Oatmeal Chocolate Chip Cookies (No Eggs)

  • Prep Time: 10 mins
  • Total Time: 46 mins
  • Yield: 36cookies
  • Ingredients

  • 1cup butter or 1cupmargarine
  • 3/4 cupbrown sugar, packed
  • 1/4 cupwhite sugar
  • 1teaspoonvanilla extract
  • 1 1/2 cupsall-purpose flour
  • 1/2 teaspoonsalt
  • 1teaspoonbaking soda
  • 1/4 cupboiling water
  • 2cupsquick-cooking oats
  • 1/2 cupraisins(optional)
  • 1 1/2 cupssemi-sweet chocolate chips
  • Directions

  • Beat butter or margarine, sugars and vanilla until light and fluffy.
  • Addflourand salt, mix well.
  • Dissolve baking soda in boiling water and add to mixture.Stir in rolled oats, raisins and chocolate chips.
  • Drop by teaspoonful ontoungreased cookie sheet. Bake at 350 degrees F(175 degrees C) for 10-12minutes.
  • Don’t over cook.
  • (There are no eggs inthis recipe, I didn’t forget to type it down). Makes 3 dozen
  • Reviews

  • “I love this recipe! I haven’t even eaten them yet but they are cooking right now and I am excited. My girlfriend and I are madly in love and this just made it even more special. Because of this recipe we are going to be so happy and we are going to get married and everything is going to be great!”

  • “Wonderful recipe!! I didn’t change a thing! My husband is allergic to eggs, so this is perfect. I can finally make him is favorite cookies without worrying about the egg content.
    This recipe offers so many opportunities. I am going totry them with with different ingredients such as dried blueberries, raisins , and even gumdrops!”

  • “Wow! We picked up all the ingredients for cookies but forgot the eggs. Found this recipe online. It IS a winner!! I cooked these for 10 min and added 2 more b/c our cookie sheet is the ventilated kind that prevents burning so we always add 2 or so minutes to cookie recipes.I did let them cool right on the sheet for 6 min to prevent them from falling apart.Some of the larger ones had to cool on wire rack for an addtl 5 minutes.They were crispy on the edges and soft in the middle. Perfect!! Thanks!”

  • “No eggs in the house but kids wanted cookies! This recipe was great and you couldn’t tell there was no eggs! They all loved it! Thanks for sharing.”

  • “Wow! Great cookie especially when you don’t have any eggs in the house.Followed recipe as written, except I added some chopped nuts.Thanks for sharing.”

  • “I wanted to bake some cookies but I didn’t have eggs or very much butter. I used about 1/4 cup butter and about 1 cup of apple sauce. I eliminated the white sugar completely and only added 1/2 cup of brown sugar because the apple sauce was already kind of sweet. I also added about 1/2 tsp cinnamon and about 1/2 cup extra oats and I used whole wheat flour instead of all purpose. I didn’t have raisins so I added dried cranberries instead and eliminated the chocolate chips. They ended up being pretty cakey cookies which is how I like them andwith all the substitutions they are pretty healthy. Ill definitely make them again.”

  • “hello i made these tonight after dinner and my cookies got burned on the bottom, i should have put them on for shorter time. i put them on the time u posted, but i was using my oven before while baking chicken. anyways i had added the rest of the cookie mix into a rectangle dish and thought i would cut it into square shape or bar like. and i had put coconut oil on the bottom of the rectangle dish and those came out absolutely great 🙂 i followed your recipe all the way! very very good yum. my boyfriend said at first it needed improvement, then the more he ate he said its edible hahaha i told him its good to try new things and anyways i asked him what would he rate it and he gave it a 3 stars. thanks for sharing the recipe 🙂 God bless

  • “Perfect. I usually substitute old-fashioned oats for the quick-cooking, and use a half cup of whole wheat flour, and have had no disappointments. I’ve also cut choc. chips to 1 cup and they are still extremely chocolatey (and yummy) cookies!!”

  • “These cookies are delish!! so simple and easy to make this is a new go to recipe 🙂 you will not be disappointed ! Enjoy! it says it makes 36 i made 35 so there ya go very accurate!”

  • “These cookies were pretty good. I was dying for some oatmeal cookies and didn’t have any eggs. Then I came across this master piece. My 6yr old even loved them. This one is a winner! Next time, I will definitely add the chocolate chips and raisins.”

  • “Cookies were a lot flatter than I would like but the flavor was fantastic. Did well for giving my sweet tooth its fix despite being out of eggs and I plan on making this recipe again…try to make them not so flat.”

  • “These are amazing. I called mom today and asked if I could make cookies with no eggs. She replied back your grandma says no. So my two sons and husband disappointed they where getting no cookies turned me to the web. They love these cookies more then my normal recipes. I did add a couple things only because I was a bit short of brown sugar so I replaced about a quarter cup powdered sugar and a couple squirts of maple syrup. They are Delicious!Thank you again as it is a cold snowy day and I did not want to go back to the store.You made one happy family!”

