Oatmeal chocolate chip cookies – Eggless

IMG_9119They are pleasant for eyes, therapeutic to prepare, and fabulous for the taste buds. what more do you promulgate for just silly cookies .. And, of course, they are quick to put together.


They are marking something more..yeah…celebration of my birth on this earth. Not much I have to write about these lovely deas. They talk louder than what I can write.


I used the organic jaggery as sweetener, home-grown vanilla and some chocolate chips lying in my fridge from old A Coruna days. All these ingredients are close to my heart, which would provide me one more reason to savour thiS love affair. I would rather count on ‘prana’ rather counting ‘calories’. 



So, here you go and watch the love affair of chocolates and oatmeal came together to create a great taste.IMG_9118


  • 1 cup all-purpose flour
  • 1 1/2 cup oatmeal
  • 3/4 cup clarified butter / ghee
  • 3/4 cup  chocolate chips and some extra to sprinkle on top
  • 2 tbsp jaggery
  • 1 tbsp heaped sugar
  • 1/4 tbsp fruit salt
  • 1/4 salt
  • 1 vanilla been scraped
  • 1 tbsp plain yogurt – optional

Method -Pre heat the oven at 180°C or 350°F.

Mix all dry ingredients and wet ingredients in seperate bowls except yogurt. Whisk the jaggery and clariffied butter untill well combineded. Keep the yogurt seperately – don’t mix.

Mix in the dry and wet ingredients together till well combined. At this stage if you find the ingradients are dry, stir the yogurts in. I did mix the yogurts.

Make 12 large balls and flatten it with your hands. sprinkle some chocolate chips on top, and align it on the baking tray.

Put it in the oven for about 20 minutes or until the cookies turn into golden colour.

These are savoured best, fresh out of the oven, however these cookies can save well upto a week without refrigeration.

Makes about 12 large cookies.

Note- You can substitute jaggery with brown sugar, however it may differ in colour and to some extent the moisture level in cookies.


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