These Eggless Oatmeal Chocolate Chip Cookies are soft, chewy, buttery, and packed with rolled oats and chocolate chips in every bite. If you are looking for the perfect oatmeal chocolate cookies without eggs, this recipe gives you bakery-style results with simple ingredients.
With warm cinnamon, vanilla, brown sugar, and chocolate flavors, these soft, chewy oatmeal cookies are ideal for snacking, lunchboxes, or after-dinner treats. The best part? There is no need to chill the dough, making this an easy, quick Eggless Oatmeal Chocolate Chip Cookies recipe for busy days.
Jump to:
About Oatmeal Chocolate Chip Cookies
Oatmeal Cookies have always been a favorite in my home, and my family loves these soft and chewy Oatmeal Chocolate Chip Cookies. They are hearty from the rolled oats yet perfectly sweetened and chocolatey.
This recipe is completely eggless and vegetarian, with no need for egg substitutes. They are soft in the center with slightly crisp edges. These cookies are easy to customize; you can add your choice of add-ins, such as nuts and dried fruit.
They are quick to make, as no dough chilling is required. If you want to make these Oatmeal Chocolate Chip Cookies slightly healthier, you can swap half of the all-purpose flour with whole wheat or white whole wheat flour without affecting the texture too much.
The key to achieving that perfect chewy texture? Do not overbake. Remove them when the edges are set, but the center is still soft. They will continue to set as they cool.
Why You Will Love These Cookies
- These Oatmeal Chocolate Chip Cookies are soft inside with lightly crisp edges.
- They are loaded with wholesome rolled oats and chocolate chips.
- The recipe is eggless, and you do not need an egg substitute.
- Making these cookies is quick because no chilling is needed.
- They are perfect for kids and lunchboxes.
- Easy to customize with raisins, dried cranberries, or nuts.
- These eggless Oatmeal Cookies are comforting, delicious, and absolutely addictive.
Ingredients and Notes
- All-Purpose Flour: Use unbleached all-purpose flour for the best texture. For a healthier version, replace half of the flour with whole wheat flour.
- Old-Fashioned Rolled Oats: Use large flake old-fashioned oats only. Do not use quick oats or steel-cut oats, as they do not provide the hearty texture that rolled oats do.
- Baking Soda: Helps Eggless Oatmeal Chocolate Chip Cookies spread and stay tender.
- Salt: Balances the sweetness and enhances flavor.
- Ground Cinnamon: Adds warm flavor. You can skip it if you prefer classic vanilla-flavored Oatmeal Chocolate Chip Cookies.
- Unsalted Butter (Room Temperature): Properly softened butter is crucial for creaming. This step gives structure and tenderness.
- Brown Sugar and Granulated Sugar: Sugar provides sweetness to the cookies and adds structure. Using more brown sugar than white sugar makes the cookies softer and chewier.
- Chocolate Chips: Mini or regular chocolate chips both work. You can also use chopped chocolate or chocolate chunks.
- Vanilla Extract: It enhances flavor.
- Milk: Adding 1-2 tablespoon of milk brings the dough together. Add it gradually.
How To Make Chocolate Chip Cookies
Making The Cookie Dough
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with a silicone mat or parchment paper. Set it aside.
- Whisk flour, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- Cream the butter and both sugars on medium to high speed in a stand mixer fitted with a paddle attachment until light and fluffy.
- You can also use an electric hand mixer.
- Scrape down the sides and bottom of the bowl.
- Add vanilla and beat again to combine.
- Scrape down the sides and bottom of the bowl.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Then add oats, chocolate chips, and a tablespoon of milk, and mix on low speed until just combined.
- If the dough does not come together and is crumbly, add another tablespoon of milk and mix.
- You may need to add no more than 2 tablespoons of milk; add it gradually as needed.
- Once everything is combined, stop mixing. Bring the dough together with a spatula or your hands, and avoid adding more milk.
- On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
Baking The Oatmeal Chocolate Chip Cookies
- Use an ice cream scoop or a cookie scoop to drop equal-sized portions of dough onto the prepared cookie sheet, about 2 inches apart.
