No-Mixer Whole Grain Oatmeal Cookies (Egg and Nut Free)
Simple, wholesome oatmeal cookies made without a mixer using quick oats and white whole wheat flour. These kid-friendly treats are naturally egg-free and nut-free, making them perfect for school lunches or families with allergies. The addition of coconut oil keeps them tender while shredded coconut adds subtle tropical flavor. Ready in under 20 minutes with minimal cleanup, they're an ideal beginner baking project that children can help make.
Ingredients
- 1 ½ cups quick-cooking oats
- ¾ cup white whole wheat flour
- ¼ cup sugar
- ½ cup brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla
- ½ cup coconut oil, melted
- 2 tablespoons milk
- ½ cup unsweetened shredded coconut(optional)
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Combine oats, flour, sugars, baking soda, baking powder and salt in a bowl
- 3
Add vanilla, coconut oil and milk one tablespoon at a time until dough binds properly
- 4
Mix in shredded coconut or preferred mix-in
- 5
Scoop dough onto lined baking sheet using cookie scoop
- 6
Press down slightly with palm
- 7
Bake for 8 minutes until golden brown at edges
- 8
Let cool
Tips
Use melted coconut oil at room temperature to prevent it from solidifying when mixed with cold ingredients
Press cookies slightly before baking for even thickness and better texture
Start with 2 tablespoons of milk and add more gradually until dough holds together
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or scooped and frozen for up to 3 months
Best served at room temperature, great with milk or coffee
Common Mistakes
Don't overmix once liquid is added to avoid tough cookies
Add milk gradually to avoid overly wet dough
Press cookies lightly to ensure even baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without coconut oil?
Yes, substitute equal amounts of melted butter or neutral oil like vegetable oil. The texture will be slightly different but still delicious.
What if I don't have quick-cooking oats?
Regular rolled oats work but pulse them briefly in a food processor first to break them down slightly for better texture.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to three months.