Eggless Oatmeal Cranberry Chocolate Chip Cookies
Try my Eggless Oatmeal Cranberry Chocolate Chip Cookies. These easy oatmeal cookies without eggs are soft and chewy just like your traditional oatmeal cookie!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 113 grams cane sugar
- 1 teaspoon vanilla extract
- ¼ cup milk (cow's milk, coconut milk, oat, or almond all work)
- 170 grams all purpose flour
- 113 grams rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 127 grams dried cranberries
- 142 grams dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, flour, oats, baking soda and salt in that order.
- Mix on low until combined into a stiff dough.
- Add the cranberries and chocolate chips and mix on low until combined.
- Using your hands, form the cookie dough into 16 balls and place on prepared cookie sheets spacing them about 1-inch apart.
- Bake for 11 to 13 minutes or until the middle looks cracked and the edges look dry. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Use softened butter. I prefer salted, but if you want to use unsalted, you can add 1/4 teaspoon of salt to the dough.
- I use organic whole milk, but you can use coconut milk for a dairy free option! Almond and oat milk also work, but sometimes I feel they are more watered down, which is why I don't prefer them.
- Easily make these cookies vegan by using your favorite vegan butter and coconut milk.
- You can use raisins in place of cranberries if you prefer.
- Store in an airtight container so they stay soft and chewy.
- These freeze very well. Store in an airtight container in the freezer for up to 3 months.
- Gluten Free — Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons) gluten free flour blend.
- High Altitude — Bake at 375°F for 10 to 12 minutes or until set and dry around the edges.
Nutrition
Calories: 246kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 166mgPotassium: 115mgFiber: 2gSugar: 23gVitamin A: 184IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
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