- Then, use the palm of your hand to lightly press down on the top of each cookie dough ball to flatten it slightly.
- Bake in the preheated oven for 12-13 minutes or until lightly golden around the edges and very soft in the center.
- The centers of the cookies will set as they cool, so do not overbake.
- However, keep an eye on the oven; your cookies may bake a couple of minutes earlier or later.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing and Freezing Suggestions
Room Temperature: Store in an airtight container for up to 1 week.
Freezing Baked Cookies: Freeze for up to 2 months in a freezer-safe bag.
Freezing Cookie Dough: Scoop into balls and freeze. Bake directly from frozen, adding 1-2 extra minutes.
Variations and Substitutions
Raisins: Add raisins for eggless oatmeal raisin cookies.
Nuts: Add chopped walnuts or pecans.
Dark Chocolate: Use dark chocolate chunks or chips.
Flour: Replace half of the flour with whole wheat flour.
Coconut: Add shredded coconut for texture.
Spices: Add a pinch of nutmeg for warmth.
Vegan: For a vegan oatmeal cookie recipe, check out my Vegan Oatmeal Cookies (Soft and Chewy) recipe.
Baking Tips For Oatmeal Chocolate Chip Cookies
Measure Correctly: For consistent results, use a kitchen scale. If using cups, fluff the flour before spooning it into the measuring cup and level it.
Oats: Old-fashioned rolled oats are essential for chewy oatmeal chocolate chip cookies. Do not use quick-cooking oats or steel-cut oats.
Creaming: Cream butter and sugar well; beat until light and fluffy. This incorporates air, creating soft cookies.
Milk: Adjust the milk carefully. Start with 1 tablespoon of milk. Add more only if the dough is crumbly.
Don't Overmix: Don’t overwork the oatmeal cookie dough. Once flour is combined, stop mixing. Overmixing develops gluten and makes cookies dense.
Do Not Overbake: Edges should look set and barely golden brown; centers should look soft. The cookies will firm up as they cool.
Frequently Asked Questions
If your cookies are spreading too much, the butter may have been too soft or slightly melted. Butter should be soft at room temperature but not greasy or shiny.
Incorrect flour measurement can also cause excessive spreading. Measure flour accurately, preferably using a kitchen scale.
If your cookie dough feels very sticky, refrigerate it for 15-30 minutes before baking to help control spreading.
Overbaking is the most common reason for dry oatmeal cookies. Remove them from the oven when the edges are set, but the centers are still soft; they will continue to set as they cool.
Adding too much flour can also make the cookies dry. Be sure to measure accurately and avoid overmixing the dough.
Yes! Replace butter with vegan butter and milk with soy or almond milk. However, you can also check out my Vegan Oatmeal Cookies (Soft and Chewy) recipe.
No. Quick oats absorb moisture differently, resulting in denser cookies.
Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats. However, texture may vary slightly.
Troubleshooting For Oatmeal Chocolate Chip Cookies
My Cookies Didn’t Spread
If your cookies did not spread, it could be because:
Too much flour was added
The dough was too cold
The butter was not creamed properly
Make sure to measure flour correctly and cream the butter and sugar until light and fluffy. If your dough has been refrigerated, let it sit at room temperature for 10 minutes before baking.
Also, gently flatten the cookie dough balls before baking, as oatmeal cookies do not spread as much as regular chocolate chip cookies.
My Oatmeal Chocolate Chip Cookies are Flat and Greasy
It usually happens when:
The butter was too soft or partially melted
The dough was too warm
There wasn't enough flour
The baking sheet was too hot
Use perfectly softened butter. If your kitchen is warm and the dough feels very soft, refrigerate it for 15-20 minutes before baking.
Also, avoid placing cookie dough on a hot baking tray. Always use a cooled baking sheet between every batch.
