Eggless Oatmeal Chocolate Chip Cookies [nut free, vegan option]
Cookies that are chewy, chocolatey and brimming with oats- no eggs required. A wholesome sweet treat that can be enjoyed fresh out of the oven, or freeze the dough balls for a quick future snack.
Ingredients
- 1/2 cup salted butter room temperature or slightly melted*
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1/4 cup water room temperature
- 2 teaspoons vanilla extract
- 1¾ cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup semi sweet chocolate chips
- 3/4 cup organic rolled oats
Instructions
- Preheat oven to 350°F, prepare parchment lined baking sheet*
- Cream together the butter, brown sugar and granulated sugar.
- Slowly mix in the water, about a tablespoon at a time, while constantly stirring. It will take a couple minutes to come together. Stir in vanilla. Whip all wet ingredients together well until you can tell it is lighter.
- Add flour, salt, baking powder, baking soda to the top of the wet ingredients and slowly fold in to incorporate. Add chocolate chips, and oats. Mix until all ingredients are evenly distributed.
- Roll into balls with the tops slightly pressed down/flattened (make whatever size you prefer) and place on parchment lined pan evenly spaced apart.
- Bake at 350° for 10-12 minutes, depending on size of cookie, smaller using less time, larger using more. Remove from oven when they look slightly underdone and leave to finish cooking outside the oven for another 4-5 minutes. If you prefer a crispy crunchy cookie, allow to bake until fully golden brown.