I wanted to bake some treats for my little one's school for Halloween. Looked at a couple of Halloween themed recipes and nothing caught my attention especially with the ingredients I had at home. Finally went with the M&M cookies recipe because it looked colorful and I too have been wanting to try it for quite sometime now.
I modified it a bit to include whole wheat flour and make it egg free too. The cookies turned out great. Crisp on the outside and chewy inside. I heard from the teachers that it was a huge hit in the school. Christmas is around the corner and this cookie recipe will be perfect for cookie swaps too. More Christmas baking recipes here.
Recipe
Eggless Chewy Oatmeal and M&M Cookies
Ingredients
PART 1:
- 2 and ¾ quick cooking oats
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
PART 2:
- 1 cup butter
- 1 cup brown sugar
- ¾ cup white sugar
- 2 teaspoons Ener-G egg replacer
- ⅓ cup water
- 1 tablespoon vanilla extract
- 2 cups mini M&Ms
Instructions
- In a bowl mix together the dry ingredients listed in Part 1 and set aside.
- In another large bowl, cream together the butter and sugars, until smooth and creamy.
- Add the Ener-G egg replacer powder, water and vanilla extract and beat well.
- To this wet mix add the oats and flour mix and combine well.
- Stir in the M&Ms too.
- Cover it and cool it in the refrigerator for at least 30 minutes.
- After about 15 minutes, preheat the oven at 325F/160C for 15 minutes. Grease the baking tray(s) with butter or non-stick cooking spray.
- Take a tablespoon of dough, roll it and flatten it slightly. Do it for the rest of the dough and place it about an inch apart. If you want you can press some more M&Ms not top of each cookie.
- Bake it for 10-12 minutes. I took out mine after 11 minutes.
- Cool the cookies on the baking sheet itself on a wire rack for at least 5 minutes, before placing the cookies directly on the rack to allow it to completely before storing it in an air tight container.
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Kb says
WHat is the shelf life for these cookies? I want to bake them for my son's bday. Can I make them 3 weeks in advance?
Madhuram says
You can bake them in advance and freeze it probably. Or else freeze the dough after scooping in into individual cookies and then bake it the day before.
preety mohata says
can i use tofu or buttermilk instead of egg replacer?
Madhuram says
That doesn't work for cookies Preety. Flaxseed powder is another option you can try.
Fiona says
I was so skeptical of this recipe. I don't know why!! When I mixed up the dough I was sure it wouldn't work, that it wasn't wet enough. However, they turned out wonderful!! These were so good. Thanks for sharing!!!
Madhuram says
You're welcome Fiona.
sheena says
Looks yummalicious....pls suggest alternative for egg replacer....plann8ng to make it for my son's Christmas party in school
Madhuram says
You can try it with flax seed meal but it will be very chewy though. 1 tablespoon of flax see meal blended with 3-4 tablespoons of warm water can be used.
Jen @ Jen's Favorite Cookies says
I've never tried that egg replacer before. I might have to give it a shot. And I love how colorful m&m cookies are too!
Madhuram says
Thanks Jen. Do try the egg replacer and see how it works.