It’s no secret that I enjoy a good cookie (or two) on occasion. But ever since I (mostly) cut eggs from my diet, I try to be mindful of recipes that include them. I’ve enjoyed the positive changes and improvements with regard to my skin since eliminating them, and it’s been fun playing around with egg-free recipes. This super simple recipe for Blender Chocolate Chip Cookies hits the mark by being egg-free and gluten-free – not to mention insanely delicious!
I hope you enjoy these cookies as much as we do. They’ve become a go-to recipe for us! I’m sure you could easily customize them if you enjoy nuts or dried fruit, too. Happy baking!
- 1.5 cups rolled oats
- 1/4 cup (32g) butter, softened
- 1/3 cup brown sugar <— recipe also works with 1/3 cup maple syrup minus almond milk, but the macros are a bit better on the brown sugar version! 😉
- 1/4 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup chocolate chips
Directions: Preheat oven to 350 degrees F. Combine above ingredients, except chocolate chips, in a blender or food processor until batter is smooth. Scrap batter down of sides of blender/food processor with a spatula if needed. When batter is fully combined, stir in chocolate chips. Then, portion batter onto a prepared baking sheet and shape into 9 disks. Bake for 12-14 minutes until edges begin to brown. Remove from oven and allow to cool slightly before serving.
Makes 9 cookies