Oats Cookies Recipe | Eggless Oats Cookies Recipe
This is a simple Eggless Oats Cookies recipe made using just four ingredients — oats, sugar, ghee or butter, and all-purpose flour (maida). These cookies are crisp on the outside, soft and buttery inside, and absolutely melt in your mouth. The best part? They are egg-free, super quick to make, and need no fancy tools or ingredients. You can whip them up in just 30 minutes, perfect for sudden cravings or evening snacks. Even beginners can easily make this without worrying about complex steps
Eggless Oats Cookies Recipe
One of my viewer requested oats cookies recipe, i told her that i have couple of version of cookies which has oats in it. Those are my monster cookies and white chocolate and raisin cookies. But she told me that she want a low fat version of it which she can indulge without any guilty. Yes thats what everyone need right, including me.
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About Eggless Oats Cookies Recipe
My goodness you should believe it, it was amazing. Something so healthy like oats could never taste this better. Totally Yum. The cookies turned out so buttery and just melt in your mouth. My sister tried it and told that it is so yummy and just like store bought ones. So give it a try and let me know what you think.
I remember one of my viewers reached out asking for a healthy oats cookie recipe. She didn’t want something too fancy or heavy, just a basic, guilt-free cookie she could enjoy with tea. This request made me revisit an old, simple oats cookie recipe I had bookmarked years ago, and I’m so glad I did.
These cookies surprised me. I didn’t expect something so simple to taste this good. The oats give a lovely texture, the ghee brings out that rich Indian homemade feel, and with just a hint of sweetness, it feels perfectly balanced. It tastes almost like something store-bought but better, because it’s homemade and fresh. My sister loved them so much, she asked if we could make a double batch next time.
If you’re someone who’s always looking for quick tea-time snacks or healthy-ish munching options, this is it. It comes together in under 30 minutes, needs no eggs or baking soda/powder, and stays good for days if stored properly. Honestly, this is a recipe I now keep coming back to, especially when I want something homemade without spending hours in the kitchen.
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Why This Recipe Works
Few Ingredients, Great Taste: This recipe uses only 4 basic ingredients, but the flavor is truly satisfying. When you mix oats, sugar, ghee or butter, and a little flour, you get a cookie that tastes much better than you’d expect. It’s proof that you don’t always need a long list of ingredients to make something delicious.
Why I Like This Recipe – Personally, I’m not always a fan of overly sweet or fancy cookies. I love those homestyle bakes that feel like something our moms or grandmas would whip up in no time. These oats cookies give me that exact comfort. I enjoy having them with a warm cup of milk in the evening.
Eggless and Fuss-Free: Since this recipe doesn’t use eggs, it’s perfect for vegetarians or when you simply don’t have eggs at home. You won’t miss the eggs at all, the texture stays soft and buttery, and the cookies still hold their shape well.
Lovely Texture and Balanced Flavor: The oats add a nice bite and a bit of nuttiness, while the ghee brings in that rich, homemade flavor we all love. The cookies aren’t too sweet or heavy, so you can easily enjoy a couple with your evening chai or milk without feeling like you overdid it.
Ingredients
Instant Oats (1 cup / 90 grams): I like to use quick-cooking oats for this recipe because they’re soft and blend easily into a fine powder. They also give the cookies a nice crumbly and slightly chewy texture. If you only have rolled oats at home, that’s okay too, just grind them a bit longer in the mixer until they’re smooth.
Sugar (¼ cup / 50 grams): I used regular white sugar and powdered it in a small mixer jar. This helps it mix well with the ghee and gives a smooth texture to the dough. If you prefer your cookies mildly sweet, you can reduce the sugar by a spoon or two, it still tastes lovely.
Ghee or Butter (¼ cup / 60 ml): I went with homemade ghee because it adds that rich, Indian-style flavor that reminds me of festive sweets. Butter works great too, just make sure it’s unsalted so the taste stays balanced. Whichever you use, it gives the cookies that melt-in-the-mouth feel.
All-Purpose Flour / Maida (3 tbsp): Only a small amount is used, but it plays an important role. It binds the oats and ghee together and gives the cookies some structure so they don’t fall apart. The result is a light and soft texture that still holds its shape nicely.
Hacks
No instant oats? No problem! – If you don’t have instant or quick-cooking oats at home, you can easily use regular rolled oats too. Just put them in a mixer and pulse a few extra times until they turn into a fine powder. It works just as well and gives the same great texture.
Switch sugar with jaggery powder for a healthier twist – Want to make this recipe a bit more wholesome? Replace the regular white sugar with jaggery powder. It not only cuts down on refined sugar but also adds a slightly deeper, earthy flavor. Perfect if you’re making it for kids or elders at home.
Boost the aroma with simple kitchen additions– You can make these cookies even more delightful by adding a few drops of vanilla essence or a pinch of cardamom powder while mixing the dough. It gives that extra lift in flavor without any extra effort.
