Eggless Oatmeal Chocolate Chip Cookies are soft and chewy and have the perfect consistency – you can’t even tell there aren’t any eggs in the recipe. If you need an oatmeal cookie recipe without eggs, this is the one to try!
We have lots of delicious chocolate chip cookies, but I’ve never even tried to make one without eggs. I didn’t even know that you could! We have had a lot of readers requesting a cookie recipe without eggs, and I found this recipe for oatmeal cookies without eggs in an old family cookbook.
Some eggless cookie recipes don’t taste quite the same as regular cookies, but this recipe is amazing. I’ve had lots of people test them and they couldn’t tell there was anything different at all. When I told them there was no egg in the recipe, they couldn’t believe it! So whether you have an egg allergy or you just don’t have any eggs on hand, these eggless cookies are perfect!
How do you make chocolate chip cookies without eggs?
Eggs are pretty important to cookies – they hold everything together and keep the cookies from being too dry as well. There are a lot of different substitutes to help bind cookies together without eggs. Often applesauce, bananas, or chia seeds are used as a substitute. This particular recipe just requires a little bit of boiling water and baking soda to replace the egg. I have no idea why this works (I’m not a chemist!), but it is amazing because the cookies keep the texture and taste of normal oatmeal cookies, which doesn’t usually happen with other egg substitutes.
Ingredients in Eggless Oatmeal Chocolate Chip Cookies
Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.
Brown sugar and granulated sugar – I use light brown sugar, but dark brown works also. Make sure your brown sugar is fresh (not dry and hard) for best results.
Boiling water – Needed to dissolve the baking soda. I just put it in the microwave for about 1-2 minutes, until boiling.
Baking soda & salt – Make sure your baking soda isn’t old or expired!
Vanilla extract – The higher the quality of vanilla, the better!
Flour – I usually use all-purpose flour, but you can use wheat flour if you’d like. It will make the cookies more dense and change the consistency a little bit, but they are still delicious!
Quick oats – I prefer quick oats in cookies, but you can use old-fashioned oats if you prefer. Your cookies will be a lot chewier, but still delicious!
Chocolate Chips – You can leave these out if you want, but I usually don’t! I prefer semi-sweet, but you can use any kind. Or swap them out for raisins or nuts (almonds/cashews/etc). These cookies are very versatile!
How to make Oatmeal Chocolate Chip Cookies without eggs
Full instructions on how to make Eggless Oatmeal Chocolate Chip Cookies can be found on the recipe card below, but here are a few tips to help you make perfect cookies!
- Spend a little extra time when you mix the butter and sugar. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t overbake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
Storing and freezing instructions
These cookies can be stored in an airtight container at room temperature for up to 5 days, but the sooner you eat them, the fresher they will be!
You can freeze the cookies for up to 3 months. I prefer to freeze the dough so that I can bake a batch (or just 1-2 cookies) any time I want fresh, warm cookies. To freeze the dough, scoop into balls and then place them on a baking sheet, leaving space in between each one. Freeze for about an hour and then place all of the frozen cookie dough balls in an airtight container or Ziplock bag. When they are ready to bake, place the frozen balls of dough on a baking sheet for about 10-15 minutes to let them thaw slightly while the oven is preheating, and then bake them according to the recipe instructions.
Here are a few more delicious oatmeal cookies to try:
- You can’t go wrong with a classic. Here’s our favorite Oatmeal Chocolate Chip Cookie recipe made the traditional way (with eggs)!
- Oatmeal and fruit are a great combination! Banana Oatmeal Cookies are perfect for using up overripe bananas, and Lemon Oatmeal Cookies have the most refreshing lemon flavor.
- Can’t decide what type of cookie to make? These Peanut Butter Oatmeal Chocolate Chip Cookies are a combination of the three most popular kinds of cookies so you don’t have to choose just one!
