Are you looking for delightful cookie recipes but need to avoid eggs? You’re in luck! Whether you’re vegan, have an egg allergy, or just ran out of eggs, you don’t have to miss out on delicious homemade cookies. Eggless cookie recipes are just as tasty and satisfying as their traditional counterparts.
Imagine biting into a warm, gooey chocolate chip cookie that’s completely egg-free. From classic chocolate chip to soft shortbread-style cookies, there are plenty of options that will satisfy your sweet tooth without the need for eggs. With a few simple substitutions, you can create cookies that are perfect for any occasion.
Ready to get started? Below you’ll find the ingredients and easy-to-follow steps to whip up your own batch of eggless cookies. Let’s dive in and make some magic in the kitchen!
Eggless Chocolate Chip Cookies
Make delicious eggless chocolate chip cookies with just a few simple ingredients. They’re easy to make and perfect for any occasion.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup softened butter
- 1/4 cup cream cheese
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 1/4 cup vegetable oil
- 1 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C).
Mix the dry ingredients: In a bowl, combine the flour, baking soda, and salt. Set aside.
Cream the butter, cream cheese, and sugars: In a separate bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until smooth and fluffy.
Add the wet ingredients: Mix in the vanilla extract, water, and vegetable oil to the butter mixture.
Combine the dry and wet ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the chocolate chips: Gently fold in the chocolate chips with a spoon.
Chill the dough: Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes.
Scoop and bake: Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to space each one about 2 inches apart.
Bake for 10-12 minutes, or until the edges just start to turn golden brown.
Cool on a wire rack: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Chocolate Crinkle Cookies
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 cup granulated sugar
- ¼ cup vegetable oil
- ½ cup milk (or plant-based milk)
- 1 teaspoon vanilla extract
- Powdered sugar (for coating)
Instructions:
- In a bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, mix cocoa powder, granulated sugar, oil, milk, and vanilla extract until smooth.
- Add the flour mixture to the cocoa mixture. Mix until well combined.
- Cover the dough with plastic wrap. Refrigerate for at least 4 hours or up to 2 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop out 1-1.5 tablespoons of dough and roll into balls.
- Coat each ball generously in powdered sugar and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, or until the cookies have a crinkled appearance.
- Let the cookies cool on a wire rack. Enjoy!
Egg Free Snickerdoodle Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp cinnamon
- 2 tbsp sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together flour, cream of tartar, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until smooth and creamy.
Add the milk and vanilla extract to the butter mixture. Mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
In a small bowl, combine the 2 tablespoons of cinnamon and 2 tablespoons of sugar.
Roll the dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9-11 minutes or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Soft Egg Free Sugar Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
Instructions
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream together the butter, sugar, and cream cheese until smooth and fluffy.
Add the vanilla extract to the mixture and blend well.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
Stir in the milk and press the dough together with a spatula until it comes together.
Chill the dough in the refrigerator for about an hour to make it easier to handle.
Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
Cut out shapes with cookie cutters and place them on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly browned.
Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Eggless Chocolate Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup cream cheese, softened
- 1-2 cups semi-sweet chocolate chips
Instructions:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In another bowl, cream the butter, granulated sugar, brown sugar, vanilla extract, and cream cheese until smooth and glossy.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips with a spoon or spatula.
Scoop out spoonfuls of dough and place them on the baking sheet, spacing them evenly.
Bake for 10-12 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Feel free to enjoy these delicious eggless chocolate cookies anytime!
Mexican Wedding Cookies
These Mexican Wedding Cookies are deliciously sweet and buttery, perfect for any occasion. They are traditionally enjoyed during the holidays but can be a delightful treat any time of the year. This easy-to-follow, eggless recipe makes these cookies accessible for those with dietary restrictions.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour, finely chopped nuts, and salt to the butter mixture. Mix until the dough is well combined.
- If the dough seems too dry, add a tablespoon or two of milk to help bind it.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden.
- Remove from the oven and allow the cookies to cool for a few minutes.
- While the cookies are still warm, roll them in powdered sugar to coat them thoroughly.
- Transfer to a wire rack to cool completely, then give them one final roll in powdered sugar for extra sweetness.
Enjoy your homemade Mexican Wedding Cookies!
Eggless Peanut Butter Blossoms
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup applesauce
- 1 tsp vanilla extract
- Chocolate kisses or chunks for topping
Instructions:
Preheat your oven to 350°F (180°C).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the applesauce and vanilla extract to the butter mixture and mix well.
Gradually add the flour mixture to the wet ingredients. Mix until just combined.
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are lightly golden.
Remove the cookies from the oven and immediately press a chocolate kiss or chunk into the center of each cookie.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your mouth-watering, eggless peanut butter blossoms!
Eggless Chocolate Peppermint Cookies
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Instructions:
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until smooth and creamy. This takes about 3-4 minutes.
Add milk, vanilla extract, and peppermint extract to the butter mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized portions of cookie dough onto the prepared baking tray, spacing them a few inches apart.
Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade eggless chocolate peppermint cookies!
