Eggless Oatmeal Chocolate Chip Cookies are soft, chewy and have the perfect consistency – you can’t even tell there aren’t any eggs in the recipe! Best eggless cookie recipe ever!
We have lots of delicious chocolate chip cookies, but I’ve never even tried to make one without eggs. We have had a lot of readers requesting a cookie recipe without eggs, and I found this Eggless Oatmeal Chocolate Chip Cookie recipe 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, 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, but it is amazing because the cookies are able to keep the texture and taste of normal 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 Eggless Oatmeal Chocolate Chip Cookies
Preheat oven to 350°.
Cream together butter and brown sugar for 2-3 minutes.
Dissolve the baking soda in the boiling water and then add to the butter/sugar mixture. Add the vanilla extract and mix for another 2-3 minutes. Add the flour and oats and mix just until well combined. Stir in the chocolate chips.
Use a cookie scoop to scoop cookie dough onto cookie sheets, lined with silicone baking mats or parchment paper. Bake for 10 minutes. Let the cookies cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES
Making chocolate chip cookies is easy! Here are a few tips to getting perfect cookies every time!
- 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 over bake 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!
LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!
- Double Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Avocado Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookie Bars
- Oatmeal Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Chocolate Cake Mix Cookies
- Butter Pecan Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
Eggless Oatmeal Chocolate Chip Cookies are soft, chewy and have the perfect consistency – you can’t even tell there aren’t any eggs in the recipe! Best eggless cookie recipe ever!
I know most of the country was under feet of snow this week, but we actually had pretty pleasant weather down here in southern Utah. We decided to go on a hike for President’s Day, and this little one had a blast. She loved climbing on all the rocks and had a hard time staying on the path! We only hiked about 2 miles, but when you’re wrestling a toddler for most of that, it definitely felt a little bit longer!
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.