Eggless Chocolate Chip Oatmeal Cookies
These egg-free oatmeal cookies turn out SO chewy & comforting, you’d never know they’re eggless! A simple base recipe you can use to make egg-free oatmeal chocolate chip cookies OR oatmeal raisin cookies—or any kind of oatmeal cookies you’d like.
Ingredients
- 4 oz butter, softened (or vegan butter)
- ½ cup white sugar (100g)
- ⅓ cup brown sugar (71g)
- 6 Tbsp milk of choice dairy or nondairy (89mL)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (120g)
- 1 tsp baking soda
- ¼ tsp salt
- 1¼ cups rolled oats (111g)
- ½ cup chocolate chips or raisins
Instructions
- Preheat oven to 350°F (180°C).
- In a bowl, cream together butter and sugars with a hand mixer until smooth and fluffy.
- Add milk and vanilla extract and beat to integrate.
- Separately, whisk together flour, baking soda, and salt.
- Add dry ingredients into wet mixture, using a spatula to incorporate.
- Fold in oats and chocolate chips. (If dough seems too soft/sticky at this point, chill in fridge for 30 minutes before scooping.)
- Prepare 2 large baking sheets with parchment and spray with cooking spray.
- Use a small cookie scoop (size #50, 1.2 Tbsp) to portion dough and transfer directly onto prepared baking sheets. Flatten each cookie slightly into a disc. (You don't need to flatten them too much—mine spread quite a bit while baking.)
- Bake eggless oatmeal cookies for 12 minutes, until edges are golden brown.
- Allow to cool 5 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.
- Yields 24 eggless oatmeal chocolate chip cookies (using a size #50 scoop).
Video
Notes
*Nutrition provided for eggless oatmeal cookies with milk chocolate chips & made with 2% milk,
Nutrition
Serving: 1eggless oatmeal chocolate chip cookie | Calories: 85kcal | Carbohydrates: 12.8g | Protein: 1.2g | Fat: 4.2g | Cholesterol: 10mg | Sodium: 106mg | Fiber: 0.5g | Sugar: 6g