Easy Eggless Oatmeal Chocolate Chip Cookies

Made with just twelve ingredients, these Easy Eggless Oatmeal Chocolate Chip Cookies are a delicious way to chase away that afternoon slump and sure to be a favorite eggless cookie recipe with you and your family.

With hints of cinnamon and vanilla and packing a delightfully hefty chocolate punch, these cookies are so incredibly tasty. I am so glad that the quantity of ingredients in this recipe result in a small batch of these eggless cookies. Because I don’t trust myself around a LARGE batch of these!

Currently, we have 3 eggless cookie recipes we rotate through. There are those almond cookies, those pumpkin chocolate chip cookies, and now these oatmeal chocolate chip cookies.

Why eggless cookies?

Well, my daughter and I are trying to be more plant-based and so we have been trying to enjoy some of our favorite treats like cookies, cupcakes, and waffles without eggs.

Some Challenges to baking without eggs:

One of the challenges I have noticed in baking eggless treats is I have to dial back the amount of sugar I use. For example, I cannot use the same amount of sugar I use when making these Orange chocolate chip cookies as when I make an eggless version of them.

Yet another challenge I have encountered is finding a good leavening agent and binder. I have found that sometimes a quick reshuffling of the quantity of ingredients is all that’s needed when leaving out eggs from a recipe. Other times, adding in a flax egg or lemon juice seems to do the trick.

While either white vinegar or apple cider vinegar are often used in eggless treats as they are said to enhance the flavor and the leavening of baked treats, I am not a huge fan of using them, especially when baking cookies. By the way, if you are looking for a beginner’s guide to vegan baking, this one has some pretty good suggestions.

With these cookies as well as the almond ones and the pumpkin chocolate chip ones, I did not use any vinegar. Vinegar is said to result in light and fluffy baked treats. And, light and fluffy weren’t what I wanted these cookies to be.

How do you make oatmeal chocolate chip cookies from scratch without eggs?

These are some of our favorite cookies. And, we make them OFTEN! This is a failsafe recipe that gets a workout in our kitchen!

After you gather the ingredients, all you have to do is melt the butter in a large microwave safe container, mix all the ingredients together in the same bowl. Form the dough into balls and refrigerate them until you are ready to bake them!

I use applesauce as a binder and a combination of baking soda and baking powder as the leavening agents.

I make sure to leave the dough to rest in the fridge. I have noticed that refrigerating the dough overnight or at least 3 hours helps the cookies bake up less crumbly.

Refrigerating the dough also helps the cookies not spread out while they bake, resulting in a super thick cookie.

On those times when I have wanted a more chewy cookie, I have baked these cookies a couple of minutes longer. The result is a tall eggless oatmeal chocolate chip cookie with a very slightly chewy exterior and soft interior.

Substitutions:

While I used Vegan Butter to keep these cookies plant-based, you can use regular butter if you are only trying to avoid eggs.

I used rice flour when making this batch of cookies. But, I have also made these cookies with all-purpose white flour on several occasions.

My daughter and I love these cookies as they are:

• So tasty,
• So thick,
• So soft,
• Gluten-free
• Vegan
• And, they have super sugary powers at slaying an impending afternoon slump!

Easy Eggless Oatmeal Chocolate Chip Cookies

5 from 5 votes

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 9

Author: Shashi

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Made with just twelve ingredients, these Easy Eggless Oatmeal Chocolate Chip Cookies are a delicious way to chase away that afternoon slump and sure to be a favorite eggless cookie recipe with you and your famiy.

Ingredients

• 6 tbsp butter I use Earth balance Vegan Sticks)
• 3 tbsp applesauce
• 1 1/2 tsps vanilla extract
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 cup rice flour all purpose flour can also be used
• 1 1/2 cups old fashioned oats
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 cup chocolate chips of your choice
• 1/4 tsp salt

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Instructions

• Place the butter in a microwave safe dish. Place the dish with the butter in it, in the microwave and microwave on high for 11-20 seconds until the butter is melted but not hot.
• Add the applesauce and vanilla and mix well with a spoon.
• Add in the brown sugar, white sugar, rice flour, oats, baking soda, baking powder, cinnamon, and salt and mix well with a. spoon. At thi point the dough should be quite thick.
• Gather up a handful of dough and roll it into a ball. Repeat with all the dough.
• Place the cookie balls in an air-tight container (or you can use the same container that you mixed the ingredients in) and refrigerate overnight or at least 3-4 hours.
• Preheat the oven to 375 degrees. Remove the eggless oatmeal chocolate chip cookie balls from the fridge. Gently flatten each very slightly. in my experience, these cookies do not spread out a lot when baked.
• Place the slightly flattened cookies on a silpat lined baking tray or a parchment lined one and bake for 12-13 minutes.
• Remove from the oven and cool completely on a cooling rack and enjoy.

Notes

This is a small batch recipe and we don’t often have leftovers. But, if you do, they can be stored for 4-5 days in an air-tight container in a cool place.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 265mg | Fiber: 3g | Sugar: 25g

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