Chocolate flour cookies with no eggs and the addition of oatmeal, flour, butter and sugar!
These cookies are super soft and perfect for dipping in milk.
I didn’t know about soft biscuits before I moved to the States. In India we had biscuits (British influence) and they were always crunchy.
So I never associated the term sweet with cookies or cakes as we used to call them at home.
After moving to the United States, I discovered that soft cookies were one thing, and I absolutely fell in love with them. Soft chocolate chip cookies are my favorite, and I also love oatmeal cookies.
I have made these cookies several times over the years, but they have always been made with eggs. But you all love nut-free desserts, so I thought I’d make a nut-free version to share with you this holiday season.
These oatmeal and chocolate chip cookies are super soft, chocolatey and egg free!
They are also very easy to prepare with a few basic ingredients from the pantry. Let’s talk about it in detail.
Oats: Since these are oatmeal cookies, the main ingredient is obviously oats. I used an old fashioned oatmeal roll here.
They cannot be substituted for instant oats (which are very fine and therefore lack texture) or steel cut oats. That’s what you need oatmeal for.
Flour: Universal flour is used for these cookies, which you can substitute with whole wheat flour if you wish.
However, if you replace the flour with whole wheat flour, they will be slightly thicker.
Brown sugar: These cookies need brown sugar to be super soft. Do not omit or substitute brown sugar.
Brown sugar is hygroscopic, which means it absorbs moisture from the air and makes the cookies soft. Therefore, this recipe uses a higher ratio of brown sugar to white sugar.
White sugar: The white granulated sugar is the other sugar used in this recipe. If your granulated white sugar has large crystals, you may need to crush it a bit. White sugar is pretty good in the United States.
Butter: I used unsalted butter here. The oil should be at room temperature before using it in the recipe.
You can also use salted butter, but unsalted butter is preferred. Oil cannot be changed here.
Corn starch: It acts as an exfoliant because it inhibits some of the gluten, making the cookies softer. Since we don’t use eggs in these cookies, they are an important ingredient.
Milk: It is used to collect the dough. You can use the milk you want – the milk on the dairy products. I used whole milk here.
Chocolate chips: I used dark chocolate chips here. If you don’t have any pieces, you can certainly use chocolate chips.
You can even use a combination of dark and semi-sweet chocolate chips or pieces.
Baking soda: That’s the leavening agent in these cookies. You can’t replace it with baking powder, you need baking powder.
Helps to make the cookies soft and fluffy.
Speaking of the texture of these cookies, these cookies are very soft. Brown sugar, cornstarch, baking powder and a short baking time help soften these cookies.
If you don’t want them to be too soft, you can increase the cooking time by 2 to 3 minutes.
Since these cookies are super soft, try not to move them right after you take them out of the oven. Leave them on the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Chill the balls of dough: I like to put these cookie balls in the fridge before I bake them. These cookies go in the oven. To prevent them from spreading too much, it’s best to put them in the fridge.
Place them in the refrigerator for at least 30 minutes. You can put them in the refrigerator for 2 to 3 hours.
Cooking time: These cookies were baked at 350 F for 15 minutes. Keep in mind that these are large cookies, weighing about 70-80 grams each. If you are making smaller cookies, reduce the baking time accordingly.
Also, make sure there is enough space between each ball of cookie dough, at least 3-4 inches, when placing on the baking sheet. These cookies are spread out in the oven, so it’s important to leave room so they don’t all stick together.
These chocolate chip cookies without eggs or oatmeal couldn’t be easier to make. It takes about 15 minutes to prepare the dough for baking, and another 15 minutes to bake it (not counting the cooling time).
They are nut free, egg free and undoubtedly make an excellent Christmas cookie. I hope you’ll give it a try!
1- Using the paddle of a stand mixer (or hand mixer), beat the hot butter on medium speed for about 1 minute until smooth and creamy.
2. Add the brown sugar and the white granulated sugar.
3. Beat the sugar with the butter until creamy, about 2 minutes on medium speed. Clean the sides if necessary.
4- Add the vanilla and mix.
