Eggless Oat Flour Chocolate Chip Cookies
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.
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
Looking to make fewer cookies? This recipe halves like a dream!
Cookies will last 3-4 days kept in an air-tight container or zip top bag, at room temperature.
If gluten is not a dietary concern, feel free to use an equal measure of all-purpose flour instead.
When baking allergy-friendly items for yourself or loved ones, please read all ingredient labels for allergen-containing ingredients and possible cross contamination statements ("May in a facility with...").