Eggless Oatmeal Raisin Cookies Recipe
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.
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.