Happy National Chocolate Chip Cookie Day! It’s today! Celebrate!
Some people can’t eat eggs. These cookies are for those people (but you’ll want to eat them too, I promise!) > Egg Free Chocolate Chip Cookies
Yeah, yeah, yeah… I realize that these are M&M’s and not chocolate chips. You can go ahead and pretend they’re chocolate chips… since they serve the same function. Or you can make them with the M&M’s if you wish too. We had some friends visiting recently- friends with a child who absolutely cannot ingest anything with egg in it or he will have a severe, dangerous allergic reaction. I wanted to make a sweet treat that he could enjoy, so I made these cookies.
I adapted a chocolate chip cookie recipe that is already on my site, but I was totally inspired by a couple of blogs to do so. First I spotted these cookies by Jen’s Favorite Cookies, and then I saw that she was inspired to make those by checking out an egg free chocolate chip cookie by The Art of Dessert. Lots of inspiration all around! The secret is substituting cream cheese for the egg. 8 ounces of cream cheese can be substituted for 2 eggs in the recipe. I was worried about the fat-calorie aspect of it all, but HEY they’re a treat, so what the heck?
These cookies turned out brilliantly- moist and chewy for days if kept in a covered container. My little egg-free visitor was so happy to have a dessert that he could eat (that everyone else was eating too). It’s safe to say that the cream cheese in the recipe makes these cookies taste really, really good- even if you don’t have any problem with eggs! I can’t wait to test this trick out on some of my other cookie recipes.
Egg Free Chocolate Chip Cookies
- ½ cup rolled oats, regular or quick
- 2¼ cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter
- 8 ounces cream cheese (don't use low fat)
- ¾ cup firmly packed brown sugar
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 cups (or more) chocolate chips or M&M's
- Preheat the oven to 350 degrees F. Cover 2 baking sheets with parchment paper or silpat mats.
- Place the oats in a blender or food processor and process until finely ground. In a medium bowl, whisk together the ground oats, flour, baking soda, and salt.
- In a large bowl, use an electric mixer to combine the butter, cream cheese, sugars, vanilla and lemon juice. Add the dry ingredients and continue to mix until all is well-combined. Stir in the chips or M&M's.
- Spoon dough in rounded tablespoonfuls onto the baking sheets, leaving about 1½ inches between each cookie.
- Bake until cookies are lightly browned, 16 to 18 minutes. Transfer to wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
- If you do not want to grind oats for this recipe, go ahead and use regular oats. Just make sure that you are using quick cooking oats.