Egg-Free Chocolate Raisin Biscuits

    27 minutes

    You'll love this variant on the classic chocolate chip biscuits, especially if you can't eat eggs! A favourite with my kids.

    401 people made this

    Serves: 18 

    • 250g butter
    • 3/4 cup (110g) packed brown sugar
    • 1/4 cup (60g) white sugar
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1/4 cup (65ml) boiling water
    • 2 cups (300g) quick cooking oats
    • 1/2 cup raisins
    • 1 1/2 cups dark chocolate chips

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
    2. Dissolve bicarb soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
    3. Drop by teaspoonful onto ungreased baking tray. Bake at 180 degrees C for 10-12 minutes. Don't overcook.

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    Reviews in English (422)


    I followed the instructions exactly...twice. Both times the cookies spread out really thin, the edges burnt and the middles were still raw. The burnt edges stuck to the sheets and the middles crumbled. I have four cooling racks of oatmeal, chocolate crumble... What did I do wrong?  -  15 Jun 2000  (Review from Allrecipes USA and Canada)


    This cookie was awesome. When sampling the dough it seemed as though it was not sweet enough...but don't add more sugar. Once the cookies baked they were perfect and sweet. I did add 1/4 tsp of nutmeg and 1/3 tsp of cinnamon. It added the perfect amount of spice. When you are baking the cookies don't over bake them. The centers will look doughy and the very edges will look lighly brown (this took about 10 minutes). Take them out...they are done. WAIT 2-4 minutes to take off of the tray (this allows the centers to continue cooking slightly). I found they did not crumble if you turned them upside down on the cooling rack. Hope you find these tips helpful.  -  12 Jan 2008  (Review from Allrecipes USA and Canada)


    These cookies are insanely fabulous. I was really dubious of an eggless recipe at first. But all the awesome reviews prompted me to give it a try. And boy am I glad I did. I halved the recipe, and it still turned out perfectly crispy and airy, despite being an oatmeal cookie. While baking, they smell fantastic. But be sure to let the cookies sit for 2 minutes after taking them out of the oven though! Or else they'll crumble all over you. Truth be told though, not all the dough made it into the oven, lots were consumed in a big bowl of chocolate cookie dough ice cream!  -  26 Mar 2007  (Review from Allrecipes USA and Canada)