Egg Free Oatmeal Chocolate Chip Cookies

Egg Free Oatmeal Chocolate Chip Cookies

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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.

Oatmeal Chocolate Chunk Cookies

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:

Oatmeal Chocolate Chunk Cookies

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!

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Oatmeal Chocolate Chunk Cookies
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Egg Free Oatmeal Chocolate Chip Cookies

These egg free cookies are soft, chewy, buttery, and full of dark chocolate chips. The oatmeal gives them heartiness and dimensions for a delicious, nostalgic dessert.
Prep Time25 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time1 hour 7 minutes
Rachel Alexandra

Ingredients

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!

Notes

The dough can chill in the refrigerator for up to a few days.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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