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
Ingredients
- 1 cup Instant Oats (90 grams)
- ¼ cup Sugar (50 grams)
- ¼ cup Butter / Ghee (60 ml)
- 3 tbsp All Purpose Flour (Maida)
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
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Veena Theagarajan
looks yummy and crispy
Rosy BM
¡Fantásticas, qué ricas!
Feliz fin de semana.
Anonymous
can we do this in microwave??? If yes.,,,,which mode?? Grill??
Uma
looks delicious. Nice dish.
Aarthi
@AnonymousYou can make this in convection mode, not grill. If you grill it, this will burn
zareena
A perfect with tea.. Very easy to make too...
Jyoti Venkatesh
Hv always wanted to try a light oats biscuit. Will surely give it a try
smita
Hi am smita from Mumbai. Was looking out for some healthy cookies and eggless. Came across your recipe and tried it. They were awesome as I know very little of baking. Thank you very much. Have got into baking now and make these cookies at least once a week.
Smita
suman
Can We use whole wheat aata instead of maida...?
Aarthi
@sumanYes u can use
Maanit Gupta
U used ready made desi ghee??? Can amul butter be used?? Also ...is unsaltd butter , a home made one ??,and thanka in advance for ur prompt response
Regards
Pooja
Aarthi
@Maanit GuptaYes i used ghee. u can use unsalted amul butter,
Anonymous
What is the temperature to bake these?
Aarthi
@AnonymousI have mentioned that in the written recipe
chinna Priya
Ur a doing great job. anybody sees ur blog will surely get impressed and starts cooking. i too tried few of ur recipes and came out very well.But as i am new for baking those items pulling me down. i want some details like,, i am having otg oven how to set it for baking biscuits ie both r up r down baking. thank u.
Aarthi
@chinna Priya Thank you..For baking cakes, cookies or anything. You have to turn on both the coils.
nanz
Must admit ur recipes are for normal people. No complications at all. Thank you. Am glad I follow ur page.
Supriya Deshmukh
Hey, i tried this one..and although i m totally new to cooking and hv never baked b4 these came out perfect.."absolutely professional" as per my friends 🙂 thanks a ton..i also had a quick question, m planning to mk them in a lil more qty, i'll b doubling up al the ingredients..may sound silly but how wud it work for the cook time in oven? wud tht increase too?
Aarthi
@Supriya DeshmukhYou can double triple the recipe, just bake it for same time and temp
Madhu
Hi aarthi, these cookies tasted so good. But one small question. My cookie mixture came out dry. I can not make the cookies flat, they had broken. So added a tbsp of milk. Is it the right way to add milk when we have dry mixture or need to add more butter? AND Does u cookies turned out soft or crispy? Mine got crispy and crunchy. But taste wise they are pretty good. waiting for our rply...
Aarthi
@MadhuIf your mix is too dry, add in some butter. It will be soft in texture. if you add milk then it will result in a toucgher cookie
Radhu
Hi Aarthi,
Last time i tried your recipe,came out good...but i felt some raw smell of oats...this time am planning to roast the oats..will it affect the taste of the cookies????
Aarthi
@RadhuYes u can roast it
Thazni
Hai Aarthi...tried these healthy cookies and they came out perfect. Kids loved it. I used butter and will there be any difference in taste when using ghee?
Aarthi
@ThazniU will get ghee aroma. But butter can be used as well
Pravallika Rao
Hello Aarthi,
My batter is too thin.i could not make balls. I dnt know where the problem is. I doubt I measured liquid ghee. But anyways its a flop in my kitchen:(
Aarthi
@Pravallika RaoSorry to hear that. You can add more oats and flour and sugar to get the dough right
quelin L
Hi Aarthi... Nice recipe.I have a normal microwave oven with warm,mid heat and high heat option.so which option I must choose for this recipe.. thanks
Anonymous
Can I use oat flour instead of instant oats.
Aarthi
@Anonymousnot sure.
Anonymous
I tried this today but within 10mins the cookies got burnt 🙁
Oven was at 180°C shud I reduce the temp?
Aarthi
@Anonymousbake it less time then..
Anonymous
Aarthi for cookies should both d coils b heated or just d top one?
Aarthi
@Anonymousfor all baking both the coils should be heated. Top coil should be heated only for grilling.
mic gabs
Can olive oil or refined oil be used instead of ghee and butter
Aarthi
@mic gabsyes u can use oil
parvathi
can this be made in solo microwave oven
Aarthi
@parvathino u want convection mode to bake this
yuva2890
Hi arthi..how many minutes in convention mode ?
Aarthi
@yuva2890same timing
Anonymous
Can I use quaker oats instead of instant oats in this recripe ? Pl reply
Anonymous
hellooo arti
i tried dis recepie in my microwav in mICRO + CONVECTION MODE(since dat is d only optiin gvn for bakin.no only convection is gvn ). i kept it fo same tim n temp as prescribed above. within few mins only my cookies startd to burn n i cud nt eat dem.den d nex batch i kept at 140 degree fo less tim.thy wer nt properly cooked.cn u pls help me to knw wat i shd do.
i made pizza as told directions by u vd hom made dough.dat also startd to burn bcame hard n was raw undrneath.
i m really dishertend.pls tell me wat shd i do so dati cn bake yummy tummy receipies.
