Egg Free Oatmeal Chocolate Chip Cookies
Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for Dark Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I often like to use cookie crumbles, so I wanted to share my favorite recipe for Egg Free Oatmeal Chocolate Chip Cookies. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe!
This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.
Ingredients for Egg Free Oatmeal Chocolate Chip Cookies
Here’s everything you’ll need to make a mouthwatering batch of Egg Free Oatmeal Chocolate Chip Cookies:
- Organic Valley salted butter softened
- Brown sugar
- Powdered sugar
- Spice House pure vanilla extract
- All purpose flour
- Celtic sea salt
- Boiling water
- Baking soda
- Old fashioned rolled oats
- Dark chocolate chips
How to Make Egg Free Chocolate Chip Cookies
Place the butter, both sugars, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until the mixture is light and fluffy. Then turn the mixer to low and gradually add the flour and salt.
In a small bowl dissolve the hot water and baking soda and add it to the mixing bowl. When all the ingredients are combined, remove the bowl from the stand and gently fold in the chocolate chips.
Chill the dough for 30 minutes to reduce spread when baking. When the time is almost up, preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats. Roll the cookie dough into balls about 1-1½ inches in diameter and place them on the baking sheets.
Bake for 10-12 minutes or until the cookies are turning slightly golden brown. Let them rest on the baking sheet for five minutes before transferring them to a cooling rack. They can be stored at room temperature for a few days or in the freezer for a few months.
I hope you enjoy these Egg Free Oatmeal Chocolate Chip Cookies! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
More Recipes
- OATMEAL CHOCOLATE CHIP ZUCCHINI COOKIES
- OATMEAL CHOCOLATE CHIP CAKE
- UNFORGETTABLE CHOCOLATE CHUNK COOKIES
- CHEWY CHOCOLATE GINGER COOKIES
Egg Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Organic Valley salted butter softened
- ¾ cup packed brown sugar
- ¼ cup powdered sugar
- 1 tsp Spice House pure vanilla extract
- 1½ cups all purpose flour
- ½ tsp Celtic sea salt
- ¼ cup boiling water
- 1 tsp baking soda
- 2 cups old fashioned rolled oats
- 1½ cups dark chocolate chips
Instructions
- Place the butter, both sugars, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until the mixture is light and fluffy.
- Turn the mixer to low and gradually add the flour and salt.
- In a small bowl dissolve the hot water and baking soda. Add this to the mixing bowl.
- When all the ingredients are combined, remove the bowl from the stand and gently fold in the chocolate chips.
- Chill the dough for 30 minutes to reduce spread when baking.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats.
- Roll the cookie dough into balls about 1-1½ inches in diameter and place them on the baking sheets.
- Bake for 10-12 minutes or until the cookies are turning slightly golden brown. Let them rest on the baking sheet for five minutes before transferring them to a cooling rack. Enjoy!
These look so good! I love having a chewy texture as well, so yay!
Thank you so much! I hope you enjoy them if you make a batch!
I’ll try to make them over the summer.
-Author S
I’d love to hear how they turn out if you do!
I’ll be sure to let you know! Keep the recipes coming!
-Author S
These cookies look pretty wonderful!!!
Thank you so much! I’d love to hear how then turn out if you give the recipe a try!
looks yummy… I’ve done mine too… check it out https://hobbytube.wordpress.com/ thx
Will do! Thanks for stopping by!
Great ideas to keep them from spreading. I’ll try both. What does dissolving the baking soda in boilding water do, though? That’s a new one on me.
I’d love to hear how those methods work for you! As an update, I tried these cookies by still chilling them, but using all granulated sugar and they still spread, so I think the powdered sugar was the biggest factor.
The baking soda and water acts as an egg-replacer.
Really? I read through the recipe quickly and hadn’t noticed the absence of eggs.
Yep! Usually I use aquafaba or flax instead of eggs (https://rachelalexandrasroots.com/2018/01/08/egg-substitutes/), so this was a new one. I’m not totally sure on what the equivalence is to the quantity of eggs though.