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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 from Martha Stewart's Cookies.

  • yield: Makes about 5 dozen

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Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 tablespoons ground flaxseed meal
  • 6 tablespoons warm water
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raisins

Directions

  1. Step 1

    Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.

  2. Step 2

    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.

  3. Step 3

    Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

  4. Step 4

    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.

Source
The Martha Stewart Show, March 2010

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Reviews (1)

  • 28 Jan, 2012

    I've baked this recipe twice, the first time for a daycare bake sale - the teachers gave rave reviews for the egg-free recipe. The substitutions I made were: 3/4 cup of blue agave syrup for the cup of sugar, and I reduced the raisins to 1 cup. I find these cookies to be very crumbly but otherwise tasty and not too sweet.