5- Now add all the dry ingredients – flour, oat flakes, corn starch, baking powder and cinnamon powder.
6- Stir until everything is combined. The mixture seems a little dry at this stage.
7- Add the chocolate chips and milk and stir.
8… The dough is ready, it will be sticky.
9- Place the baking dish on parchment paper. Now take an ice cream scoop full of dough and place it on baking paper. We make good cookies here, and the ice cream scoop is best for measuring.
10 Copy all the cookie dough the same way, I have 9 large cookies here. Make sure there is enough space between each test ball (3 to 4 inches). Now place the dough balls in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
11- After 30 minutes, remove the tray from the fridge (at this point you can press chocolate chips on it for presentation) and bake in the oven at 350 degrees F for 15 minutes, until the edges are slightly set but the center remains soft.
Take them out of the oven, the cookies will be very soft. Leave on the baking sheet for 5 minutes.
12- Then after 5 minutes, gently lift them with a large spatula and transfer them to a rack to cool completely.
Enjoy these oatmeal cookies, eggless, with milk or hot chocolate!
If you’ve tried this recipe for egg-free chocolate chip cookies, don’t forget to rate it! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!
Chocolate chip cookies without eggs
Chocolate cookies without eggs or oatmeal – these soft cookies are the ultimate treat, dip them in milk and enjoy!
Cooking time 15 minutes
Cooking time 15 minutes
Cooling time 30 minutes
Sessions of 9 large cookies
Calories 337 kcal
- 1/2 cup unsalted butter 113 g (1 stick), at room temperature
- 1/2 cup brown sugar 100g
- 1/4 cup white granulated sugar 50g.
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour 98 gr.
- 1.5 cups with 150 g old fashioned oatmeal.
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon powder
- 3/4 cup dark chocolate 120g.
- 3 tablespoons milk 45 ml
- Using the paddle of a stand mixer (or stand mixer), beat the room temperature oil on medium speed for about 1 minute until smooth and creamy.
- Add brown sugar and white granulated sugar. Beat the sugar with the butter for about 2 minutes on medium speed until creamy. Clean the sides if necessary. Add the vanilla and mix.
- Now add all the dry ingredients – flour, oatmeal, cornstarch, baking powder and cinnamon powder.
- Stir until combined. The mixture seems a little dry at this stage. Add the chocolate chips and milk and mix.
- Now that the dough is ready, it becomes sticky.
- Baking line with parchment paper. Now take an ice cream scoop full of dough and place it on baking paper. We make big cookies here and an ice cream scoop is the best way to measure them. Make sure there is enough space between each test ball (3 to 4 inches). Now place the dough balls in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- After 30 minutes, remove the tray from the refrigerator (at this point you can press chocolate chips onto the top for presentation) and bake in the oven at 350 degrees Fahrenheit for 15 minutes, until the edges are slightly set but the center is still soft. Take them out of the oven, the cookies will be very soft. Leave on the baking sheet for 5 minutes. Then after 5 minutes, gently lift them with a large spatula and place them on a rack to cool completely.
- Remember to refrigerate the dough for 30 minutes to 2 hours. This will prevent the cookies from spreading too much in the oven.
- They’re super sweet cookies. If you prefer them a little firmer, cook them for another 2 to 3 minutes.
- This recipe makes 9 large cookies, each weighing about 70-80 grams. If you are making small cookies, you should also adjust the baking time.
Calories: 337 kcalCarbohydrates: 43gProtein: 4gFat: 17gSaturated fat: 10gCholesterol: 28mgSodium: 71mgFibre: 164mgFibre: 3gSugar: 23gVitamin A : 322IUCalcium: 37mg iron: 2mg
Cooks egg-free chocolate chip cookies and oatmeal.
oatmeal chocolate chip cookies, healthy oatmeal chocolate chip cookies, vegan chocolate chip cookies, vegan oatmeal cookies, vegan oatmeal chocolate chip cookies with banana, vegan oatmeal chocolate chip cookies minimalist baker, vegan oatmeal chocolate chip cookies with applesauce, vegan oatmeal peanut butter chocolate chip cookies