Salted Oatmeal Chocolate Chip Cookies (egg-free)

This was my very first egg-free recipe and it’s remains my favorite go-to cookie.

Salted Oatmeal Chocolate Chip Cookies (egg-free)

Course: Dessert
Keyword: Sweets
Author: The Mill Town Kitchen


  • 1 1/4 cup all purpose flour
  • 2 tspn ground cinnamon
  • 1/2 tspn ground nutmeg
  • 1/2 tspn baking soda
  • 1 tspn kosher salt
  • 3/4 cup butter (room temp)
  • 1 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 tbsp vanilla
  • 1 tbsp water
  • 2 cups oats (I use quick cooking oats)
  • 1 cup chocolate chips


  1. Preheat your oven to 350″
  2. In a large bowl, mix flour, cinnamon, nutmeg, baking soda and salt until combined.
  3. Using a stand or hand mixer, beat butter, vanilla, water, brown sugar and sugar until combined.
  4. Slowly (in batches) add your flour mixture until dough is fully combined.
  5. Fold in oats and chocolate chips (I use my hands as this dough is THICK). Once all ingredients are fully incorporated, shape dough into roughly 3″ rounds, about a half inch thick.
Bake at 350 for 12 minutes. Remove from oven and let the cookies cool on the pan for a few minutes before transferring them to a cooling rack. Store cooled cookies in an air tight container.