Egg Free Cookies
These egg free cookies can be made dairy free, but are still delicious for anytime!
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. :)
Notes
(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.