Add crunch with nuts – If you love a bit of crunch in your cookies, toss in some chopped almonds, cashews, or even walnuts. It gives a nice bite and makes the cookies feel a little more festive or special — especially if you’re making them for guests or gifting.
Eggless Oats Cookies (Step by Step Pictures)
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| Take all your ingredients |
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| Take sugar in a blender |
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| Powder them finely |
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| Now take oats in a blender |
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| Powder them finely |
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| In a bowl, take ghee |
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| Add in sugar and cream them well |
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| Add in oats powder |
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| Flour |
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| Mix them well |
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| Put in fridge to chill |
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| Remove them out |
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| Line a tray with foil |
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| Form the dough into small balls |
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| Flatten them with your hands |
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| Arrange them on a tray |
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| Use a fork to make impressions |
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| Just like this |
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| All done.. |
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| Now bake them |
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| Serve with a glass of milk |
Expert Tips
Use Cold or Room Temperature Ghee: Ghee should be soft but not melted, which helps cream it well with sugar and keeps the dough easy to shape; if you’re using butter instead, let it soften naturally rather than microwaving to maintain the right texture.
Chill the Dough if Needed: If your dough feels sticky or too soft, chilling it in the fridge for 10–15 minutes makes it easier to handle and also prevents the cookies from spreading too much during baking, helping them keep a nice shape.
Storage – Once the cookies have cooled completely, store them in an airtight container at room temperature to keep them fresh, and make sure to keep the container away from direct sunlight to maintain their crunch and flavor.
Serving – These cookies go wonderfully with a warm cup of milk, chai, or coffee, making them a great teatime snack or a quick, satisfying sweet bite after meals.
FAQ
Q. Can I use jaggery instead of sugar?
Yes, absolutely! Just make sure to use powdered jaggery so it mixes evenly with the other ingredients. It will give the cookies a deeper, richer flavor and a slight caramel note. Just remember jaggery is a bit moister, so the dough might feel slightly different.
Q. Can I skip maida (all-purpose flour)?
You can try replacing maida with whole wheat flour or almond flour if you prefer. Just keep in mind that this might change the texture a bit, the cookies may turn out a little denser or crumbly depending on the flour you use. It’s a good idea to experiment with small batches first to see what you like best.
Q. Can I add raisins or chocolate chips?
Definitely! Adding raisins or chocolate chips works really well with the oats base. It adds extra bursts of flavor and makes the cookies more fun and tasty, especially for kids. You can also press a raisin or nut on top for a nice presentation.
Q. Can I make this recipe vegan?
Yes, you can make it vegan by swapping ghee or butter with vegan butter or coconut oil. This way, the cookies stay dairy-free but still delicious and rich. Coconut oil can add a subtle tropical flavor if you like that.
Variations
Nuts & Dry Fruits: You can add chopped almonds, cashews, or raisins directly into the dough for some extra crunch and natural sweetness. These not only add texture but also make the cookies more interesting and satisfying with every bite.
Flavour Boost: If you want to try different flavors, add a small pinch of cardamom powder for a warm, aromatic touch or mix in a spoonful of cocoa powder to make a chocolatey version. Both give the cookies a nice twist without complicating the recipe.
Chocolate Version: For chocolate lovers, mixing in dark chocolate chunks or chocolate chips is a great idea. They melt slightly while baking, creating little pockets of gooey chocolate that make the cookies even more delicious and fun.
Sugar-Free Option: If you want to avoid sugar, try using powdered stevia or natural sweeteners like date paste instead. Just keep in mind that using these may slightly change the texture and sweetness level, so you might want to adjust the amount to your taste.
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📖 Recipe Card
Oats Cookies Recipe | Eggless Oats Cookies Recipe
Servings: 12 cookies
Calories: 81kcal
Instructions
Pre-Preparation – First, preheat your oven to 180°C / 360°F. While that’s warming up, take your oats and blend them into a fine powder. Set this aside. Then, take sugar and do the same blend till smooth. It’s best to keep all your ingredients measured and ready before you start mixing to make the process smooth and quick.
Creaming and Dough Making – Now, in a mixing bowl, add your ghee and powdered sugar. Mix until it looks creamy and soft. This step really helps the cookies become light. Then, add in your oats powder and all-purpose flour. Mix everything until it forms a dough. If it feels too soft, chill it in the fridge for 10–15 minutes this makes shaping easier.
Shaping and Baking – Once the dough is chilled, divide it into small equal balls. Flatten each one with your hand and place them on a foil-lined or parchment-lined tray. Use a fork to gently press on top and create some design just for a nice homemade touch. Bake in the preheated oven for 15 to 20 minutes, or until the bottom edges start to turn golden. Once baked, let them cool in the tray for 5 minutes and then serve.
Video
Notes
Nutrition
Serving: 1servings | Calories: 81kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 0.4mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Calcium: 3mg | Iron: 0.4mg
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