Egg free oatmeal raisin cookies

    40 min

    This is a crispy and delicious oatmeal cookie recipe which also happens to be egg free and dairy free. Use your favourite egg replacer from larger supermarkets or health shops.

    10 people made this

    Serves: 36 

    • 110g margarine, softened
    • 120ml rapeseed oil
    • 160g dark brown soft sugar
    • 150g caster sugar
    • 125ml egg replacer
    • 1 teaspoon vanilla extract
    • 1 teaspoon water
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 310g porridge oats
    • 4 tablespoons oat bran
    • 4 tablespoons wheatgerm
    • 100g raisins
    • 90g chopped walnuts

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease baking trays or line with baking parchment.
    2. In a large bowl, cream together the margarine, oil, dark brown soft sugar and caster sugar until smooth. Beat in the egg substitute, vanilla and water. Combine the flour, bicarb, cinnamon and nutmeg; stir into the sugar mixture. Stir in the oats, oat bran, wheatgerm, raisins and walnuts. Drop by teaspoonfuls onto the prepared trays.
    3. Bake for 18 to 20 minutes in the preheated oven, or until the edges are lightly browned. Remove from trays to cool on wire racks.

    Vegan cookies

    These cookies are also vegan if you ensure that all of the ingredients (egg replacer, margarine, sugar) are vegan, too. Enjoy!

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Crispy on the outside, softer on the inside, everyone loved them. You have to let them cool for them to get crispy. I would definitely make these again.  -  21 Dec 2002  (Review from Allrecipes US | Canada)


    i loved it  -  27 Feb 2009  (Review from Allrecipes US | Canada)


    I made these tonight because I needed something to do. The snow is falling fast keeping me indoors and t.v. is always lame. I thought the spices needed bumping up so I doubled all the spices and then some. I added some ground fresh black pepper (About 1/8th teaspoon) and freshly ground seal salt too (I ground the sea salt over the cookies before popping them in the oven). I like sharp flavours! I didn't have canola oil so I used 1/2 cup salted butter. I added 1 1/2 cups whole frozen cranberries for some tartness and probably doubled the raisins. I had no egg substitute so used 3 large eggs. Bake for 15 minutes. Remove from oven and loosen from cookie sheet. Let cool and transfer to container. AWESOME!!! Very light and full of flavour!!! If you don't like strong spices don't follow my alterations!!!!!  -  07 Jan 2015  (Review from Allrecipes US | Canada)