Easy eggless oatmeal chocolate chip cookies
This is the perfect vegan oatmeal chocolate chip cookies recipe. Look no further. These cookies are easy, both chewy and crunchy and delicious, even though they don’t contain any eggs or dairy. Share these with a friend!
Ingredients and directions
The best part of this recipe are the simple and easy to find ingredients:
- All purpose flour
- Rolled oats
- Vegan butter
- Dairy free chocolate chips
- Brown and white sugar
- Pinch of cinnamon
- Baking powder
- Soy milk
Like many other cookie recipes, the directions are the same:
Mix the wet ingredients together into a bowl. In a separate bowl, mix together the dry ingredients.
Then combine the dry ingredients to the wet ingredients. Let sit for a few minutes, and then bake!
How simple was that?
These cookies are
- Both chewy and crunchy
- Egg and dairy free
What vegan butter should I use?
My favorite is Earth Balance, but use whatever you can find at your local grocery store. If you can’t find a vegan butter, use a margarine. Just check the ingredients. Most margarines are accidentally vegan.
On a side note, I find vegan butters vary in the amount of moisture they contain. So, wait until the end to add the soy milk.
You will have to adjust the amount of soy milk you add to the batter. If the batter seems too dry, add the recommended amount.
If it’s too wet, you may not need any soy milk at all, or you can cut the amount in half. Add one tablespoon at a time
How do I make the cookies chewy?
The secret to getting chewy cookies is to under bake the cookies and let them finish baking on the pan.
Bake your cookies until they start to spread a little and the outsides turn slightly golden brown. This should be around 10-12 minutes, depending on your oven.
Then take them out of the oven, and let them finish baking on the baking sheet for another five or so minutes.
They will look like they’re under baked, but they will turn out perfect.
How do I make the cookies crispy?
If you want your cookies to be crispy, make sure to bake them longer. Watch them, and then take them out when they start to turn golden brown.
Depending on your oven, this should be around 12-15 minutes or longer.
Let them sit on the baking sheet for an additional 5 minutes, then set them on a cooling rack.
How to bake cookies without eggs
There are many vegan egg alternatives to use while baking. In this recipe, we’re using soy milk. When it combines with the gluten in the flour it creates a great binding agent. The baking powder is how we get lift in the cookies without using eggs.
These cookies will last about a week in an air tight container. You can also keep them in the fridge for about two weeks, or even freeze them, which I’ll talk more about in a minute.
Can I freeze the cookie dough?
Yes! Cookie dough freezes really well. Cookies taste amazing when the dough has been frozen, thawed then baked.
I don’t know what it is, but it changes the flavor of the cookies in a good way.
Can I freeze the cookies?
Yes! Sometimes, I will make a big batch of cookies, and then not want to eat them all in one week, so I freeze them. Just let them thaw out and enjoy with some tea, soy milk or coffee.
You can even keep the cookies in the fridge.
Can these be made gluten free?
I haven’t tried a gluten free version of this yet, but you can easily make these gluten free by using gluten free flour.
Almond flour would be really good in this. You will need some sort of binding agent, since there isn’t any gluten to hold these cookies together.
You can either use a flax egg by combining one tablespoon of ground flax with three tablespoons of water. Then let it sit for five minutes and add it to your wet ingredients.
You can also use aquafaba, which is the water from a can of chickpeas. Get three tablespoons of aquafaba, then whip it with an electric mixer for five minutes to activate the binding agents in it. Then add it to your wet ingredients.
More recipes you’ll like
- Best vegan chocolate chip cookies
- Chickpea chocolate chip cookies
- Five ingredient vegan granola bites
- Vegan date energy balls
Vegan oatmeal chocolate chip cookies
- ¾ cup vegan butter (like Earth Balance)
- ¼ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 1 cup all purpose flour
- 1 and ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 cup dairy free chocolate chips
- 3 tablespoons soy milk (add one tablespoon at a time, until your dough is damp.)
- In a large mixing bowl add your vegan butter and white and brown sugar. Whip them together with an electric mixer until nice and smooth.
- Stir in the vanilla, and set aside
- In another bowl, add together the flour, rolled oats, salt, baking powder, chocolate chips and cinnamon (optional).
- Add the dry ingredients to the wet. Then add one tablespoon of soy milk at a time, until your dough is nice and damp. Add no more than 3 tablespoons total.
- Pre-heat your oven to 350 degrees. Cover the dough and set in the fridge while your oven pre-heats. This gives the dough some time to rest.
- Oil a baking sheet, or add parchment paper. Scoop out your cookie dough balls. I like to make them about 1-2 tablespoons in size.
- Once the oven is heated up, bake for 11-15 minutes, or until the outer edges start to get slightly golden brown. Take the cookies out of the oven and let them finish baking on the baking sheet for another five minutes, then move them to a cooling rack.
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