Aarthi
@Anonymousdid u bake at the mentioned temp. Did you preheat your over before putting the things inside
Anonymous
Hi Aarti , i am a follower of ur page. Great recipes. One doubt do we have to pwdr the sugar & oats after measuring or first pwdr & then measure.
Manvitha Kotha
It looks awesome.
I tried making cookies in my OTG and it doesn't come crisp.can u pls tell me how should i bakke cookies in otg so that it come perfectly??
Aarthi
@Manvitha Kothau have to bake with both element on. Thats it
Aarthi
@Anonymousmeasure it and then powder it
Regi
Both element means my cooking range I can on only either one ( top one is grill mode and there is one down I think for baking ) can't on both together at same time
Aarthi
@Regiset it on baking mode.
Amreen amjad
Can I use butter sheet instead of foil ? 🙂
Aarthi
@Amreen amjadyes u can use butter paper
Anonymous
Hi...have a query... i have a new cooking range with gas oven.... how to use it for baking dese cookies?? It shows upper and lower burner...which one should be lit?? Or both need to be used??? Pls help me... thanks...!!
Aarthi
@Anonymousise both burner for baking.
Aarthi
@Anonymousise both burner for baking.
Sheetal Bidkar.
I cooked . I liked it very much .but the surface was very soft.
Sheetal Bidkar.
I want to say that how to get the upper surace crispy.
Aarthi
@Sheetal Bidkar.as it cools the cookies will get hard. If it is too soft then you have baked it less. Bake little more or the ghee or sugar must be more.
Anonymous
Very helpful site. The pictures are specially helpful in understanding how the dough looks.
Suggestion: It would also help if you mention how the dough should feel by touch, sticky, non-sticky, etc.
Question: On my own hunch, I added 1/2 tsp baking powder. But I don't know whether that helped. Can you explain a bit why baking powder is not used in your cookie recipes and what are the pros and cons of using it?
Thanks a lot.
Aarthi
@Anonymous this dough should be tiny crumbly, u have to form balls by pressing it a little.
This has enough butter which gives u crumbly texture
Anonymous
Tried this today and it came perfect! keep up the amazing work Aarti !
Jasleen sethi
Hi. Can i use banans instead of sugar. If yes, then how much? Thanks.
Aarthi
@Jasleen sethino bananas wont work, sugar is needed
Betty
Hi, tried this receipe with a modification. I used only 1 tblspn of wheat flour. They are delicious. The temperature at my place is almost 0 degrees. I dont know if it is for this reason 3 tblspn of atta dint work.
Thank you for sharing eggless receipes. It came in handy for me and i tried few other eggless cakes too. Thank you.
sweety
I tried this recipe today but it didn't turn well like other recipes. It took so much of time still d upper part was so soft but lower part was fine. Can u pls tell me where is d fault?? Also I added extra ghee otherwise it was difficult to form a ball.
Aarthi
@sweetydid u bake with both coils on..or only the bottom one.
sweety
I made it microwave convection mode. I tried many of ur recipes all turned out well but this was a disheartened one. Yesterday I tried 1 min. Molten lava cake n it turned out yum. Hubby loved it.
Aarthi
@sweety oh k..try it once more
Anonymous
Hi Aarthi, thanks for posting this recipe. I'm totally new to baking and loved your recipe for it seems so easy. Wanted to try this out but was wondering if i could use honey or maple syrup to prepare these cookies instead of adding sugar, to make this recipe healthier. If so, what should be the quantity? Also, is the ghee measured post melting?
Aarthi
@Anonymousno u cannot use honey. And ghee quantity before melting
Kusum Kumawat
Thank you so much for the simple yet awesome yummy recipe. I tried making cookies for the first time & it turned out so well that everyone wants more and more of it.
Unknown
Hi Loved your recipe. Just one question. For how many days can these cookies be kept?
indu shalini
Hi Arathi,
Tried this recipe today and it came out good. I am new to baking and found this easy to do. Thanks for the recipe.
How can it be made a bit more moist? Mine was a bit dry. I used butter. Would it be more moist if I use ghee? Or can the quantity of butter be increased?
Thanks,
Indu
Anonymous
it is good i am not doing it properly mine the cookies is are burning soon
preeti
tried the recipe today.. very nice tasting cookies..had to add little more butter to make it bind..and baked at 180 for 25 mins..still could have baked longer by few mins I feel..slightly on the softer side after cooling
Neeta
It was a simple recipe and tasted delicious!
Mayghee
First tried baking oat cookies using your recipe. Superb! Cookies are very crispy and tasty and most of all, so easy to make. Thanks☺️