These cookies kind of happened by happy mistake. I had an idea in mind of what kind of oatmeal cookies I was making but then realized I had no eggs… So I subbed Greek yogurt and surprisingly these turned out better than I could have hoped for! They are super chewy, crisp on top and full of melty chocolate. You don’t miss the eggs at all. (Side note: no raw eggs means the batter is perfectly acceptable to eat raw- I recommend this.) Enjoy!
Egg-less Oatmeal Chocolate Chunk Cookies
Ingredients
- 1 cup butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 1/2 cups quick oats
- 100g (3/4 cup) milk or dark chocolate bar, chopped
Directions
- Preheat the oven to 325 degrees F
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
- Slowly add in the yogurt and the vanilla. Then, add the flour, baking soda, baking powder, and salt until just blended. Mix in the oats 1/2 cup at a time and finally add the chocolate chunks.
- Drop by large spoonfuls onto ungreased baking sheets. Bake for 14 minutes in preheated oven. Cookies should be golden brown on bottom and soft on top. They will firm up as they cool. Allow cookies to rest on baking sheet until cool enough to transfer to a wire rack. (Do not attempt to lift cookies while they are still soft.) Once cooled, eat and enjoy!!