No egg oatmeal chocolate chip cookies


Oh how I long for Spring. When you live in the Midwest many conversations with strangers start out with what about that weather.  January was probably one of the craziest. My brothers and dad reside in warm climates so I would text them photos of the temperature fluctuations. In the span of two weeks it went from an almost 70 degree day to a couple of days later being 1 degree. Yes 1 degree and that was not the half of it.


OK I’ll stop complaining, wait for Spring and tell you about these lovely no egg cookies. They have 6 ingredients. They can easily be made vegan by using carob chips instead of chocolate. They are chewy and not too sweet. If you prefer a sweeter cookie add more chips or more agave nectar. They can definitely be served at breakfast and they cook up in under 25 minutes. What more is there to say? Try them and let me know what you think. 


Recipe shared at Slightly Indulgent Tuesday

Makes about 14-16 cookies

Active: 10 minutes      Total: 30-35 minutes


  • 1 cup applesauce
  • 2 cups oats
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 tablespoon agave nectar
  • 2 tablespoons chocolate chips


  1. Preheat oven to 350 degrees
  2. In bowl mix together applesauce, oats, vanilla, salt, and agave nectar until moistened
  3. Now add chocolate chips and stir
  4. Use a tablespoonful for each cookie and place on lightly sprayed cookie sheet
  5. Lightly spray tops of cookies
  6. Bake 20-25 minutes or until edges begin to brown just a bit
  7. Remove from cookie sheet and enjoy


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