Eggless Oatmeal Chocolate Chip Cookies are soft and chewy and have the perfect consistency – you can’t even tell there aren’t any eggs in the recipe! Best no-egg oatmeal cookies ever!
Sam says
These cookies really hit the spot, especially since we were out of eggs! Loved it!
Beth says
I constantly find myself getting ready to make cookies only to find all the eggs are gone from the fridge! So I am really excited to have this recipe in my life! Perfect!
Trinitra says
These cookies were AMAZING!
They tasted better than regular chocolate chip cookies since they had an amazing texture and flavor.
Definitely will be using this recipe again 👌
Amy says
Do you know if the cookies would still turn out if I sub oil for the butter?
Nellie says
Haven’t tried that, but it should work fine. Let us know if you experiment!
Nellie says
I haven’t tried to swap out oil for butter in cookies, so I’m not sure what will happen! My guess is that they will flatten out more, but you can definitely try it! I’ve used shortening in place of butter in a lot of cookie recipes and that works well, just not sure about the oil, so let us know if you try it!
Polly says
Baked these cookies today for my egg allergic granddaughter. These cookies are very yummy, however, on the flat side in appearance. Can I add a teaspoon or 2 of cornstarch to fatten them up a little? I used salted butter so omitted the 1/2 teaspoon of salt.
Nellie says
Cornstarch sounds like a great idea – let us know how the cookies turn out! You can add a little more flour as well and that should help too.
Asti says
I tried this recipe today, and they are delicious..
Thanks for the recipe.
But why are the cookies that flat? Is it because I use dark chocolate compound?
Zoe Bulls says
I tried this recipe today and the cookies ended up flat and the taste was chalky. The lack of a binding agent made them fall apart as well.
Jenna says
Yikes. Not a great recipe. I tried the first batch in the oven even though I thought there wasn’t enough flour and they were flat and greasy from all the butter. Had to add almost double what the recipe called for in flour. Not worth it. Waste of ingredients and time.
Nellie says
Sounds like something went wrong! I’ve made these dozens of times and have never had that happen. Maybe double check all of the other ingredient amounts?
Daisy says
This was delicious and so easy to make! I put it into a brownie pan and made an “oatie” I can’t stop eating! Next time I’ll try with coconut oil to make it vegan.
Melanie says
Good eggless cookies. Just a comment you forgot to add salt in directions.
Jane says
This came out horrendous. Burnt around the edges but complete flat. Soggy, and porous in the center. Do not waste your ingredients.
Judy G says
First batch were very flat (I baked at 355, because my oven thinks 355 = 350.) Tasted good. Second batch not quite so flat (I turned oven down to 350 degrees). Next batch, I baked at 350 for 8 1/2 minutes. They didn’t spread as much as the first two batches. Maybe the directions need to include removing the cookies from the oven when the edges are brown.
I added cinnamon (1 tsp) and nutmeg (1/2 tsp).
These remind me of Lacy Cookies I made once, which also had no eggs.
Hina Kikla says
I have always used your recipe for choc chip cookies and never ever failed in making them, everyone loves them. Thank you 👍
Jessica says
So glad to hear Hina!
Sydney says
I made these Saturday night, it is now Monday, and there is only 1 cookie left. My boyfriend and myself demolished these, I didn’t have a full stick of butter it was missing 3 tablespoons from it, but other than that I made the recipe exactly as is. These were fantastic, will make again. Might double the batch. Thank you so very much for the recipe!!!
Toni says
Should have read the reviews 🙈 these turned out super flat and runny, huge mess in my oven 🥴
Nellie says
So sorry they didn’t work out for you! I’ve made them dozens of times and never had this problem. Maybe add a little bit of extra flour next time?
Holley says
These are perfect! With egg prices the way they are we have not been able to bake much. Thank you so much for sharing this recipe with all of us.
Holley says
OMG these are so delicious. The price of eggs now makes it hard to bake, but this is the perfect no egg solution. Thank you for sharing it with the world.
Jessica says
So glad you enjoyed it!