Decadent Egg-Free Oatmeal Cookies
These Decadent Egg-Free Oatmeal Cookies are a delightful treat that combines the wholesome texture of oats with rich chocolate chips and crunchy pecans. Perfectly chewy and bursting with flavor, these cookies are a fantastic option for those avoiding eggs, while still delivering a satisfying dessert experience. Ideal for sharing at gatherings or simply enjoying with a cup of tea or coffee, these treats will please both kids and adults alike. Bake a batch today, and watch them disappear!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
shortening
1 cup (softened)
brown sugar
1 cup (packed)
baking soda
1 teaspoon (dissolved in boiling water)
flour
1 cup (all-purpose)
boiling water
1/4 cup (for dissolving baking soda)
oatmeal
3 cups (old-fashioned or quick oats)
pecans
1/2 cup (chopped)
chocolate chips
1 cup (semi-sweet or dark)
Instructions
1
Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper for easy cleanup.
2
In a large mixing bowl, cream together the shortening and brown sugar until the mixture becomes light and fluffy.
3
In a separate small bowl, mix the baking soda with the boiling water until dissolved, then add this mixture to the creamed shortening and sugar.
4
Gradually add the flour into the mixture, stirring until just combined.
5
Fold in the oats, chopped pecans, and chocolate chips until evenly distributed throughout the dough.
6
Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet, leaving space between each cookie.
7
Bake in the preheated oven for 10 to 15 minutes, or until golden brown on the edges. Remove from the oven and allow to cool slightly before transferring to a wire rack for cooling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these oatmeal cookies decadent?
The combination of rich chocolate chips, crunchy pecans, and a chewy oat texture creates a luxurious and satisfying dessert experience.
How do these cookies stay together without eggs?
This recipe uses a combination of shortening and a mixture of baking soda dissolved in boiling water to provide the necessary structure and lift without the need for eggs.
Can I use butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening, though the cookies may spread more and have a slightly different, crispier texture.
What type of oats are best for these egg-free cookies?
You can use either old-fashioned oats for a heartier texture or quick oats for a more uniform, softer cookie.
Are these cookies suitable for a vegan diet?
Yes, as long as you ensure your chocolate chips are dairy-free, the recipe is naturally vegan because it uses shortening instead of butter and contains no eggs.
Can I omit the pecans if I have a nut allergy?
Absolutely. You can simply leave the pecans out or replace them with extra chocolate chips or dried fruit like raisins.
Why do I need to dissolve the baking soda in boiling water?
Dissolving the baking soda in boiling water helps it distribute evenly throughout the dough and activates its leavening properties, which is crucial for egg-free baking.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C) for the best results.
How long should the cookies bake?
Bake the cookies for 10 to 15 minutes, or until the edges are golden brown.
Can I use white sugar instead of brown sugar?
While you can use white sugar, brown sugar is recommended because its moisture content contributes to the chewy texture and deep flavor of the cookies.
Is it possible to make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
How should I store the finished cookies?
Store the cooled cookies in an airtight container at room temperature for up to one week to maintain their freshness.
Can I freeze the cookie dough for later?
Yes, you can scoop the dough into portions and freeze them on a tray. Once frozen, transfer them to a bag and bake directly from the freezer, adding a few extra minutes to the bake time.
Can I replace pecans with other nuts?
Yes, walnuts or almonds make excellent substitutes for pecans in this recipe.
What is the purpose of the shortening?
Shortening provides a high melting point, which helps the cookies hold their shape and stay soft and chewy.
Can I use dark chocolate chips instead of semi-sweet?
Yes, you can use dark, semi-sweet, or even milk chocolate chips depending on your preference.
Should the shortening be melted?
No, the shortening should be softened to room temperature so it can be creamed effectively with the brown sugar.
Can I add spices like cinnamon to the dough?
Yes, adding a teaspoon of cinnamon or a pinch of nutmeg can enhance the warm flavors of the oats and pecans.
How many cookies does this recipe yield?
Depending on the size of your scoops, this recipe typically makes about 24 to 30 cookies.
Do I need to chill the dough before baking?
Chilling is not required for this recipe, though chilling for 30 minutes can lead to a slightly thicker cookie if desired.
What should I do if my cookies are too flat?
If the cookies spread too much, ensure your shortening wasn't melted and try chilling the dough for 30 minutes before baking the next batch.
Can I use boiling milk instead of boiling water?
It is best to stick with boiling water as it reliably dissolves the baking soda and keeps the recipe egg-free and potentially dairy-free.
Is parchment paper necessary?
While not strictly necessary, parchment paper prevents sticking and makes cleanup much easier.
Can I make these cookies smaller?
Yes, you can make smaller cookies; just be sure to reduce the baking time to approximately 8-10 minutes.
Are these cookies soft or crunchy?
These cookies are designed to be chewy in the middle with slightly golden, crisp edges.
Can I use coconut oil as a shortening substitute?
Yes, solid-state coconut oil can be used as a 1:1 replacement for shortening, though it may add a slight coconut flavor.
How do I know when the cookies are done?
Remove them from the oven when the edges are set and golden brown, even if the centers still look a little soft; they will firm up as they cool.
Can I add raisins to this recipe?
Yes, raisins are a great addition or substitution for the chocolate chips if you prefer a more traditional oatmeal cookie.
Can I use a stand mixer for this recipe?
Yes, a stand mixer or hand mixer is perfect for creaming the shortening and sugar, though you should fold in the oats and chips by hand.
Why is my dough crumbly?
If the dough is too crumbly, ensure you measured the boiling water correctly, as it provides the necessary moisture to bind the oats and flour.