Oatmeal Chocolate Chunk Cookies

Using jumbo chocolate chunks makes these eggless oatmeal chocolate chunk cookies even more delectable and delicious every time you bite into one. Of course you can use chocolate chips too.

Prep Time20

Cook Time14

Cooling Time5

Total Time39

Method: Baking

Course: Cookies

Servings: 44 Cookies

Ingredients

1 cup unsalted butter softened
1 cup brown sugar firmly packed
½ cup granulated sugar
½ cup Aquafaba (2 flax eggs or 2 eggs)
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
3 cups quick-cooking oats
1 and ½ cups dark chocolate chunks 70%

Instructions

Preheat oven to 180C/350F. Line cookie sheet/s with parchment paper and keep aside.
In a large bowl cream together the butter and sugars, until light and creamy.
Add Aquafaba and vanilla extract to the creamed butter mixture and beat well.
To this add sifted flour, baking soda, and salt mix. Also, stir in the oats and chocolate chunks and mix well.
Scoop out the batter using a tablespoon and drop it on the prepared cookie sheet 2 inches apart. Flatten it lightly. Bake it for 12-14 minutes or until brown around edges.
Remove the pans from the oven and leave the cookies on the pan for 3-5 minutes. After that remove the cookies from the pan and place it on wire cooling racks to cool down completely before storing it in an air-tight container.

Notes

If you don't have aquafaba or not brave enough to try it in this recipe, you can use flax egg replacement for 2 eggs instead.
Sometimes the consistency of the liquid from the canned legumes varies. It can either be quite thick so that it can be used directly, but if it's on the thinner side you can boil the liquid so that it reduces in quantity and thickens.
I always test batch 2-4 cookies to see how it spreads or doesn't spread so that I can adjust it accordingly to get perfect cookies. I observed that the cookies that I didn't flatten while test baking didn't spread as much as the ones which I had flattened. So while baking the rest of the cookies I flattened the dough.
I divided the cookie dough into 2 parts and used chocolate chunks for the one part and chopped pecans for the other.
I used 70% dark chocolate chunks so the cookies were not too sweet.
While trying to figure out the nutrition information I was not able to key in the chocolate chunks I used. After many failed attempts I entered the information for semisweet chocolate chips and the nutrition facts are based on that.
I believe that the sugar content would be on the lower side and other data will also change if I had been able to use the information of 70% dark chocolate chunks I had used.

Taste & Texture

These oatmeal chocolate chunk cookies made with aquafaba as egg substitute turned out great like any other chocolate chip cookies I have baked earlier. Aquafaba did not leave any after taste or smell at all.
Unless and otherwise I specifically mentioned it nobody could sense anything different. The cookies were crispy when it came right out of the oven but did end softening up over the next few hours, which we didn't mind at all.

Nutrition