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.

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Eggless 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!

Course Cookies

Cuisine American

Keyword Eggless Oatmeal Chocolate Chip Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• 1 cup brown sugar
• ¼ cup boiling water
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 ¼ cup flour
• 2 cups quick oats
• 12 oz. semi-sweet chocolate chips

Instructions

• 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.

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!

The post EGGLESS OATMEAL CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

Graham Cracker S’mores Cookies are made with graham cracker crumbs, marshmallows and chocolate chips. All of the elements of a s’more in a deliciously soft and chewy cookie recipe!

Graham Cracker S’mores Cookies are absolutely amazing. There is a little bit of flour in them, but the majority of the flour is swapped out with graham cracker crumbs. Something else that is a little bit unique about these cookies is that you use a can of sweetened condensed milk in the recipe. Because of the sweetened condensed milk, you don’t need any eggs or vanilla and the cookies end up being incredibly soft.

How to make The BEST ham Cracker S’mores cookies:

After trying out many cookie recipes over many years, I have picked up several important tips for making the perfect cookies every time!

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. Because of the sweetened condensed milk in the recipe, this dough is a little bit stickier than many other cookie recipes so don’t worry!
• 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!
• You may be tempted to add more marshmallows to the s’mores cookies – I was! I have found that adding more marshmallows causes the cookies to spread out a little bit too much, so just stick to the one cup. If you start adding too many more, you will end up with one largish cookie on your cookie sheet! Not that I know this from experience or anything….

Ingredients in Graham Cracker S’mores Cookies

• 1 1/2 cups graham cracker crumbs
• 1/2 cup flour
• 2 tsp baking powder
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 1-2 cups semi-sweet chocolate chips
• 1 cup mini marshmallows

How to make Graham Cracker S’mores Cookies

Preheat oven to 350°.

In a large bowl, combine the graham cracker crumbs, flour and baking powder.

In another bowl, combine the sweetened condensed milk, butter and vanilla and mix with an electric mixer for about 2 minutes.

Add the flour mixture to the wet ingredients and mix just until combined.

Stir in the chocolate chips and marshmallows.

Scoop out dough with a cookie scoop and place the cookie dough balls on a baking sheet. Bake the cookies for 10-12 minutes or until the cookies start to lightly brown around the edges.

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Graham Cracker S'mores Cookies

Graham Cracker S'mores Cookies are made with graham cracker crumbs, marshmallows and chocolate chips. All of the elements of a s'more in a deliciously soft and chewy cookie recipe!

Course Cookies

Cuisine American

Keyword s'mores cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Author Jessica & Nellie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup flour2 tsp baking powder
• 1 can (14 osweetened condensed milk
• 1/2 cup butter softened
• 1 tsp vanilla extract
• 1-2 cups semi-sweet chocolate chips
• 1 cup mini marshmallows

Instructions

• Preheat oven to 350°.
• In a large bowl, combine the graham cracker crumbs, flour and baking powder.
• In another bowl, combine the sweetened condensed milk, butter and vanilla and mix with an electric mixer for about 2 minutes.
• Add the flour mixture to the wet ingredients and mix just until combined.Stir in the chocolate chips and marshmallows.
• Scoop out dough with a cookie scoop and place the cookie dough balls on a baking sheet.
• Bake the cookies for 10-12 minutes or until the cookies start to lightly brown around the edges.

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

How many graham crackers to make 1 1/2 cups of crumbs?

You will need about 10 graham crackers to yield the 1 1/2 cups of crumbs needed for the recipe. There are a few different ways to make graham cracker crumbs.

-Put the graham crackers in a blender. It helps to break them up a little bit before placing them in the blender.

-Place the graham crackers in a ziplock bag and seal the bag, making sure to let the extra air out before sealing. Use a rolling pin to crush all of the graham crackers into finely crushed crumbs.

-You can cheat like I often do and just buy pre-crushed graham cracker crumbs! They come in a box and can be found in the baking aisle, next to the pre-made graham cracker pie crusts.

Graham Cracker S’mores Cookies are made with graham cracker crumbs, marshmallows and chocolate chips. All of the elements of a s’more in a deliciously soft and chewy cookie recipe!

Making these S’mores Cookies made me start thinking about warmer days and summer. Here is a picture from a couple of summers ago up here in the Pacific NW where summer doesn’t actually start until closer to July! There is this little surrey rental shop about 20 minutes from our house and the kids absolutely love to “drive” along the water. It gets easier every year as more of our kids have legs long enough to help us pedal!

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