Eggless Oatmeal Chocolate Chip Cookies

Oriana’s Thoughts On The Recipe

You know when you just need that perfect cookie—something soft, chewy, and filled with chocolatey goodness? These oatmeal chocolate chip cookies are exactly what you’re looking for. They’re such a comfort in every bite, with crisp edges and a perfectly chewy center that makes them so hard to resist. Plus, I love that they’re loaded with oats and chocolate chips, giving them a hearty yet sweet balance. They’re super easy to make with simple ingredients you probably already have on hand. Even better, they’re egg-free, which is great for anyone with allergies or intolerance or if you just don’t have eggs in the house! The molasses add a lovely depth of flavor, while the brown sugar keeps them extra soft. Honestly, I make these cookies way too often because they disappear so quickly! I also love that you can freeze them, making it easy to bake a batch whenever the craving strikes. They’re perfect for after-school snacks, dessert, or just when you need a little something sweet with your coffee. Trust me, you’ll be hooked after the first bite!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Easy to Make with Simple Ingredients: No complicated steps here! Just a handful of everyday ingredients, and you’re ready to bake. Egg-Free: No eggs are included in this recipe, making it perfect for those with egg allergies or those who just ran out of eggs. The molasses keeps them moist and gives them great flavor. Soft, Chewy, and Irresistible: These cookies have that perfect texture—soft and chewy, but not cakey. Every bite is just right! Crisp on the Outside, Chewy on the Inside: The edges crisp up beautifully while the center stays wonderfully chewy. It’s the best of both worlds! Loaded with Oats and Chocolate Chips!: These cookies are packed with oats for a heartier bite and, of course, lots of chocolate chips for that rich, sweet flavor in every bite. Freezer Friendly: You can freeze the dough or baked cookies, so you can always have some on hand for when a cookie craving hits!

All-Purpose Flour: Provides structure to the cookies. Note: You can substitute with gluten-free flour if needed. Read the details below. Baking Powder & Baking Soda: Both leaveners work together to help the cookies rise and spread just the right amount. Salt: Enhances the flavor and balances the sweetness. Butter adds richness and helps create that crisp outer edge. Note: For a dairy-free option, you can use plant-based butter. Read the details below. Granulated Sugar & Brown Sugar: Granulated sugar adds sweetness, while brown sugar keeps the cookies soft and chewy. Old-Fashioned Rolled Oats: These give the cookies a hearty texture and pair perfectly with the chocolate chips. Semisweet Chocolate Chips: You can use milk chocolate or dark chocolate chips, but semisweet gives the perfect balance of sweetness. Milk: Keeps the dough moist and helps bind everything together. Note: Use any type of milk—dairy or non-dairy. Unsulphured Molasses: This adds a deep, slightly caramelized flavor and helps keep the cookies soft. Note: I use and recommend unsulphured molasses. Blackstrap molasses will make the cookies bitter. If you don’t have any, simply leave it out. Do not replace it with anything else. Vanilla: Rounds out the flavors and adds warmth.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine flour, oats, baking powder, baking soda, and salt in a bowl. Set aside.

Step 2 – Cream Butter and Sugars

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 – 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and mix until distributed.

Step 3 – Add Dry Ingredients

Add dry ingredients and mix until incorporated. Add milk, molasses, and vanilla; mix until incorporated.

Step 5 – Scoop Out The Cookies

Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days. I recommend at least 30 minutes in the refrigerator, which helps prevent the cookies from overspreading.

Step 6 – Bake

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat. Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 8 -10 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Use Old-Fashioned Oats: Quick oats don’t provide the same hearty texture, so stick with old-fashioned rolled oats for the best result. Chilling The Dough: Chilling the dough is optional, but it creates a cookie that spreads out less, concentrates the flavor, and improves texture. If you are in a hurry, you can bake the cookies right away. They will spread a bit more, but they will be delicious. Mix It Up: If you like, swap out the chocolate chips for raisins, nuts, or even dried cranberries! For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough. Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.

Variations & Additions

Add Nuts: You can add 1/2 to 1 cup of chopped walnuts or pecans for a nice crunch. Mix in Some Coconut: For a tropical twist, add a handful of shredded coconut to the dough. Dried Fruit: Swap the chocolate chips for raisins or dried cranberries for a fruity version of this cookie.

Storing and Freezing Instructions

To Store: Keep the cookies in an airtight container at room temperature for up to 7 days. To Freeze: Place the cookie dough balls on a baking sheet and transfer them to a freezer bag for up to 3 months. Bake from frozen as instructed, adding a couple of minutes to the baking time. You can also freeze the baked cookies—just thaw before serving.

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