Why eggs don't belong in my cookies

Why eggs don't belong in my cookies

You know what? 

Most cookie recipes are fundamentally wrong. Yes, wrong. 

Spoiler alert: Eggs do not belong in cookies

In cake? Yes. But my cookies are not cake. They don't want to even come close to looking like cake. 

For the longest time I had a huge issue in that I would make these cookies and they would get all big and poofy in the oven. They would rise to twice their size, and I knew that every time they were going to have the same issue: no crisp, no crunch! Whats a girl to do with cakey coookies? 

Throw those suckers away, that's what. 

Due to this fact, I always stayed away from making my own cookies. I could just find better ones at the bakery down the street. But last night, I needed some chocolate chip cookie love in my life. And I needed it then. The issue? I ate my last egg for dinner. Well, no matter, I thought, I'll look online and see what I can find. I whipped together some {eggless} oatmeal chocolate chip cookies. I'm never making my cookies with eggs again. 


  • 1/2 cup white whole wheat flour
  • 1/2 + 2 tbsp oat flour (just blitz rolled oats in a blender or food processor) 
  • 1/2 tsp baking soda
  • 1/4 tsp salt 
  • 1/2 cup butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 chopped dark chocolate
  • extra salt to sprinkle over the top 



  1. Pre heat oven to 350 degrees. 
  2. Beat the butter until it is bright yellow, fragrant and smooth (or for about 5 minutes). Add sugars and beat until fluffy. Add vanilla and milk, whisking until incorporated. Add dry ingredients and mix until there are no more clumps. Add the chocolate chips. 
  3. Spread parchment paper over a cookie sheet and drop tablespoon sized dollops spaced about 2 inches apart. 
  4. Bake 20-30 minutes, or until a golden brown (for softer cookies) or a deep caramelized color (for crispier cookies). 
Cookies II.jpg