Egg prices have skyrocketed recently, and with the added concerns around bird flu and egg allergens, many people are opting for egg alternatives. Whether you're trying to stretch your dollar or avoid the health risks associated with eggs at the moment, it’s always a great idea to find a substitute that still gives you the taste and texture you love. Enter Greek yogurt!
For this oatmeal chocolate chip cookie recipe, I’ve swapped 1 egg for 1/4 cup of whole-fat (or 5%) plain Greek yogurt. Not only does it not impact the flavor, but it also keeps the cookies fresher-tasting ... soft and chewy on the inside with crispy edges much longer than baking with eggs. Perfect for those who want to skip the eggs without compromising on taste!
These cookies are made with a scoop that creates golf-ball-sized dough balls, so they bake up to a perfect size that fills the palm of your hand. They're easy to decorate for the holidays, too—making them a festive and delicious treat to share. Absolutely perfect for gifting! Use this recipe through the year for different holidays as M&M colors are released for Easter, 4th of July, Halloween, Christmas!
If you’re looking for a tasty and budget-friendly way to enjoy classic oatmeal chocolate chip cookies, give this recipe a try!
Egg-Free Oatmeal Chocolate Chip Cookies
Yield: 2 Dozen Large Cookies 🍪
Ingredients
1 1/2 sticks of room temperature butter
3/4 cup packed dark brown sugar
1/3 granulated sugar
1 1/2 tsp pure vanilla extract
1/4 cup 5% or whole milk Greek yogurt
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbs whole milk
1 heaping cup of old-fashioned oats
1/4 cup unsweetened shredded coconut
11.5oz of chocolate morsels*
1/2 cup of m&ms for decorating (optional)
Preheat the oven to 375°F
In a large mixing bowl or in your
Kitchen Aid Mixer*, combine the first 3 ingredients and whip until fluffy.
Stop your mixer and spoon your
flour into measuring cups and into your mixer, along with the
baking powder,
baking soda,
salt. Turn your mixer on low. As it mixes, add the milk.
While on "stir", add
the oats, then the
coconut. It's just enough coconut to give the cookies a little extra crisp and an undertone of flavor that isn't just SUGAR.
NOTE: (If you want to stop here, stop here. Add a dash of cinnamon, or maybe some white chocolate morsels and some dried craisins... add freeze dried or dried strawberries, blueberries, you name it! It makes for an amazing base for breakfast cookies. Otherwise, keep scrolling!)
Finally, add your
chocolate morsels. I did a mix of milk, semi-sweet and white chocolate. (I reserved some morsels to top the cookies when they came out of the oven, hot.)
Scoop 6 cookies to a baking sheet, lined with parchment paper. Place 5-6
M&M's all around the cookie ball, along with some white chocolate chips if you're making my Valentine's version.
Bake for 10 minutes at 375º F. Allow the cookies to sit on the trays for 3 minutes before carefully transferring to a baking sheet. If any of your cookies come out in a wavy shape, use a butter knife in the first 3 minutes to gently coax the cookies into a circle. After the 3 minutes pass, you've missed the window to fix the shape.
*My personal affiliate link. As an Amazon Associate I earn from qualifying purchases.
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