
- Cool on a wire rack. Store in an airtight container.