Eggless Honey Chocolate Oat Cookies

I could drone on about the wonders of a cookie and the definite importance of all the components needed to make it, well, wonderful. But to sum this entire post up: Holy shite, little did I know that miracles are within reach without the use of an imperative baking ingredient– eggs.

It was hard not to panic, because the cookie craving was kicking strong. An impatient unborn child raging in my abdomen. I just wanted a cookie, and no, I didn’t want to walk all the way to Sainsbury’s just to buy more basic life needs. That’s for Saturdays, and I don’t mind waiting.

Took my chances.

I was even lacking on the sugar side, and that’s where the honey stepped in. Oh, the honey. Without much sugar left, this was the main sweetener, and surprisingly the biggest flavourer. I didn’t think the flavour would be so profound in the final result, but the first thing that popped into my head when I took a bite was, heck, this is a honey cookie. Which is why the word honey comes before chocolate in the title, and that’s highly, highly unusual. It’s right there, it says everything. It’s fact.

The first batch was not a total failure, but I didn’t quite get what I was looking for. The flavours were all there, but everything was an absolute mess. The overly spread out cookies ranked 10 on the edibility scale but about a 2 for aesthetics. After tweaking the baking temperature and proportion of flour, things were looking up. It’s a little messy, and you end up needing to wait a little longer than usual for a proper set in the middle before tucking into a thin, soft stomach of chewy batter. I thank all that honey and zero egg. It’s grossly divine when you get a bit of chocolate and a bit of oaty chew. Yes, chewy is a key descriptive word here.

Happy mistakes.

Eggless Honey Chocolate Oat Cookies (makes 10-12 medium cookies)


130g (around 1 cup) all-purpose flour

23g (1/4 cup) whole rolled oats

40g (slightly less than a half cup) white sugar

100g (3/4) cup chopped chocolate

1 tsp vanilla extract

113g (1/2 cup) butter, softened at room temperature

8-ml (1/3 cup) honey

1 tsp baking soda

pinch of coarse salt


Preheat your oven to 350F (177C) and grease 2 large baking sheets. In a medium bowl, whisk together the dry ingredients– flour, oats, baking soda and chopped chocolate (not the salt!). In a large bowl, whisk together the room temperature butter, white sugar, honey, vanilla and salt. Pour the dry mix into this large bowl and stir together with a spatula or wooden spoon, just until everything comes together. Dollop tablespoonfuls of the mixture on the baking sheets, leaving at least 2 inches in between the cookies. Bake for 15-18 minutes in the preheated oven. Once done, leave to cool for at least half an hour.

Try This Toast Combination Now

When the going gets tough, it’s easy to give up on a lot. But fret not, for you’ll have a slice of toast that will get you over that hump.

It’s the perfect little snack, or breakfast if you have a birdy appetite, like me on some days. I can attest to its pre-yoga workout effectiveness. Energy boosting, almost wholesome. Here is a slice of whole wheat toast, half slathered in tahini, maple syrup and salt, half with a generous coat of butter and marmalade. 

The second bit is a classic, the sort of thing you might fall back on at an endless breakfast buffet (or if you’re a plain old novice). I love love love butter and jam on most days, and some days it’s good old almond/peanut butter, honey and a pinch of maldon salt. Today demanded a switch in routine, and so this was born.

Directions (because the ‘Ingredients’ bit isn’t necessary, right?)

Take one slice of any sort of bread you like (preferable whole wheat, sourdough or a dark rye), and toast in your toaster. Cut in half any which way, then top half with butter and marmalade (or jam, if you don’t have any marmalade, but marmalade is still the best option!), and the other half with tahini, maple syrup, and  apinch of coarse salt (Maldon). Eat the halves separately or, for optimal pleasure, sandwich together and bite. Savour that crunch, then the nuttiness mixing with the sweet jammy middle. A tick of salt at the end. Savour, swallow, maybe repeat.

Dark chocolate and sea salt on toast

No, this does not need a recipe. I’d just like to revel in the glory of two of my favourite things in the world– dark chocolate and toast. Just.

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I don’t think it’s right not to have this at least once in your life.

I bought a new loaf of campagne yuzu bread yesterday on impulse, because that thing looked too good to pass up. It just sat there, lonely, cold, at the display counter. How could I not?

Here is what you need:

  • your favourite bread, whatever that might be. Grab a white bloomer if that satisfies you!
  • couple squares good quality dark chocolate (70% is ideal)
  • sprinkle of coarse salt (I used pink Himalayan)
  • a toaster
  • I’ll stop here
  • too simple

I always have dark chocolate around. Somewhere. Anything less than 70% might just be child’s play, but nothing against that.

Literally take the chocolate, pop it on your favourite slice, slide into the toaster or broiler for 3 minutes until crusty and darkened. Sprinkle on pinch of coarse sea salt, before doing your business.

That’s all I have to say (!)