Eggless Oatmeal Chocolate Chip Cookies
Loaded with chocolate chips and just perfectly crispy!!! Simply yumm !
These cookies were perfectly baked and just right in size. With the weather being so hot in Mumbai, I am always worried about the outcome of my baked goods. I was planning on refrigerating the dough for 2 hours but something came up and it ended up in the refrigerator for 3.5 hours.
I was a little skeptical whether the cookie balls will spread out evenly while baking. But my fears were put to rest when the cookies flattened out beautifully and had a wonderful texture. The house was filled with the aroma of chocolate!!
Chia Seeds
I have used a chia egg and it blended wonderfully with the other ingredients. If you are using egg, then leave out chia seeds and water from the recipe.
Sugar
These cookies have a mix of light brown and white sugar. The granules of the sugar I use are a little big, so I prefer to grind the sugar a bit before using. Else it becomes difficult to beat it with butter.
Also, these recipe yields sweet cookies as my chocolate chips were also sweet. Go for semi sweet chocolate chips or reduce the amount of sugar in the recipe by say 1/4 -1/2 cup to get mildly sweet cookies.
Oats
I have used old fashioned rolled oats. Have never tried using instant oats for cookies.
So what are you thinking? Go ahead and make these lovely cookies and let me know how they turned out!
Eggless Oatmeal Chocolate Chip Cookies
Equipment
- OTG
Ingredients
- 1½ cups Rolled Oats 190 grams
- ¾ cup All Purpose Flour 100 grams
- 110 grams Unsalted Butter
- 95 grams Light Brown Sugar ½ cup
- 60 grams White Sugar ¼ cup
- ¾ – 1 cup Chocolate Chips
- 1 tbsp Vanilla Essence
- 1 tbsp Chia Seeds
- 3 tbsp Water
- ½ tsp Baking Soda
- 1 pinch Salt (Optional)
Instructions
- Add water to chia seeds and set aside for 5-10 minutes. (This is a replacement for 1 egg).
- In the bowl of your stand mixer / or in any large bowl beat butter (melted at room temperature) and the sugars on medium speed till it becomes creamy (4-5 minutes).
- Thereafter add the remaining ingredients (except chocolate chips) and beat on low speed for less than a minute – till all ingredients mix well. Thereafter add the chocolate chips and mix in.
- Scoop out dough using a cookie dough / ice cream scoop. In my case each cookie ball weighed approximately 50 grams.
- Roll the cookie ball with your palms and very slightly flatten the top. Place these on a tray/ plate, cover with plastic wrap and let stand in the refrigerator for a minimum of 2 hours.
- Preheat your oven at 350 degrees Fahrenheit (approximately 176 degrees Celsius). Place the cookie balls on a baking tray lined with parchment paper. Place them at least 2 inches apart. Bake for 12 -13 minutes. (Keep an eye on your cookies as each oven behaves differently).
- Once you take them out of the oven, wait for around 5 minutes, before you attempt to place your cookies on a wire rack. The cookies will be very soft to the touch. So let it set a bit.
- Cool and store in an airtight container.
Notes
- The sweetness will depend on how sweet your chocolate chips are. If you are using sweet ones, reduce the amount of sugar in the recipe by say 1/4 cup.
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
