Nut-Free Chocolate Chip Cookies aka $250 Cookies Recipe, Egg-Free
Servings: 36 cookies
Calories: 226kcal
Cost: $12
The origins of these chocolate chip cookies is actually based on an urban legend that circulated widely via email in the mid-1990s. I loved the recipe so much and adapted it to make an egg-free, nut-free chocolate chip cookie recipe for us to enjoy.
Print Recipe
Ingredients
- 2.5 cup old fashioned rolled oats
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 tablespoons oil + 3 tablespoons water + 2 teaspoons baking powder equivalent to 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces chocolate chips I used 6 oz chips and 6 oz chopped
- 4 ounces chocolate bar grated (I subbed in mini-chips)
- 1 cup raisins optional
Instructions
- Measure 2.5 cups of oats and blend/pulse in a blender or a food processor until the oat is finely ground into a powder.
- Add flour, baking powder, baking soda, and salt and pulse, set aside until ready to use.
- Cream the butter in a large mixing bowl with an electric mixer or stand mixer for about 1 minute until creamy.
- Add granulated and brown sugars and cream until fluffy (about 5 minutes), scrape down sides as needed.
- Combine oil, water, and baking powder in a small bowl, add to the butter mixture, add vanilla extract and cream until blended.
- Add half of the flour and oats mixture and mix, add the rest and mix.
- Scrape down the sides, add the chocolate chips, grated chocolate, and raisins (if using), and mix on low speed.
- Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes (or longer).
- While the cookie dough chills, preheat oven at 375 °F and line 3 cookie sheets with parchment paper or silicon liners.
- Scoop about 2 tablespoons of dough, roll into a ball, and place about 2 inches apart on a cookie sheet.
- Bake for about 14-15 minutes until golden brown, take the cookie sheet out of the oven and allow the cookies to cool slightly for 5-10 minutes, then transfer to a wired rack to cool completely.
- Makes about 36 3-inch cookies.
Notes
This cookie dough is a great make ahead recipe if you wrap and store in your refrigerator. You can also roll out the dough into balls and freeze on a cookie sheet, when the dough balls are frozen you can transfer them to a freezer bag. When you are ready to bake the frozen cookie dough, you do not need to defrost the dough, just arrange them on a cookie sheet while you are pre-heating your oven.
Nutrition facts are calculated automatically and are an estimate.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 159IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg