egg-free oatmeal raisin cookies

By weshook
June 13, 2015
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Author Notes: crispy. oaty. buttery. egg-free because my grandson and daughter-in-law are allergic to eggs. you can make them vegan by using organic sugar and replacing the butter with coconut oil, chilled olive oil, or vegetable shortening and adding 1/4 teaspoon of salt. weshook

Makes: 80-100 cookies

  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 2 3/4 cups flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup raisins
  • 1 cup sliced almonds
  1. preheat the oven to 350 degrees.
  2. in a large bowl, beat together the butter and sugars. add the applesauce and vanilla and mix until well-combined (I'm not very good at beating until fluffy and light--I'm just not that patient).
  3. most recipes tell you to stir the dry ingredients together, but as mentioned above, I'm not that patient and I hate dirtying more bowls. so, add the dry ingredients and stir it all together. Stir in the raisins and almonds.
  4. drop by teaspoonful on ungreased cookie sheets about 2 inches apart. bake for 10-12 minutes. less if you want a chewy cookie. allow to cool on the pan a bit before removing to a rack or they will break apart.
  5. grab a glass of milk, cup of tea or mug of coffee and enjoy!

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