Fruit and Nut Oatmeal Cookies (Eggless)

By now, my love for a good cookie is well known. I think it’s the perfect answer to the 4 o clock slump or an early morning spring in your step. If, not that that matters to a great extent when it comes to a cookie, we can make it even slightly healthy then that’s just the perfect excuse.


What’s more these cookies use rolled oats and add the necessary fibre that’s good for you. Add in’s are totally up to you. Go crazy.. I have added raisins for that pop of sweetness and walnuts for crunch. Also I find, this is the only way my kids eat walnut.


The mark of a good chocolate chip cookie are the cracks and crevices and that of an oatmeal cookie is the porous look of the cookie that’s caused by air pockets between the rolled oats.


If you like your cookie thick, then scoop, chill and bake. If you like them slightly flat for those crisp edges and chewy centre, then scoop, flatten, chill and bake. They make for the perfect gift too. Put them in a fancy jar or box and et voila!, you are the superstar guest or host of all times.


Recipe :

Ingredients : Makes 12 to 15 medium sized cookies

  • 1.5 cups Rolled Oats
  • 1/2 cup Whole Wheat Flour
  • 1/2 tsp Baking Soda
  • 1/4 to 1/3 cup Brown Sugar
  • 1/4 cup Castor Sugar
  • 1 Flax Egg
  • 6 tbsp Butter
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/4 Walnuts and Raisins

Method :

  1. In a bowl add softened butter, sugar, vanilla. Whisk till light and fluffy
  2. Add the flax egg and whisk further.
  3. Add the rolled oats,flour, baking soda, salt, walnuts and raisins.
  4. Mix till everything comes together.
  5. Scoop with an ice cream scoop or 1.5 tbsp full batter in a lined cookie sheet for 2 hours or overnight.
  6. Preheat oven to 170 C. Place the chilled dough a few inches apart and bake for 12 – 15 mins.
  7. Allow to cool in tray for 5 mins and move to a cooling rack till completely cooled.
  8. Store in an airtight container.

Notes :

  • Flax egg : 1 tbsp flax seed powder mixed with 3 tbsp water. Mix and set aside till jelly like.
  • The sugar quantity is given as 1/4 to 1/3, to adjust to your level of sweetness. The recipe works with both quantities
  • The cookies don’t have to be chilled necessarily for very long. But i find it allows the flavours to mingle and brings out the best texture too.
  • The dough can be frozen for up to 3 months and baked straight from the freezer for cookie emergencies.


You're welcome !! ; )

3 Comments Add yours

  1. Love the idea of freezing these, they look really yummy.

    1. Never know when one might need a cookie : )

      1. So true!

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