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An iced oatmeal cookie being held by a hand showing the tops of the cookie and all the white icing filling the cracks and bumps on the surface of the cookie.

Oatmeal Cookie Recipe Without Egg

This Oatmeal Cookie Recipe Without Egg is a version of the classic homemade oatmeal cookie. They have all the characteristics of the traditional oatmeal cookies, including the "craggy" tops complete with sweet confectioner's sugar icing, minus the egg!
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Chilling time 45 minutes
Total Time 1 hour 7 minutes
Course Dessert
Servings 28 cookies
Calories 159 kcal

Equipment

  • Large Mixing Bowl
  • Electric mixer (also may be mixed by hand)
  • Baking sheet
  • parchment paper
  • Cookie scoop
  • Cooling rack

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 ½ teaspoons cinnamon
  • 1 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup unsweetened plain applesauce
  • 2 teaspoons vanilla extract

Icing

  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 Tablespoons milk

Instructions
 

  • In a medium bowl, combine the oats, flour, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, mix butter, brown sugar, and granulated sugar, on medium speed until thoroughly mixed (about 1-2 minutes).
  • Add unsweetened applesauce and vanilla extract and beat on high until combined, about another minute.
  • Add in flour mixture and combine on low speed, being careful not to overmix.
  • Chill dough for 45 minutes.
  • Preheat the oven to 350℉. Line a cookie sheet with parchment paper. Set aside.
  • Scoop about 1 ½ Tablespoons of dough for each cookie, and place about 2-3 inches apart on the baking sheets.
  • Bake for 10-12 minutes until golden brown on the edges.
  • Remove from the oven and let sit on a baking sheet for at least 8-10 minutes.
  • Remove to a wire rack to finish cooling.
  • While the cookies are cooling, make the icing. Place the sifted confectioner’s sugar in a shallow bowl. Add vanilla and 1 Tablespoon of milk at a time, adding more until desired consistency is reached. The icing will be fairly thick.
  • When cookies are completely cooled, dip the tops of the cookies by turning them upside down and dip in the icing. Pull the cookie straight up, letting the excess icing drip back into the bowl. Turn the cookie right-side-up and transfer it back to the cooling rack. Let icing set for 15-30 minutes.

Notes

  • If using salted butter, reduce the kosher salt amount to ½ teaspoon. Having room temperature butter makes for more effortless blending.
  • Chilling the dough not only lets the flavors combine, but also allows the rolled oats to absorb moisture and soften.
  • These cookies are better on the small side. We used a scoop that was 1 ½ Tablespoons or .75 ounces. These cookies were also tested using a 2 Tablespoon scoop and were thinner than desired due to how much the cookie spread when baking.
  • Let the cookies completely cool before dipping them. This allows the cookies to harden, although they will still be very soft. Adding the icing too quickly will make it slide off the cookie.

Nutrition

Calories: 159kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 126mgPotassium: 47mgFiber: 1gSugar: 12gVitamin A: 204IUVitamin C: 0.05mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!