Best Ever Oatmeal Cookies Recipe without Eggs

Soft, chewy and delicious, these oatmeal chocolate chip cookies without eggs are simple to make and yummy to eat.

The Story Behind the Eggless Cookie

A few months ago, I made these oatmeal cookies without eggs when we went on a family vacation to the mountains. We like to take a few days every winter to head up to the mountains for a few days of relaxing as a family. We try to stay in one of our condos with a full kitchen so that I can cook all our food at the house and save money on eating out. This year, we stayed in Estes Park, close to where my sister lives. It was really fun because we were able to spend some time with them too.

I took all the ingredients to make oatmeal chocolate chip cookies for a snack one of the days we were gone. The day I was making the cookies, my sister and her family were coming over to hang out. One of my nephews has a severe egg allergy so I knew I needed to make some of these oatmeal cookies without eggs so that he could enjoy them too.

I altered my regular oatmeal chocolate chip cookie recipe so that I used greek yogurt in place of the eggs and it turned out wonderfully. The cookies were better than I expected and even some of my family members said they were better than the cookies that had eggs in them.

Egg Substitutes

There are so many different things you can use in baking as a substitute for eggs.

• flax egg
• mashed banana
• greek yogurt
• applesauce
• buttermilk
• sweetened condensed milk
• cornstarch
• chia seeds
• vinegar and baking soda
• and many more

I didn’t have any of the options except for plain greek yogurt. Being my only option, that’s what I used.

Flour Options

On this particular day, I also wanted to make some of the cookies gluten free and I had forgotten to bring my gluten free flour with me. I decided to try and make my own oat flour by putting some oatmeal in the blended and blending it up as much as I could to make flour. The blender wasn’t the best but it worked out alright.

You can use whatever flour you like best. I’ve made these pre-blended gluten free flour, fresh ground whole wheat flour, all purpose flour and oat flour. Any way I make them, they turn out really well.

Mix the Dough

As with most cookie recipes, the first step is to cream the sugar and butter together. These cookies are best made with real butter. I’ve made them with margarine before and they turn into a flat crunchy cookie instead of a thicker, chewier texture.

Soften the butter and put it into a bowl with the brown sugar. Mix them together well with an electric hand mixer or in a stand mixer.

Next add in the greek yogurt and vanilla extract and mix some more.

Usually, a recipe tells you to mix the dry ingredients together in a separate bowl and then add it to the wet ingredients. I never do that and I’ve never had an issue. After mixing the wet ingredients, I put the dry ingredients on top and mix them in.

For these cookies, after you have the wet ingredients mixed together, add the flour, baking soda, salt and oatmeal (quick oats or old-fashioned oats both work) to the bowl. Stir or mix the wet ingredients and dry ingredients together. Then add the chocolate chips (semi-sweet, milk or dark chocolate chips all work) in and stir with a wooden spoon until they are evenly distributed.

Scoop the Dough

Preheat the oven to 325 degrees fahrenheit.

The next step is to put the cookie dough onto a cookie sheet. You can spray the cookie sheet with cooking oil or you can lay a sheet of parchment paper on it for quick cleanup.

Using a cookie scoop, scoop out the dough and place it on the baking sheet with a spacing of about 1/5 inches between cookies.

Put your cookies in the preheated oven and bake for about 10-12 minutes.

You don’t want to over cook these because soft and chewy texture will disappear. It’s better to undercook them just a bit to keep them soft.

Let Them Cool

When the cookies are done, let them sit on the pan to cool for 5 minutes and then transfer to a wire rack. I know it’s so hard to give them time to cool. But if you don’t let them cool enough, they will fall apart as you try to eat them. Store them in an airtight container on the counter.

These eggless chocolate chip oatmeal cookies are one of my family’s favorite treats. I hope your cookie lover enjoys them just as much as we do!

Also try:

• Oreo Brownie Bites made with cake mix