Soft Eggless Oatmeal Chocolate Chunk Cookies
Dec 16, 2020, Updated May 07, 2023
Eggless Oatmeal Chocolate Chunk Cookies- these soft cookies make the ultimate treat, dip them in milk and enjoy!
This post may contain affiliate links. Please read our disclosure policy.
Eggless Oatmeal Chocolate Chunk Cookies made with rolled oats, flour, butter and sugar!
These cookies are super soft and perfect to dunk in milk.
I wasn’t aware of soft cookies until I moved to the US. Growing up in India, we had biscuits (British influence) and they were always crispy.
So I never associated the term “soft” with cookies or biscuits as we called them back home.
After moving to the US, I realized that soft cookies are a thing and I absolutely fell in love with them. The soft chocolate chip cookies are my favorite and I also love the oatmeal cookies.
Over the last few years, I have made these cookies several times but they have always been made with eggs. But you guys love eggless desserts so I thought of baking an eggless version to share with you guys during the holiday season this year.
These oatmeal chocolate chunk cookies are super soft, chocolat-y and also eggless!
They are also super easy to make with some basic pantry ingredients. Let’s talk about these in detail.
Ingredients For The Cookies
Oats: since these are oatmeal cookies, of course the main ingredient is oats. I have used old fashioned rolled oats here.
These cannot be replaced with either instant oats (which are super fine and hence no texture) and neither steel cut oats. You need rolled oats for these.
Flour: all purpose flour is used in these cookies, if you want you can replace that with whole wheat.
Even though replacing the flour with whole wheat will make them a little dense.
Brown sugar: these cookies need brown sugar to make them super soft. Do not skip or replace brown sugar.
Brown sugar is hygroscopic which means it absorbs moisture from air and ensures that cookies stay soft. It is for this reason that this recipe uses a higher ratio of brown sugar to white sugar.
White sugar: granulated white sugar is the other sugar used in this recipe. If your granulated white sugar has large crystals you might need to grind it up a bit. The white sugar in US is pretty fine.
Butter: unsalted butter is what I have used here. The butter needs to be at room temperature before using in the recipe.
You can use salted butter also but unsalted is preferred. Butter cannot be replaced with oil here.
Cornstarch: it acts as a tenderizing agent as it inhibits some of the gluten-formation making the cookies softer. Since we are not using eggs here in these cookies, this makes an important ingredient.
Milk: it’s used to bring the dough together. You can use any milk you like- dairy on non-dairy. I used whole milk here.
Chocolate chunks: I have used dark chocolate chunks here. If you don’t have chunks, you can definitely use chocolate chips.
You can even use a combination of dark and semi-sweet chocolate chunks or chips.
Baking soda: it’s the leavening agent in these cookies. You cannot replace it with baking powder here, soda is what you need.
It helps in making the cookies soft and fluffy.
Talking about the texture of these cookies, these cookies are really soft. The brown sugar, cornstarch, baking soda and not baking them for too long helps in making these cookies soft.
If you prefer them not extra soft, consider adding 2-3 extra minutes to your baking time.
Since these cookies are super soft, don’t try to move them immediately after taking them out of the oven. Let them stay on the sheet for around 5 minutes and only then transfer onto a wire rack to cool completely.
Chilling the dough balls: I like to chill these cookie balls before baking them. These cookies spread in the oven and so to make sure that they don’t spread a lot, it’s best to chill them.
Chill them for 30 minutes at least. You can chill them up to 2-3 hours.
Baking time: these cookies were baked for 15 minutes at 350 F. Remember these are large cookies, each weighs around 70 to 80 grams. If you are making smaller cookies, you would need to reduce the baking time too accordingly.
Also, remember to leave enough space, at least 3-4 inches between each cookie dough ball while placing them on the tray to bake. These cookies spread in the oven, so it’s important to leave space else they will all clump up together.
These eggless oatmeal chocolate chunk cookies couldn’t be easier to make. It takes around 15 minutes of prep work to put the dough together and another 15 minutes to bake these (not counting the chilling time).
