Eggless Oatmeal Chocolate Chip Cookies
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These Eggless Oatmeal Chocolate Chip Cookies are so easy and quick to make with simple ingredients. In fact, these are so good and you will be surprised with their crisp, crunchy, and chewy texture.
Looking for an insanely good oatmeal cookie recipe without eggs? These Eggless Oatmeal Chocolate Chip Cookies have been my new favorite. These are so good that I made the second batch the next day after writing this post. You should give it a try and maybe this will become your favorite too!
I also love the fact that you can easily make this with simple ingredients at home. You know those recipes that use egg substitutes, such as flax seeds, applesauce, or aquafaba. Fortunately, you will not need those weird ingredients for making these cookies. You can watch the video below the recipe to guide you on how easy and quick these cookies are.
The Story Behind These Cookies
Surprisingly, I already have this recipe for more than 10 years and just realized I never put it here. I got this recipe from my sister’s meditation teacher when I was still in junior high school. It all happened when my sister persuaded me to accompany her in a meditation class she had been having lately. The funny part is that I don’t remember much about the meditating part, but I remember liking their cookies so much.
It has been so long but this memory is still vivid in my mind because their cookies are insanely delicious. I had to ask my sister’s teacher several times to get her secret recipe. Now, I am sharing this incredible recipe so you can also taste how good they are.
The teacher is a lacto-vegetarian. It means she does not eat eggs but does eat dairy products. I was skeptical at first about eggless cookies, but this recipe never fails me.
Egg vs Eggless Oatmeal Cookies
If you follow my blog, I have posted an oatmeal cookie recipe with eggs before called Soft and Chewy Oatmeal Cranberry Cookies. Surprisingly, this eggless recipe is pretty similar to that recipe. The differences are these eggless oatmeal cookies use half of the flour and substitute the eggs with a little bit of vegetable oil and milk.
These eggless cookies are still crispy on the outside and chewy on the inside, but they are pretty dense compared to the oatmeal cookies with eggs. Vegetable oil and milk here play an important part to substitute the liquid need from eggs. Adding just a little bit of oil into the batter makes the cookies moist. Then, a little milk is needed to make the batter less stiff and activate the baking soda. Because of the lack of liquid, the eggless version uses half of the flour. Thus, these cookies will spread and become flat during baking.
I personally love these eggless oatmeal cookies more because they are crisper than the ones with eggs. But if you love softer cookies, I think you should go to the Soft and Chewy Oatmeal Cranberry Cookies recipe. It all depends on your personal difference.
Choosing the Oats
There is quite a selection when it comes to choosing oats from rolled oats, quick-cooking oats, and instant oats.
- Rolled oats are less processed than quick oats, thus retaining more nutrients. When you make oatmeal cookies with rolled oat, the whole oats are clearly visible in the cookies and the cookies’ texture is slightly chewy.
- Quick-cooking oats are rolled oats that have been broken down into smaller pieces and enables them to cook more quickly. They have a slightly finer texture and cookies that are made with this type of oats tend to look prettier because they give a baked good a very uniform texture. I
- Instant oats are much finer than quick-cooking oats and it simply needs hot water added. They tend to absorb more moisture and can alter the texture of the cookies.
Rolled oats and quick-cooking oats are great for oatmeal cookies. A lot of recipes will call for rolled oats for a chewier texture. You can also use quick-cooking oats for cookies for more uniform and softer cookies. Honestly, no matter which oat you choose, the cookies are going to taste incredible. It is just a texture preference.
Optional Mix-Ins
If you want to jazz up your oatmeal cookies, you can substitute the chocolate chips with the same amount of the following ingredients:
- Chocolate chips
- Chocolate chunks
- Seeds
- Chopped nuts
- Coconut flakes
- Dried fruits, such as raisins or dried cranberries
More Eggless Cookies Recipes
Looking for cookie recipes without using eggs?
- Pistachio Snowball Cookies
- Zebra-Striped Shortbread Cookies
- Matcha Shortbread Cookies
- Earl Grey Butter Cookies
- Zebra-Striped Matcha Shortbread Cookies
Ingredients
- 1/2 cup (113 gr) unsalted butter
- 1/4 cup (50 gr) granulated sugar
- 1/2 cup (100 gr) light brown sugar
- 1/2 tsp vanilla extract
- 1 tbsp vegetable oil
- 1 tbsp milk
- 1/2 cup (65 gr) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups (140 gr) rolled oats
- 1/2 cup (80 gr) chocolate chips
Instructions
- Preheat oven to 350F/180°C. Prepare 2 baking sheets and line them with parchment papers.
- In a medium bowl, mix all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- With a hand mixer or stand mixer with a paddle attachment, cream butter, granulated sugar, and brown sugar until incorporated. Add vanilla extract, vegetable oil, and milk into the mixture and beat until well combined.
- Add the dry ingredients into the wet ingredients. Mix on low speed until the dough is just combined.
- With a spatula, stir in the oats and third-quarter chocolate chips until well combined.
- With a 1.6-inch/4 cm ice cream scoop (about 1.5 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart. Place remaining chocolate chips on top of each cookie to decorate.
- Bake for 10-12 minutes or until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy and that is okay they will continue to set as they cool.
- Allow cookies to cool on baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
My daughter had an egg allergy so this is just the recipe I needed. We all enjoy these cookies! I made no substitutions. They spread out to be a thin, crunch on the edge and chewy in the middle cookie! Thank you!