It was the night before my son’s day camp began and I had not been to the store in a week. I was looking over the list of things I was supposed to pack for him including a lunch and snacks. The previous week we had had 2 little boys in the house and they had eaten every snack in the place. Goldfish? Gone! Popcorners? An entire bag eaten in one afternoon at the pool. Raspberries? Devoured with pancakes. Graham crackers? Polished off. All I had left to offer my son’s lunch besides a turkey sandwich was some stale tortilla chips. I started to poke around the kitchen and think….it wasn’t too hot for a summer night, I could turn the oven on, we’ve got butter, sugar, flour…but dangit no eggs.
Know what? You don’t need eggs to have cookies. And if you or your baby are allergic to eggs this is great news. You just need the right technique to make the cookies come out right. The result is wonderfully crisp light cookies.
If you are a chocolate lover and crave sweet things, you will love these with chocolate chips. If you like a bit of sweet and savory flavors mixed together skip the chocolate and use lemon zest instead for a more subtle flavor.
- 1 cup unsalted butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 2 cups chocolate chips OR the zest of a large lemon
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use a Silpat
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Stir in lemon zest (if using). Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats. Add chocolate chips if using.
Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Because of the lack of egg to bind the dough together, these cookies will spread so be sure to give the 3 inches of space or else you will end up with one massive cookie on the sheet. Using the ball of your hand or the bottom of a glass, press to flatten down the cookie.
Bake for 8 to 10 minutes, cookies should be slightly browned. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container.