Eggless Nutella Cookies
Ingredients
- 1 cup Nutella
- 1 cup all-purpose flour
- 1/4 cup plain yogurt
- Optional: chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- In a mixing bowl, combine the Nutella and yogurt. Mix until smooth.
- Gradually add the flour to the bowl, stirring until you get a thick, smooth dough.
- If desired, fold in chocolate chips.
- Scoop the dough into 1 1/4 inch-sized balls. Place them on the baking tray.
- Gently press each ball with your fingers to flatten slightly.
- Bake for 10-12 minutes, or until the edges are golden-brown.
- Allow the cookies to cool on a wire rack before serving.
Enjoy your delicious and easy eggless Nutella cookies!
Small Batch Eggless Cheesecake Cookies
To make these Small Batch Eggless Cheesecake Cookies, you’ll only need a few ingredients and some simple steps.
Ingredients:
- 1/4 cup unsalted butter, softened
- 2 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons graham cracker crumbs
Instructions:
- Preheat your oven to 375°F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, use a mixer on medium speed to beat together the butter, cream cheese, sugar, and vanilla until smooth and creamy. This should take about 1-2 minutes.
- Turn the mixer speed down to low. Gradually add the flour, salt, and graham cracker crumbs. Mix until all the dry ingredients are just combined.
- Scoop small balls of dough (about 1 tablespoon each) and place them onto the prepared baking sheet.
- Flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Eggless Oatmeal Raisin Cookies
For a delightful treat, try making these eggless oatmeal raisin cookies. Here’s what you’ll need and the steps to follow:
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup raisins
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
In a bowl, combine all-purpose flour, baking soda, cinnamon, and salt. Set aside.
In a large mixer bowl, beat softened butter, white sugar, and brown sugar until creamy.
Add milk and vanilla extract to the butter mixture. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients. Mix well.
Stir in rolled oats and raisins.
Add water and vegetable oil. Mix until everything is well combined.
Preheat your oven to 350°F (175°C).
Using an ice cream scoop, spoon the dough onto a baking sheet lined with parchment paper. Flatten each scoop slightly.
Bake for 10-12 minutes or until cookies are light brown.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Eggless Lemon Cookies
To make some delightful eggless lemon cookies, gather your ingredients and follow these simple steps.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix the flour, granulated sugar, powdered sugar, baking powder, baking soda, and salt in a large bowl.
- Add the applesauce, vegetable oil, lemon juice, and lemon zest to the dry ingredients. Mix until well combined.
- Scoop about 2 tablespoons of dough and roll it into a ball. Place on the baking sheet and flatten slightly. The cookies will spread a bit while baking.
- Bake for 12-15 minutes or until the edges start to turn golden brown.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy your eggless lemon cookies with a glass of your favorite drink!
Pecan Sandies
Ingredients:
- 1 cup coarsely chopped pecans
- 1 stick unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1 cup all-purpose flour
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Toast the pecans in the oven for about 5 minutes until they are slightly golden. Watch carefully to prevent overcooking. Let them cool and then chop coarsely.
Beat the butter and brown sugar in a large bowl using an electric mixer until well combined. Add the ground cinnamon and mix.
Gradually add the flour to the butter mixture, mixing on low speed until a dough forms.
Stir in the chopped pecans until they are evenly mixed into the dough.
Shape the dough into 1 1/2-inch balls. Place them 2 inches apart on the prepared baking sheets.
Press each ball gently with the bottom of a glass to flatten them to about 1/2-inch thickness.
Bake the cookies for 8-10 minutes or until the edges are slightly golden.
Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Enjoy your homemade Pecan Sandies!
Chocolate Chocolate Chip Shortbread Cookies
Here is how to make some delicious Chocolate Chocolate Chip Shortbread Cookies with no eggs.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and powdered sugar with an electric mixer until fluffy, about 5 minutes. Add vanilla and beat until combined.
In a separate bowl, sift together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture. Beat on low speed until the dough is well combined.
Stir in the chocolate chips.
Roll out the dough between two pieces of parchment paper to about 1/4 inch thick. Chill in the fridge for 30 minutes if the dough is too soft.
Use a cookie cutter to cut out shapes from the dough. Place them on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are set and the centers are no longer doughy.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Eggless Thumbprint Cookies
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp cornstarch (optional)
- Jam or caramel for filling
Instructions:
In a large bowl, beat the butter and confectioners’ sugar until smooth.
Add vanilla extract and mix well.
Gradually add flour, salt, and cornstarch (if using). Mix until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and place them on the baking sheet.
Use your thumb or the back of a teaspoon to make an indentation in each ball.
Refrigerate the dough balls for another 15 minutes.
Fill each indentation with about 1/4 to 1/3 teaspoon of jam or caramel.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These easy and delicious eggless thumbprint cookies are perfect for any occasion. Enjoy baking!
Eggless Soft Molasses Cookies
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 cup brown sugar
- ¼ cup molasses
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (165°C).