These are nut-free, egg-free and definitely make a great holiday cookie. Hope you guys try this one!
Method
1- Using the paddle attachment of your stand mixer (or using your hand mixer) beat the room temperature butter until smooth and creamy, for around 1 minutes on medium speed.
2- Add the brown sugar and the granulated white sugar.
3- Beat the sugar with butter until creamy, around 2 minutes on medium speed. Scrape the sides as needed.
4- Add in the vanilla and mix.
5- Now, add all the dry ingredients- flour, rolled oats, cornstarch, baking soda and cinnamon powder.
6- Mix until combined, mixture will look little dry at this point.
7- Add chocolate chunks and milk and mix.
8- The dough is now done, it will be sticky.
9- Line a baking sheet with parchment paper. Now take a ice cream scoop full of the dough and then place it on parchment paper. We are making large cookies here and an ice cream scoop works the best for measurement.
10- Scoop all cookie dough similarly, I got 9 large cookies here. Make sure there’s enough space (between 3-4 inches) between each dough ball. Now chill the dough balls for 30 minutes. Meanwhile pre-heat oven to 350 F degrees.
11- After 30 minutes, take the tray out of the refrigerator (you can can press some chocolate chunks on top at this point for presentation purpose) and bake at 350 F degrees for 15 minutes until edges are slightly set but center is still soft.
Take them out of the oven, the cookies will be extremely soft. Let the remain on the baking tray for 5 minutes.
12-Â Then after 5 minutes, carefully lift them using a wide spatula and transfer onto a wire rack to cool completely.
Enjoy these soft eggless oatmeal chocolate chunk cookies with milk or hot chocolate!
If you’ve tried this Eggless Oatmeal Chocolate Chunk Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Eggless Oatmeal Chocolate Chunk Cookies
Ingredients
- 1/2 cup unsalted butter 113 grams (1 stick), at room temperature
- 1/2 cup brown sugar 100 grams
- 1/4 cup granulated white sugar 50 grams
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour 98 grams
- 1.5 cups old fashioned rolled oats 150 grams
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 3/4 cup dark chocolate chunks 120 grams
- 3 tablespoons milk 45 ml
Instructions
- Using the paddle attachment of your stand mixer (or using your hand mixer) beat the room temperature butter until smooth and creamy, for around 1 minutes on medium speed.
- Add the brown sugar and the granulated white sugar.Beat the sugar with butter until creamy, around 2 minutes on medium speed. Scrape the sides as needed. Add in the vanilla and mix.
- Now, add all the dry ingredients- flour, rolled oats, cornstarch, baking soda and cinnamon powder.
- Mix until combined, mixture will look little dry at this point. Add chocolate chunks and milk and mix.
- The dough is now done, it will be sticky.
- Line a baking sheet with parchment paper. Now take a ice cream scoop full of the dough and then place it on parchment paper. We are making large cookies here and an ice cream scoop works the best for measurement.Scoop all cookie dough similarly, I got 9 large cookies here. Make sure there's enough space (between 3-4 inches) between each dough ball. Now chill the dough balls for 30 minutes. Meanwhile pre-heat oven to 350 F degrees.
- After 30 minutes, take the tray out of the refrigerator (you can can press some chocolate chunks on top at this point for presentation purpose) and bake at 350 F degrees for 15 minutes until edges are slightly set but center is still soft.Take them out of the oven, the cookies will be extremely soft. Let the remain on the baking tray for 5 minutes. Then after 5 minutes, carefully lift them using a wide spatula and transfer onto a wire rack to cool completely.
Notes
- Remember to chill the dough for 30 minutes to 2 hours. This will prevent excessive spreading of the cookies in the oven.
- These are super soft cookies, if you prefer them to be little more firm, bake for an extra 2 to 3 minutes.
- This recipe makes 9 large cookies, each weighing around 70-80 grams. If making smaller cookies, the baking time will have to be adjusted as well.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can we add walnuts in these cookies
yes