How is everyone doing? Feeling all the feels these days! As weird as it is being at home for days at a stretch (officially about ten days here in India), and as scary as it is to get non stop updates as the virus spreads all over the world, spreading anxiety with it, I’m also grateful to have everything I need, and to be safe and comfortable at a time like this. I hope you are too.
I thought this is a good time to revisit a very old cookie recipe I’ve loved for years. It doesn’t require anything fancy, doesn’t need eggs and has a small-ish amount of butter and sugar, so they’re tasty, but not too rich. Because being at home all the time with a whole batch of buttery cookies can be either a great blessing or a massive test of your will power. But really, freshly baked cookies are always a blessing!
Ages ago, a recipe from Sally’s Baking Addiction (unfortunately I can’t find Sally’s original recipe on her site anymore so I’m unable to link directly to it) had caught my eye but I didn’t have applesauce on hand then, nor did I have molasses (and I definitely don’t have them now either!) so I made a healthy-ish version of that recipe and fell head over heels in love. Since then, I made them the same way multiple times and then for some reason, completely forgot about them. Time to correct that big mistake! I loved them just as much after all this time and new photos always make me happy.
With only 1/4 cup sugar and butter, these cookies are not very sweet or indulgent, but they are delicious. Chewy from the oats, extra flavourful from the wholewheat and comforting thanks to the chocolate chips! I had a stash of Ghirardelli chips on hand which are a little larger and flatter so they spread into divine chocolate puddles, but really, anything you have right now will do, even your favourite candy bar chopped up.
And if you don’t have chocolate chips, stir in chopped nuts, or dried fruit like raisins or cranberries! The cookies are super quick to make, require no chilling and all you need to do is grab your hot beverage of choice and go to town with them. They have a little cinnamon in them which takes them from yum to yummier 🙂
Make a batch today!
Wholewheat Oat Chocolate Chip Cookies (Eggless)
Ingredients
- 1/4 cup plain yoghurt, at room temperature (55 gms)
- 1/4 cup butter, at room temperature (55 gms)
- 1 tsp vanilla extract
- 2 tbsps honey
- 1/4 cup brown sugar (55 gms)
- 1/2 cup rolled oats (45 gms; instant is ok too if that's what you have)
- 1 cup wholewheat flour (115 gms)
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt, if using salted butter
- 1 cup chocolate chips (170 gms)
Instructions
- Preheat the oven to 175 C. Line a baking tray with a silicone baking mat or baking paper.
- In a mixing bowl, stir the yoghurt and butter together, then add the vanilla and honey. This mixture won't fully combine, don't worry about it.
- Now stir in the sugar and oats. Then sift in the flour, baking soda, cinnamon and salt (if using). Fold gently to combine.
- Finally, stir in the chocolate chips, using a little elbow grease to work them into the dough as it's quite thick.
- Use a cookie scoop or your hands to divide the dough into 12 to 14 equal portions. Place an inch apart on the baking tray and flatten the tops, as these cookies don't spread a lot while baking.
- Bake for 10 to 12 minutes, until puffy and lightly browned. Set aside to cool for ten minutes, then transfer to a wire rack to let them cool completely and firm up.
- Once fully cooled, store in an airtight tin at room temperature for 4 to 5 days and in the fridge for about 10 days. Oats absorb a lot of moisture, so in humid environments, the cookies will go soft by day two. They'll still taste great though! Happy baking 🙂
Notes
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Hello, I want to try this recipe of yours can you share recipe metric please.
Hi, updated now 🙂
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I was looking for a good recipe thats eggless and healthy, this ticks all the boxes! Turned out so good!
That’s great! Thank you for trying this recipe 🙂
I made these cookies. So good !!
I used oat flour instead of whole oats.
I added bit of peanut butter into it.
Thank you !! This is my 3rd recipe from your blog. Loved it.
So glad I found this.
Glad to hear that !
If I have to make egg version, then what do I need to do in this recipe?
I’m not sure, it’s not usually a good idea to add an egg where it’s not needed, I won’t be able to say without trying it myself. Maybe check out another of my cookie recipes that contain eggs ?
Hii
Can I add cocoa powder in this recipe and if yes then how much to add ..thank you
I haven’t tried but you can probably swap out a couple tablespoons of flour with cocoa powder and see how it goes ?
Amazing cookies …was looking for a simple oats cookies recipe since a long time .This is absolutely healthy and tasty recipe.Thanks you so much
So happy to hear that Shikha !
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Hi! Tried it yesterday came out well! I was looking for something healthy for my lil one 🙂
Thank you!!
Yay that’s great to hear !
This was a really nice recipe. Well explained and is healthy too. I also make 100% healthy recipes. It would really be great if you will visit my space too that is, https://homelyandhealthy.com/. It would really be kind. Thank you
Thanks Rishika ! You have a nice site 🙂
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Pingback: Buckwheat Chocolate Chip Cookies (Eggless & Gluten-Free)
Hi, can I use half the quantity of all ingredients to make 6-7 cookies?
Sure !
Hi, so I made these cookies. Loved the flavors. But they turned soft and chewy, not crunchy. Is that how they are?
Yes as I said above they are chewy from the oats but you can bake them a few minutes more for some crunch though they might dry out a little that way
Thanks. I think chewy is perfect, as my little one can also enjoy these!
1 cup of flour was wayyy too much, unless I did something wrong. My cookies came out like bread…
Well they still taste good so that’s ok! But I think I did something wrong and the flour seemed excessive to me, please let me know what to improve, thanks!
Hmm that’s a bit strange as I’ve made these many times and never had that issue. Are you packing your flour into the measuring cup instead of lightly scooping and levelling it off ? That could lead to extra flour in the dough, or that there was a bit more baking soda causing them to become puffier and breadier. If reducing the flour works better for you please let me know!
Ok thanks! I wasn’t sure but when I put in 1 cup of flour I was shocked to see the ratio to the wet ingredients (to be fair I have only baked a couple of times so I’m still learning!) mistake was probably on my end 😭
If it helps, 1 cup of flour is about 120 gms, in case you want to see how much you added. Also, I don’t think you made any major mistakes, this is not a regular cookie dough, it’s certainly thicker and stiffer than others and therefore the cookies are also firmer. Maybe try these if you’re looking for chewier, softer cookies? https://thedessertedgirl.com/2019/09/09/everyday-chocolate-chip-cookies/
I’ll definitely have to try that recipe next time, thanks! I think I started with a recipe too complicated for my current baking level 😂
What can I substitute brown sugar with? Can I use regular sugar?? I have Demerara sugar ? Is that a substitute?
Yes Demerara will work
Hello! Thanks a lot for the recipe. We are currently stuck in the quarantine and don’t have curd available. Any substitutes for it? These cookies look too delicious to not make!
Hmmm try a little bit of milk if you have it 🙂 Add a couple of spoons to begin with and then add more towards the end if the dough is too dry. Hope that helps!