Wholewheat Oat Chocolate Chip Cookies (Eggless)
Ingredients
- ¼ cplain yoghurt
at room temperature, 55 gms
- ¼ cbutter
at room temperature, 55 gms
- 1 tspvanilla extract
- 2tbsps honey
- ¼ cbrown sugar
55 gms
- ½ crolled oats
45 gms; instant is ok too if that's what you have
- 1 cwholewheat flour
115 gms
- ½ tspbaking soda
- ¼ tspcinnamon
- ½ tspsalt
if using salted butter
- 1 cchocolate chips
170 gms
Directions
- 1
Preheat the oven to 175 C. Line a baking tray with a silicone baking mat or baking paper.
- 2
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.
- 3
Now stir in the sugar and oats. Then sift in the flour, baking soda, cinnamon and salt (if using). Fold gently to combine.
- 4
Finally, stir in the chocolate chips, using a little elbow grease to work them into the dough as it's quite thick.
- 5
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.
- 6
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.
- 7
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 :)
Wholewheat Oat Chocolate Chip Cookies (Eggless)
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About this Recipe
Searching for that perfect chewy chocolate chip cookie, but need it eggless and a little bit heartier? These Wholewheat Oat Chocolate Chip Cookies deliver on all fronts, offering a delightful twist on a classic treat that's both satisfying and easy to make.
This recipe masterfully blends wholewheat flour and rolled oats to create an incredibly satisfying chew, while plain yogurt steps in as a clever egg substitute, ensuring a tender crumb without compromise. The subtle warmth of cinnamon perfectly complements the rich chocolate chips, making each bite truly memorable and surprisingly easy to achieve with everyday pantry ingredients.
You're in for a treat with these delightful cookies. Expect a wonderfully chewy texture that gives way to bursts of melty chocolate in every bite. The wholewheat flour and oats lend a comforting, subtly nutty undertone, balanced by the sweet notes of brown sugar and honey, with a gentle kiss of vanilla and cinnamon. These aren't your average cookies; they offer a wholesome depth of flavor that's both comforting and incredibly satisfying.
Feel free to experiment with your ingredients to suit your pantry. While rolled oats provide a fantastic chew, instant oats will work just as well if that's what you have on hand. For a different flavor profile, you could swap out a portion of the chocolate chips for chopped nuts or dried cranberries. If you prefer a less sweet cookie, you could slightly reduce the honey, though it contributes to the chewy texture.
These versatile wholewheat oat chocolate chip cookies are perfect for any occasion, from a comforting after-school snack to a delightful dessert alongside a glass of milk or your favorite hot beverage.