Eggless Oatmeal Raisin Cookies are the perfect cookie to share with my great nephew Benny who has allergies to eggs, nuts and soy. But he is not missing out! These Eggless Oatmeal Raisin Cookies are amazing! They are soft and chewy, have crispy edges, and are full of plump raisins. You don’t need to have food allergies to make these flavorful cookies.
In fact, they are a perfect choice if you’ve run out of eggs and want to make a treat, as most of the ingredients are already in your pantry. If you don’t have apple cider vinegar on hand, just use regular vinegar and an extra half teaspoon of vanilla extract. However, I strongly encourage you to stock your pantry with apple cider vinegar. It’s great for so many eggless recipes, salad dressings, vinaigrettes, and even adds a nice touch of acid to finish soups. And if you know my sister-in-law Doris, it’s a staple to ward off sickness. Add it to hot tea along with some local honey. Bragg’s Apple Cider Vinegar is my favorite.
If you have an aversion to milk products, you can use milk alternatives like coconut milk or almond milk. For Benny I used 2 percent milk. But you can use whatever you have with success.
As far as raisins go, I love to use Sun-Maid Mixed Jumbo Raisins. If you haven’t seen these in the store, they are worth searching for! They have more moisture and the variety of color and size is beautiful. They taste amazing, and once they are plumped up a bit more in the microwave, they are perfect in these cookies. They are the only raisins I buy. If you are local to St. Louis, I most often find them at Dierbergs.
Vanilla extract is one of my favorite flavorings! Sometimes I open the bottle just to get a sniff. But the stuff is not cheap! And I like to buy the good stuff. If you haven’t checked out Penzey’s Spices for spices, extracts, and blends, then check it out. There are two adorable stores here in St. Louis: one on Manchester Road in Maplewood Square and the other in Chesterfield Commons.
Finally, for oats, you can use either old-fashioned or quick cooking oats. Both work well in this recipe. My go-to brand is Organic Bob’s Red Mill Old Fashioned Rolled Oats. I get mine at Walmart. I love Walmart’s grocery pick up. It’s so easy to use the app , place your order, choose your pick up time, and get your groceries. You can even choose the delivery option, but there’s a fee for that. I tried it, but it was just as easy for me to go pick them up, so I cancelled that membership. The pick up is so convenient. You even have a window of time where you can add items to the order, which always seem to do because I forget to put things on my grocery list. By the way, all of these products are just my preferences, not sponsored ads, so go with your favorites, or try some new ones suggested here.
Give these Eggless Oatmeal Raisin Cookies a try. Let me know what you think in the comments section below. Enjoy!
Eggless Oatmeal Raisin Cookies
Ingredients
- 1 cup butter (2 sticks)
- 1 cup brown sugar, packed
- 1 cup raisins
- water to cover raisins
- 2 teaspoons apple cider vinegar
- 1.5 teaspoons vanilla extract
- ¼ cup milk (of choice)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 2 cups old fashioned or quick oats
Instructions
- Melt butter in large microwave safe bowl. About 1 minute. Add brown sugar.
- Whisk butter and brown sugar mixture vigorously until thick and caramel-like, about 1 minute. Set aside.
- Meanwhile, add raisins to 2 cup microwave-safe bowl. Add water just to cover the raisins. Microwave 1 minute 30 seconds. Set aside to allow raisins to plumb up.
- Next add apple cider vinegar, vanilla, and milk to butter and brown sugar mixture. Whisk to blend.
- Add flour, baking soda, baking powder, salt and cinnamon to the butter mixture. Stir in with wooden spoon.
- Drain raisins. Use a wooden spoon to add oats and drained raisins to dough mixture.
- Chill dough 15 minutes while you preheat oven to 375 degrees.
- Roll dough into 1½" balls and place on parchment lined baking sheet about 2 inches apart.
- Lightly flatten dough balls with your fingers or the bottom of a glass.
- Bake about 9 minutes or until edges are just barely browned and center is set. Remove from oven and cool on baking sheets. Once cool, store at room temperature in an airtight container. Makes about 24. Enjoy!
