Eggless Oatmeal Raisin Cookies Recipe (No Refined Sugar)

Love Cookies but avoid store bought ones? Worried about sugar and all purpose flour? Try baking these Oatmeal Raisin Cookies made with no refined sugar and whole wheat flour and get ready to bake this often at home because your family is going to love it!

Eggless Oatmeal Raisin Cookies Recipe (No Refined Sugar)

Delicious, Slightly chewy in the centre and loaded with raisins – Presenting Eggless Oatmeal Raisin Cookies Recipe. They are refined sugar free and contains No Maida or All Purpose Flour. I bet you cannot just eat one!

I am sure by now you must be aware that I do not blog or post Cookies or biscuits that often. Baking cookies is a rare phenomenon at home partially because both of us want to avoid flour, sugar and butter combination which is what makes cookies so delicious and addictive!

Recently, I baked these Oatmeal Raisin Cookies without eggs on my husband’s demand for our weekend tea time snack. I used to bake these and pack during his travels abroad or for his projects to other cities. He enjoyed couple of these cookies with tea or milk.

I baked a small batch (only 7 cookies) for the two of us and served it with tea (him) and coffee (me). Frankly, I avoid baking large quantities as leftovers only tempt us to eat.

This is a very basic cookie recipe and I feel can be made without any fuss because the ingredients are readily available at home. I am providing a list below with some alternatives so that you don’t miss out on baking these cookies.

You might also want to check my Buckwheat Crackers recipe that is a baked savory snack, starter or appetizer that you can serve with any dip.

Ingredients for Oatmeal Raisin Cookies Recipe without eggs

Rolled Oats – This is the best variety of oats for this recipe. I would highly recommend using rolled oats for the crunch and texture and not substituting with instant oats.

Whole Wheat Flour – I have used Khapli wheat flour. It has been sifted twice and added. You can use Maida or All Purpose Flour, same quantity for this recipe.

Jaggery – I have use powdered jaggery which is darker in colour and that explains the caramelized texture of the cookies around the edges. You can use sugar. Honey will make the cookie dough too liquid and sticky (especially for the amount of flour used)

Raisins – You can use black raisins as well. I have used the regular brown raisins. You can use sultanas too. Seedless variety is preferred.

You can substitute raisins with dried berries like cranberries, blueberries etc too.

For kids, you can throw in some chocolate chips too in place of raisins.

Ghee or Clarified Butter – I love baking with ghee for sweets and olive oil for savories. For cookies and biscuits, ghee adds to the aroma and nutrition, especially if you are using home made ghee. If using store bought, choose a good variety of organic ghee.

If you do not want to use ghee, use unsalted butter. Please note that ghee or unsalted butter has to be melted, cooled, measured and added to the recipe.

Vanilla Essence – Use good quality essence or extract.

Baking Soda – I have used a tiny amount to ensure the cookies are not dense.

Milk – This is added to bind the ingredients together as we are using very little flour. I have added between 1 to 2 tbsp of milk. Add one tbsp, mix and only if you feel it requires a bit extra, add another tbsp. Use milk at room temperature.

These cookies do not require any cookie cutter or even a rolling pin. These are simple old fashioned oatmeal cookies that you can just shape using your hands and yet enjoy every last bite of it!

These Eggless Oatmeal Raisin Cookies are perfect for tea time, kids tiffin box, after school snacks, post lunch or dinner sweet cravings and even for travel! They also make an incredible choice for an energizing breakfast cookie of sorts with a glass of milk.

Eggless Oatmeal Raisin Cookies Recipe

Cookies also make great edible gift choices during festivals. If you have friends and family who are health conscious and avoid refined flour and / or sugar, just bake them a batch of these, pack them in a fancy box and make them feel special.

These cookies can be a great choice for “return gifts” at kids birthday parties. Everyone likes receiving “something sweet” on their special day or occasion.

Excited to bake these Eggless Oatmeal Raisin Cookies? Let us check out the detailed step by step recipe below . Just remember, this recipe can be easily doubled, depending on your family size.

It is probably a good idea to bulk bake and stock these at home especially if you have kids rather than relying on store bought biscuits or cookies.

Also, don’t forget to check out my recommendations (below) for Oats recipe on the blog using 2 Varieties of Oats. Your breakfast would be sorted!

How to Make Eggless Oatmeal Raisin Cookies

Before we bake the cookies or see the step wise recipe, please note that all the ingredients should be at room temperature.

After the ingredients are ready, please pre-heat the oven for atleast 10 to 15 minutes at 180 degrees C. Line a baking tray with parchment paper and apply few drops of ghee.

The exact measurements of the ingredients are available in the recipe card below. Please check it before baking the cookies!

In a wide bowl, sift the whole wheat flour twice and then add Rolled Oats, raisins and baking soda.

PS – In the pic below you can see some granules – they are jaggery which accidentally dropped in to the bowl. I removed it carefully and then proceeded with the recipe.

Ingredients for Oatmeal Raisin Cookies

Mix all the dry ingredients well using a spatula.

Ingredients for Oatmeal Raisin Cookies

In another bowl, add the jaggery and melted ghee. Whisk well until the jaggery has melted.

Ghee and Jaggery for the cookies

Add this to the bowl of dry ingredients and mix well. It will be dry and sticky. Now add a tbsp of milk and bring the cookie mixture together.

Adding milk to bind the ingredients for cookies

Notice the texture (unable to bind) initially but keep mixing it gently with hand, add another tbsp of milk, if required and you will notice the cookie mixture coming together (refer 2nd pic below)

Mix ingredients well to shape
Mixing the cookie dough

Gently shape and place the cookies over the tray. Grease your hands with few drops of ghee if you find it too sticky.