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
In a large bowl, cream the softened butter and brown sugar together until smooth and creamy, about 3-4 minutes.
Add the molasses, milk, and vanilla extract to the butter-sugar mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients. Mix until well combined.
Roll tablespoons of dough into balls and place them on a lined baking sheet.
Bake for 10-12 minutes or until the cookies are set around the edges but still soft in the center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Eggless Oatmeal Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1/2 cup raisins or chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C).
Mix the dry ingredients (flour, baking soda, cinnamon, and salt) in a bowl. Set aside.
Beat the butter, granulated sugar, and brown sugar together in a large mixer bowl until smooth and creamy (about 3 – 4 minutes).
Scrape down the sides and bottom of the bowl as needed, then add milk and vanilla. Mix until incorporated.
Gradually add the dry ingredients to the wet ingredients. Mix well until combined.
Fold in the oats and raisins or chocolate chips, if using, with a wooden spoon.
Scoop out the cookie dough into small balls and place them on a baking tray lined with parchment paper.
Bake for about 10-12 minutes or until the edges are golden brown.
Let the cookies cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
Enjoy your delicious eggless oatmeal cookies!
M&M Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dry milk powder
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup M&M candies
Instructions:
Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper or a silicone baking mat.
In a bowl, mix together the flour, baking powder, salt, and dry milk powder.
In another bowl, mix the oil and sugar until the sugar is dissolved.
Add the milk and vanilla extract to the oil-sugar mixture and stir well.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Gently fold in the M&M candies.
Drop spoonfuls of dough onto the prepared baking tray, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the colorful, tasty treat!
Gingerbread Crinkle Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- Powdered sugar for rolling
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
In another bowl, cream the butter and brown sugar using a hand mixer until well combined and fluffy.
Add the molasses to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop the dough into small balls and roll each one in powdered sugar until fully coated.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the cookies are set and slightly cracked on top.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Eggless Coconut Cookies
Here’s how you can make eggless coconut cookies at home.
Ingredients:
- 1 cup butter (softened)
- 3/4 cup granulated sugar
- 1 cup desiccated coconut
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions:
- Preheat your oven to 320°F (160°C).
- Line a baking tray with parchment paper.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Sift together the flour, baking powder, and salt.
- Add the dry ingredients to the creamed butter and sugar, mixing well.
- Stir in the desiccated coconut until evenly distributed.
- Scoop 2-3 tablespoons of dough and roll into smooth balls.
- Place the balls on the prepared tray, leaving space for spreading.
- Press gently with a fork to flatten slightly.
- Bake for 15-18 minutes, or until edges are golden brown.
- Let the cookies cool on a wire rack.
Old Fashioned Eggless Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the milk and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the peanut butter mixture, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use a fork to press down on each ball, creating a crisscross pattern.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your old-fashioned eggless peanut butter cookies with a glass of milk!
Oatmeal Cookie Recipe Without Egg
Ingredients:
- 1 cup flour
- 1 cup rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter (or coconut oil), softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- Optional: Raisins or chocolate chips
Instructions:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, combine the flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy, about 3-4 minutes.
Add vanilla extract and milk to the butter mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If you like, fold in raisins or chocolate chips.
Scoop dough onto the prepared baking sheet, about 2 inches apart.
Bake for 10-12 minutes, or until edges are golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy your delicious eggless oatmeal cookies!
Soft and Chewy Gingerbread Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In another bowl, cream together butter and brown sugar using a hand or stand mixer. Mix until light and fluffy.
Add molasses, milk, and vanilla extract to the butter mixture. Mix well.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Scoop the dough into small balls and place them on the prepared baking sheet.
Flatten each ball slightly with your fingers or a spoon.
Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your soft and chewy gingerbread cookies!
Chocolate Dipped Toffee Shortbread Cookies
To make these delicious Chocolate Dipped Toffee Shortbread Cookies, you will need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits (plus extra for sprinkling)
- 1 cup chocolate chips, melted
Instructions
Preheat Your Oven: Set your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Mix Butter and Sugar: In a bowl, beat the softened butter and powdered sugar until smooth and creamy, about 3 minutes.
Add Vanilla: Mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients: Gradually add the all-purpose flour into the butter mixture and mix until just combined.
Fold in Toffee Bits: Stir in 1/2 cup of toffee bits.
Shape the Dough: Form the dough into a disk shape, wrap it in plastic wrap, and refrigerate it for about an hour.
Slice and Bake: Remove the dough from the fridge. Slice it into 1/4-inch thick cookies and place them on the prepared baking sheets. Bake for 12-14 minutes or until the edges are lightly golden.
Cool and Dip in Chocolate: Allow cookies to cool completely. Melt the chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
Dip and Sprinkle: Dip one half of each cookie into the melted chocolate. Shake off the excess chocolate and place the cookies back on the parchment paper. Sprinkle extra toffee bits on top of the chocolate part of each cookie.
Let Set: Allow the chocolate to set completely before serving. Enjoy your eggless chocolate dipped toffee shortbread cookies!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.