  • “This recipe really saved me when I got everything ready to make cookies only to find I had used all my eggs for brunch.But there are a couple of things I’d pay close attention to.First, make sure you start with softened butter (set some out earlier in the day) and beat it with a mixer before you put in your sugars.The other tip I have is to freeze the dough.Otherwise, you may have a problem with spreading out (especially if you don’t use a lot of dough in each cookie).I used part of the dough and had that problem.Then I froze the rest after rolling it up in wax paper.I rolled it into a tube about the size of a silver dollar (or a tube of cookie dough – imagine that!) wrapped it in wax paper.Once frozen, I sliced off cookies somewhere between 3/4 and 1 inch thick.This will probably make fewer, larger cookies than the normal recipe yield.I would also be careful on the time, keeping on the low side of 10 minutes.When I tried it this way, they came out much better.I also omitted the raisins and added a little cinnamon.Seems like there’s a lot of variations you could do on this recipe.Thanks for posting it.”

  • “Great simple recipe! I dressed it up a bit and made a few minor substitutions and swapped the enriched white flour for organic whole wheat flour, the chocolate chips for white chocolate chips, added 1cup of whole cashews and lastly about 2 teaspoons of cinnimon because i was out of vanilla extract and wow–they are AMAZING! I’d never even know that thereweren’t eggs in them!”

  • “If you are still on this site, thanks for posting this! They turned out amazing! Even though I forgot to dissolve the baking soda in water before I added it oops.They are crispy on the edges and chewy in the middle. They have GREAT flavor. I used less butter because I didn’t have that much. I didn’t have chocolate chips or raisins but I will definitely try this again with that added.I let them sit on the cookie sheet a minute and that kept them from coming apart.I am totally broke and out of a lot of stuff. This was perfect :)”

  • “I made these today.Doubling the recipe I made a few changes.Instead of butter I used shortening I reduced the shortening to 1 1/2 c. instead of 2 cups. Then instead of raisins, I used dried cranberries.These will be a go to favorite … I was really pleased…”

  • “I wanted to make cookies for my family but like many here, I was out of eggs so I thought I would give this recipe a try.I made the recipe exactly as written.I compared this recipe to the recipe on the oatmeal box and noticed the oatmeal box recipe uses only a 1/2 cup of butter.Next time I might try that just to lower the fat a bit.I would not skip the salt in this recipe because it needs it as a counterpoint to the sweetness.To keep the cookies from spreading too much I refrigerated the dough before using it.It also helps to make sure the cookie sheets are cool before putting the next batch on them.When I first tried to pick up a cookie, it fell apart.I left the rest of the cookies on the sheets until they were totally cool and then they didn’t fall apart.After I posted a link to this recipe on my facebook page, a friend commented that one may substitute 2 tablespoons of real mayonnaise for each needed egg.It is not a good substitution for those with allergies but might work if you are just out of eggs.I haven’t tried it yet, though.Thank you, Tonkcats, for sharing your recipe.I am updating my review after my husband and sons tried the cookies to say that they loved them.”

  • “This is my first review.I felt these ‘no egg’ chewy oatmeal chocolate chip cookies deserved it:)and so did the poster Tonkcats.I followed the recipe as much as I could with what I had on hand and of course I didn’t have eggs which is why I was lucky enough to find this recipe!!I used 3/4 cups butter (trying to watch the fat intake) and only had a bittersweet 71% coco chocolate bar on hand (I suggest trying that instead of regular chips sometime)…I make my own vanilla so I added a BIG splash of it (it’s not as potent as store bought).No raisins either.These babies were fluffy and chewy and oh so satisfying.Hubby and I couldn’t wait so we had them fresh out of the oven!I can only imagine how delish they will be tomorrow.Thanks you for a great post!This is a keeper and a healthier alternative to regular cookies in my opinion.”

  • “Me and my husband were desperate for a cookie fix but didn’t have any eggs so I quickly made these and they turned out great! Will definately make them again.”

  • “My children were wanting some cookies last night but I had no eggs. I wasn’t sure if you could even make cookies without eggs but decided to google it. I found this recipe and decided to try it since I had everything on hand.
    I have to tell you that these are delicious! None of us thought they were too sweet (although I used just a smidge less white sugar and we make our own brown sugar-google it, it’s easy) and I enjoyed the buttery taste.
    They were more on the flat side but that didn’t affect the taste at all!!
    I cooked them for 9 minutes and let them cool for about 5 and then removed them to a wire rack.
    Thank you so much for this recipe!! I might just make this our stand-by cookie recipe from now on!”