EGG-FREE OATMEAL-RAISIN COOKIES
No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
- Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jamie Osborne
o-j@hotmail.co.ukThese cookies are perfect for a quick and easy breakfast. They're also a great way to get your kids to eat their oats.
Rony Dey
rdey6@hotmail.comI love that these cookies are egg-free. It makes them a great option for people with egg allergies.
Latifur Rahman
rahman_l@hotmail.co.ukThese cookies are a great way to use up leftover oatmeal. They're also a healthy and delicious snack.
Tuhin mn
tuhinm@hotmail.comI followed the recipe exactly, but my cookies turned out too brown. I think I'll bake them for a shorter amount of time next time.
Everleigh Viczko
e.viczko84@hotmail.frThese cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Abby Warnock
a_w3@yahoo.comI'm not a big fan of raisins, but I still really enjoyed these cookies. The oats and spices give them a great flavor.
Kora Cummings
k-c38@hotmail.comThese cookies are perfect for a quick and easy breakfast. They're also a great way to get your kids to eat their oats.
Linnie Keys
kl@yahoo.comI love that these cookies are egg-free. It makes them a great option for people with egg allergies.
Niamatullah Paktiawal
paktiawal-n@yahoo.comThese cookies are a great way to use up leftover oatmeal. They're also a healthy and delicious snack.
Melissa Riley
m.riley@hotmail.comI followed the recipe exactly, but my cookies turned out flat and crumbly. I'm not sure what went wrong.
Siwe Gxantwana
g-siwe@hotmail.comThese cookies are a bit too dry for my taste. I think I'll try adding some more butter next time.
Rana Raj
raj65@yahoo.comI was pleasantly surprised by how good these cookies are. I'm not usually a fan of oatmeal raisin cookies, but these are really tasty. The raisins are plump and juicy, and the cookies are soft and chewy.
David Paison
david11@yahoo.comThese cookies are delicious! I love the combination of oats, raisins, and spices. They're also really easy to make, which is a bonus.
lebohang makgosi
m-lebohang@hotmail.comI've made these cookies several times now, and they always turn out perfect. They're a great grab-and-go breakfast or snack.
ackeem fender
f90@gmail.comThese oatmeal raisin cookies are the best! They're so soft and chewy, and the raisins add a nice sweetness. I love that they're egg-free, too, so I can feel good about giving them to my kids.