Tag Archives: oatmeal

Eggless Oatmeal Chocolate Chip Cookies

oatmealchocochipIt 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.

Banana oatmeal power cookies

cooling

These cookies have the appearance of being healthy… they have nuts! And oatmeal! Despite the appearance of health, they still taste like a treat. I will often add chocolate chips to them to make them even more fun and my son likes them better that way. The coconut can be a deal-breaker for some, though. I tend to add it in to half the cookies after the dough has been spooned onto the cookie sheet in order to please both the coconut loving and the anti-coconut factions in my house.

Here we have a double batch of dough. I recommend baking half the dough and putting the rest in the freezer for later. To do so, roll out a piece of plastic wrap. Using a spatula, spoon the leftover dough from the mixing bowl onto the plastic and work it into a long, log-like shape. Wrap it in more plastic and put it in the freezer. A few days or weeks later when you are ready to bake the frozen part, you can slice it with a sharp knife  to make neat medallions.stack2

Ingredients:

  • 2 cup all-purpose flour
  • 1 cup flaked coconut
  • 1 cup rolled oats
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 1/2 cup firmly packed light brown sugar
  • 12 Tbs. (1 ½  stick) unsalted butter, at room temperature
  • 1 very ripe banana, mashed
  • 2 eggs, at room temperature
  • 1  cup chopped dried apricots or golden raisins
  • 1  cup chopped walnuts
  • 1 cup chocolate chips (optional)


Directions:

Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.

In a bowl, stir together the dry ingredients: flour, coconut, oats, baking soda, salt and cinnamon. In a mixer, cream the brown sugar and butter until fluffy. Add the banana and eggs and beat until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts and chocolate chips.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

gootray Adapted from Williams-Sonoma Outdoors Series