More Cookie Treats
Oatmeal Chocolate Chip Cookies (Eggless)
Ingredients
- ¾ cup (90g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) brown sugar
- ⅓ cup (65g) granulated sugar
- 1 teaspoon pure vanilla
- 1½ cups (130g) rolled oats
- ¾ cup (150g) mini or regular semi-sweet chocolate chips
- 1-2 tablespoon milk (as required)
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set it aside.
- Whisk flour, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- Cream the butter and both sugars on medium to high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add vanilla and beat again to combine. Scrape down the sides and bottom of the bowl.
- Add the flour mixture to the wet ingredients and mix on low speed until just combined.
- Then add oats, chocolate chips, and a tablespoon of milk, and mix on low speed until everything is just combined. If the dough does not come together and is crumbly, add another tablespoon of milk and mix until it comes together.
- Once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
- Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 2 inches apart. Then, lightly press the palm of your hand on top of each cookie dough to flatten it slightly.
- Bake in the preheated oven for 12-13 minutes or until lightly golden around the edges and very soft in the center. The centers of the cookies will set as they cool, so do not overbake.
- However, keep an eye on the oven; your cookies may bake a couple of minutes earlier or later.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Baked Cookies: Freeze for up to 2 months in a freezer-safe bag.
- Freezing Cookie Dough: Scoop into balls and freeze. Bake directly from frozen, adding 1-2 extra minutes.
Notes
- Measure Correctly: For consistent results, use a kitchen scale. If using cups, fluff the flour before spooning it into the measuring cup and level it.
- Oats: Old-fashioned rolled oats are essential for chewy oatmeal chocolate chip cookies. Do not use quick-cooking oats or steel-cut oats.
- Creaming: Cream butter and sugar well; beat until light and fluffy. This incorporates air, creating soft cookies.
- Milk: Adjust the milk carefully. Start with 1 tablespoon of milk. Add more only if the dough is crumbly.
- Don’t Overmix: Don’t overwork the oatmeal cookie dough. Once flour is combined, stop mixing. Overmixing develops gluten and makes cookies dense.
- Do Not Overbake: Edges should look set and barely golden brown; centers should look soft. The cookies will firm up as they cool.
Anonymous says
Super recipe….awesome result….thankyou so much for eggless recipe…..plz some more eggless cookies recipe…
Jigna says
Thanks a lot for your feedback, really gald you like the recipe. Please stay tune for more cookie recipes, meanwhile you can check Orange Crinkle Cookies Eggless.
Julie says
I have made this recipe multiple times
And all my friends ate saying its amazing thank you very much for this recipe can u make more cookies like this plz
Jigna says
Thank you so much! I’m so glad you and your friends love these cookies. I’ll definitely share more cookie recipes soon-stay tuned!
V says
Great recipe! Quick question, why can’t we use quick oats? What is the difference?
Jigna says
Thank you for stopping by and checking out the recipe!
We can use quick oats to make these cookies, but quick oats absorb more water than rolled oats. So, cookies will not spread well, and they will become soft and not chewy.
Joy says
Thanks for this recipe, will be trying it as I don’t have eggs at home.
Joy says
I mean i can try it if I don’t eggs at home
Helle Oldham says
So delicious, I looked for an eggless recipe to replace my trusted oat cookie one (as I had no eggs). This is now my absolute favourite ! PS they spread more than I thought so make sure you leave space, or you can mold them when they are straight out of the oven
Jigna says
Hi, it’s nice to hear that you liked the recipe! Thank you so much for the feedback and suggestions.
Jennie P says
Best oatmeal cookies! Thanks for sharing this eggless chocolate chip cookies recipe. I reduced the sugar by 1/4 cup. I also added raisens with chocolate chip..yummy!
Jigna says
Hi Jennie, I am glad to hear! Thank you so much for your feedback.
Bhav Kahlon says
Perfect recipe, consistent results!
Jigna says
That truly means so much—thank you!
Brittany says
Absolutely delicious cookies! Soft, chewy and the perfect amount of sweetness.
Sara says
Just made these. They are delicious. I added 3 tablespoons of milk and that amount was perfect. Thank you for posting those recipe. My daughter has an egg allergy and she absolutely loves them.