These egg free cookies are great if you have specific dietary needs or, if like me, you are fasting! I am an Orthodox Christian so we typically fast free meat and dairy on Wednesdays and Fridays as well as certain periods of time during the year.
In fact, you wouldn’t even know that these cookies didn’t have any eggs in them! You might be wondering what the secret is to good tasting cookies with no eggs? Well, it is chia seeds. I will dive more into chia seeds later, but they work as a binding agent.
Why I love this egg free cookies recipe
These cookies are so easy to make and have filling ingredients like oats and chia seeds. They are great for taking on the go and store really well too!
What is the substitute for the eggs?
Like I mentioned above, I use chia seeds. I use a tablespoon of the chia seeds activated by 3 tablespoons of water. This create a thick, gel like substance, perfect for acting as an egg replacer.
Why chia seeds?
Chia seeds have so many benefits! I’ll share some of them:
Reduces inflammation and blood pressure
Supports digestive health
Lowers cortisol levels
Aids in weight management
Additionally, chia seeds contain protein, antioxidants, and omega-3 fatty acids.
Click here, to find out more benefits of chia seeds!
Ingredient variations
Swap out the dark chocolate chips for raisins.
While we are on the topic of dark chocolate, you can replace the dark chocolate with cacao nibs!
Instead of brown sugar, try coconut sugar.
Additionally, maple syrup can be replaced with agave or date syrup. However, the texture might be a little different if using agave or date syrup as opposed to maple syrup.
Don’t have coconut oil? No problem, try margarine or a vegan butter. Just make sure that the substitute is one that is solid at room temperature.
Optional add-in’s
Feel free to add in whatever sounds good to you! Here are some ideas.
Add-in about 1/4 cup of the chopped nuts of your choice.
Also, you could stir in 1/2 teaspoon of cinnamon and/or add a pinch of nutmeg for a cozier tasting cookie.
Equipment needed for egg free cookies
Mixing bowls
Measuring cups and spoons
Spatula- wooden or rubber
Stand or hand mixer- helps to cream the coconut oil and sugar
Baking sheets
Parchment paper, silicone baking mat, or grease
Wire cooling rack- optional
Ingredients for egg free cookies
1/2 cup of coconut oil- softened, but not melted
3/4 cup of brown sugar, packed
2 tablespoons of maple syrup
1 tablespoon of chia seeds + 3 tablespoons of water to activate the chia seeds
2 teaspoons of vanilla extract
1 cup of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 cups of rolled oats
1 cup of dark or dairy-free chocolate chips
How to make egg free cookies
To start, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line or grease your baking sheets and set aside.
Next, activate the chia seeds in a small bowl. Add the chia seeds and water together to a bowl, mix, and then let the mixture sit for about 5 minutes.
While the chia seeds are being activated, cream together the coconut oil, brown sugar, and maple syrup in a large bowl or stand mixer bowl.
Then, stir in the chia seed mixture and vanilla extract. Set aside.
Next, in a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients.
Then, fold in the oats and chocolate chips.
Next, roll the dough into ping-pong sized balls and put them onto the baking sheet(s), ensuring that there’s a little space between each of them.
Bake for about 10-12 minutes, the edges should look golden.
Let the cookies cool for at least 5 minutes on the baking sheet before enjoying or transferring to a wire rack. 🙂
(I’ve found that this recipe yields about 24 cookies.)
How to store egg free cookies
You can store the cookies at room temperature for about 4-5 days in an air-tight container.
Alternatively, store your cookies in the fridge if you would like.
If you would like to store the cookies in the freezer, put the cookies on a single layer on a baking sheet so that they freeze solid. You can then transfer them to a freezer safe container or bag.
Lastly, you could freeze cookie dough if you’d prefer! Roll the dough into balls and freeze on a baking sheet. Once the dough balls are solid, store in a freezer safe container or bag. Bake these dough balls straight from frozen. However, just make sure you add a couple extra minutes in the oven.
Additional Tips and Tricks
Make your chia egg first: This will ensure that chia and water have enough time to form a gel.
Use room temperature ingredients: If your chia gel or maple syrup is cold, it can cause the coconut oil to seize up and become harder to mix.
Chill the dough: If your kitchen happens to be really warm or your coconut oil is very soft, you can put the dough in the fridge for 5-10 minutes.
Add flaky sea salt: If you want, top the cookies off with some flaky sea salt before baking. The sea salt will help to enhance the chocolate flavor.
Double the batch: These cookies free really well! Double the batch and have cookies on hand in case they are needed last minute!
Common questions (FAQ’s)
Can I make these cookies-gluten free? While I haven’t tested with a gluten-free flour myself, I do believe that a 1:1 gluten-free flour alternative should work just fine.
Can I use quick oats instead of rolled oats? Yes, you can! Keep in mind that the texture will be a little different though. The texture will be less chewy and softer.
Can I make these ahead of time? Definitely! You can either scoop the dough into balls and freeze for later or refrigerate the dough for up to 48 hours.
Can I reduce the sugar? Try reducing the sugar by about 2-3 tablespoons. However, keep in mind that the texture might be a little different.
How do I know the cookies are done baking? The edges of the cookies will be slightly golden, and the centers of the cookies will look soft.
Do these taste “healthy?” No, not at all! In fact, they taste sweet and are soft and chewy.
Egg Free Cookies
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula- wooden or rubber
- Stand or hand mixer- helps to cream the coconut oil and sugar
- Baking sheets
- Parchment paper, silicone baking mat, or grease
- Wire cooling rack- optional
Ingredients
- 1/2 cup of coconut oil- softened but not melted
- 3/4 cup of brown sugar packed
- 2 tablespoons of maple syrup
- 1 tablespoon of chia seeds + 3 tablespoons of water to activate the chia seeds
- 2 teaspoons of vanilla extract
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups of rolled oats
- 1 cup of dark or dairy-free chocolate chips
Instructions
- To start, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line or grease your baking sheets and set aside.
- Next, activate the chia seeds in a small bowl. Add the chia seeds and water together to a bowl, mix, and then let the mixture sit for about 5 minutes.
- While the chia seeds are being activated, cream together the coconut oil, brown sugar, and maple syrup in a large bowl or stand mixer bowl.
- Then, stir in the chia seed mixture and vanilla extract. Set aside.
- Next, in a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients.
- Then, fold in the oats and chocolate chips.
- Next, roll the dough into ping-pong sized balls and put them onto the baking sheet(s), ensuring that there’s a little space between each of them.
- Bake for about 10-12 minutes, the edges should look golden.
- Let the cookies cool for at least 5 minutes on the baking sheet before enjoying or transferring to a wire rack. 🙂
I hope you all enjoy. Let me know if you have any questions in the comments section! 🙂
These sound so delicious! I don’t fast, but i think it’s super cool that eggs can be replaced with chia seeds. That would be very beneficial in the winter when the hens are taking a break from laying. And if you have to buy eggs, with them being so expensive right now, if you can even get them, having a recipe like this is gold! I’m saving this, thanks for sharing!
These look great! Cant wait to try them.
I love this recipe especially with the adding in oats and chia seeds. It came out great out great and may try with whole wheat flour next time. 🙂
These egg free cookies look great, I will be making these at home.
I’ve never made eggless cookies before but I have heard many times how good chia seeds are as an egg substitute. These look easy to make and I like that you can add a few extras in if you want. I will have to give them a try.
These sound like a great recipe. I would always accidentally (on purpose )use more chocolate chips though.