Eggless Oatmeal Cookies
These Eggless Oatmeal Cookies are chewy with crisp edges and packed with oats and chocolate chips. Made with ripe banana instead of eggs, they’re quick to make—no chilling required!
Servings 9 Cookies
Calories 163kcal
Ingredients
Dry ingredients
- ½ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 4 tablespoons unsalted butter room temperature
- 3 tablespoons packed dark brown sugar
- 2 tablespoons white sugar
- ¼ cup mashed ripe banana about ½ small
- 1 teaspoon vanilla extract
Additional ingredients
- 1 cup old fashioned oats
- 3 tablespoons semi sweet chocolate chips plus more for topping
Instructions
- Preheat oven to 350° F and line a large baking sheet with parchment paper.
- Add all dry ingredients into a small bowl and whisk to combine.
- Into another larger bowl, add butter and both sugars. Beat with a hand held electric beater (on high speed) for 1 to 2 minutes, until creamy and fluffy.
- Beat in mashed banana and vanilla extract until thoroughly mixed in. Add flour mixture and beat until just combined. Don't overmix.
- Remove the beater and stir in oats and chocolate chips with a rubber spatula.
- Scoop about 3 tablespoons of dough onto the prepared baking sheet, spacing them 1 to 2 inches apart. An ice cream scoop works great for this!
- Using the back of a spoon, gently flatten the dough to about ½ to ¼ inch thick. The cookies will spread just slightly while baking, so flattening the dough is key to achieving the right texture.
- Bake cookies for 16 to 22 minutes, or the edges are golden brown in color.
Video
Notes
Use raisins instead of chocolate chips.
Use dark brown sugar for a deep caramel notes.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 91mg | Fiber: 2g | Sugar: 9g | Vitamin A: 161IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg