Whether you have food allergy concerns, or just forgot to buy eggs, these rich and chewy Eggless Oat Flour Chocolate Chip Cookies are perfect for satisfying your sweet tooth.
I’ve been promising a friend of mine that I’d bake her something and mail it to her (she lives several states away).
She needs to avoid eggs and gluten, so I went on the hunt for suitable egg substitutes and purchased some gluten-free oat flour.
Considering my chocolate chip cookie recipe is pretty resilient, I decided to start there (plus, who doesn’t like a chocolate chip cookie?).
When I finished my “research and development” rounds of baking, my husband (and self-proclaimed cookie monster) couldn’t tell they were any different than the chocolate chip cookies I usually make.
Key Ingredients
Flour – This recipe calls for gluten free oat flour. Always double check the packaging and ingredient label to ensure the flour is gluten free. If this is not a concern, these cookies can also be made with all-purpose flour. (If you’re not in need of gluten-free, still consider using oat flour – because “fiber”.)
Cream Cheese – The “egg” in this recipe. This recipe works just fine with full-fat or ⅓-less-fat cream cheese, but has not been tested with fat-free cream cheese.
Dark Brown Sugar – Dark brown sugar has more molasses than light brown sugar, which gives these cookies that signature “chocolate chip cookie” flavor and helps develop that satisfying chew.
The Process
Eggless Oat Flour Chocolate Chip Cookies come together quickly!
Cream the sugar, butter and cream cheese. Mix your dry ingredients. Combine everybody in the pool and add the chocolate chips.
Chill. Scoop. Roll. Bake.
It’s as easy as that!
Eggless Oat Flour Chocolate Chip Cookies
Equipment
- Large Mixing Bowl
- Electric Mixer (optional)
- Parchment Paper
- Baking Sheet Pans
Ingredients
- 1 ½ sticks unsalted butter (12 Tablespoons)
- 2 Tablespoons cream cheese (packed)
- ½ cup dark brown sugar
- 6 Tablespoons granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup + 2 Tbsp gluten free oat flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F. Line a baking sheet pan with parchment paper. Set aside.
- In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium speed until light and fluffy (about 15-20 seconds).
- Add the dark brown sugar and granulated sugar. Beat for about 30 seconds until the mixture has lightened in color and is fluffy.
- Add the vanilla and mix until just combined.
- Next, add the oat flour, salt, baking soda, baking powder and mix with the butter mixture until just combined.
- Stir in chocolate chips.
- Cover the bowl with plastic wrap, and chill the dough for 30 minutes.
- Scoop the dough by the spoonful (or divide evenly into 16 dough balls) and place dough balls on the parchment-lined baking sheet, evenly spaced.**Cookies can go straight in the oven at this point, but may spread a little. I've found that chilling the doughballs on the sheet pan for a few minutes before baking helps the cookies stay a little thicker.
- Bake for 8-12 minutes or until the cookies are just starting to lightly brown at the edges.
- Allow the cookies to cool for 3-5 min on the baking sheet, before removing to a wire rack to cool completely.
Notes
Have leftover oat flour on hand and not sure what to do with it?
Take a look at my recipe for Everything Cookies and use oat flour instead of all-purpose.