The cookies should be slightly plump (as shown below). While baking, they will crack slightly and spread. Don’t flatten the cookies.

Shaping the cookies to be baked in the oven

Bake the cookies at 150 Degrees C for 25 minutes.

Allow the cookies to completely cool and then store them in an air tight container.

Note – These cookies will appear soft after they are out of the oven. Allow them to cool so that they harden.

Chewy Cookies are ready to eat

Recipe Notes –

  • I have baked these cookies in an OTG.
  • Always keep an eye after 15 minutes of baking time. Each oven is different and temperature / timings might vary.
  • The cookies should be dark around the edges. The cookies after baking might appear soft in the centre with a crack which is completely okay. Ensure you do not disturb the tray and allow it to cool completely. They will be crisp once cool.
  • These cookies are slightly chewy in texture.
  • Even though our batch just lasted over the weekend, these cookies stay fresh for a week (if stored properly in an air tight container).

Some Oats Recipes on the blog –

Steel Cut Oats Dosa – South Indian breakfast recipe using steel cut oats fermented batter.

Oats Chilla – Breakfast Recipe using rolled and instant oats.

Eggless Oatmeal Raisin Cookies Recipe

Eggless Oatmeal Raisin Cookies Recipe

Vidya Narayan
Eggless Oatmeal Raisin Cookies are easy to bake, slightly chewy in texture and loaded with raisins. These Egg Free cookies are made with rolled oats, whole wheat flour and without refined sugar. A classic tea time cookie recipe that your kids will thoroughly enjoy with a glass of milk.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Cooling Time 10 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 7 cookies

Equipment

  • OTG for baking
  • Measuring cups and spoons
  • 2 bowls for wet and dry ingredients
  • Parchment Paper or Baking Paper
  • Baking Tray (13" X 11"with 0.5" height)

Ingredients
  

  • 1 cup Rolled Oats 1 cup is 250 ml measurement
  • 1/4 cup Whole Wheat Flour
  • 1/4 cup Raisins
  • 1/4 cup Jaggery
  • 1/4 cup Ghee or Clarified Butter + 1/2 tsp extra to grease Refer Notes below
  • 1/4 tsp Baking Soda
  • 1 tsp Vanilla Extract 1 tsp is 5 ml
  • 1-2 tbsp Milk 1 tbsp is 15 ml measurement

Instructions
 

  • Pre-heat the oven for atleast 10 to 15 minutes at 180 degrees C. Line a baking tray with parchment paper and apply ghee.
  • In a wide bowl, sift the whole wheat flour twice and then add Rolled Oats, raisins and baking soda.
  • Mix all the dry ingredients well using a spatula.
  • In another bowl, add the jaggery and melted ghee. Whisk well until the jaggery has mixed well and melted.
  • Add this to the bowl of dry ingredients and mix well. It will be dry and sticky. Now add a tbsp of milk and bring the cookie mixture together.
  • Initially the mixture will not bind well and appear non-sticky. Keep mixing gently with your hand and if necessary, add another tbsp of milk to bind everything together.
  • Gently shape and place the cookies over the tray. Grease your hands with few drops of ghee if you find it too sticky.
  • Bake the cookies at 150 Degrees C for 25 minutes in a pre-heated oven.
  • Allow the cookies to completely cool and then store them in an air tight container. Note – These cookies will appear soft after they are out of the oven. Allow them to cool so that they harden.

Notes

  • I have baked these cookies in an OTG.
  • We are preheating the cookies at 180 Degree C and baking them at 150 Degree C. Please note the difference in temperature. 
  • Always keep an eye after 15 minutes of baking time. Each oven is different and temperature / timings might vary.
  • The cookies should be dark around the edges. The cookies after baking might appear soft in the centre with a crack which is completely okay. Ensure you do not disturb the tray and allow it to cool completely. They will be crisp once cool.
  • These cookies stay fresh for a week (if stored properly in an air tight container). 
  • Kindly do not use instant oats for this recipe. Rolled oats is the best variety as its flaky and crisps up well after baking. 
  • If you do not want to use ghee, use unsalted butter. Please note that ghee or unsalted butter has to be melted, cooled, measured and added to the recipe.
  • Jaggery can be replaced with brown sugar. Would not recommend honey for this recipe. 
Keyword Eggless Oatmeal Raisin Cookies Recipe
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘R’. I chose my key ingredient ‘Raisins’ to bake this delicious Cookie Recipe.

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 6 Comments

  1. Super duper kitchen

    5 stars
    A guilt free cookies to munch on when we have sudden cravings. Loved the texture of the cookies. Using jaggery as a sweetener makes it more healthy and loved the options of adding different types of berries.

    1. Vidya Narayan

      Thank you

  2. Geetha

    5 stars
    Oatmeal and raisin is one of the best combo for cookies. Jaggery sounds like a good and healthier choice, never thought of using it in baking. Lovely pics Vidya.

    1. Vidya Narayan

      Thanks Geetha, I love baking with jaggery and I hope you love it as well.

  3. Aruna

    This a great way to include oats in your daily diet without having to think of it as a breakfast item. The ghee, jaggery and raisins also up the nutrition quotient and will make this a satisfying post-meal dessert for me. (PS: In my mind, this will be just a part of my meal because of the oast in it. :D)

    1. Vidya Narayan

      Thank you Aruna, I am glad you feel that way.

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