EGGLESS OATMEAL CHOCOLATE CHIP COOKIES

Nellie — Fri, 19 Feb 2021 14:54:57 +0000

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.