egg free cookies

This soft and chewy eggless chocolate chip cookies recipe is perfect for those with an egg allergy or if you&#039;re simply out of eggs. This delicious small batch recipe makes just a few cookies - great for satisfying a cookie craving!

Small Batch Eggless Chocolate Cookie Recipe

butter (, softened)

brown sugar

sugar

all-purpose flour

baking soda

vanilla extract

water

vegetable or canola oil

chocolate chips

Heat oven to 350° F (177° C).

Cream butter and sugars together in a medium-sized mixing bowl with a hand mixer until completely mixed.

Add flour and baking soda and mix until ingredients are just incorporated.

Add in the vanilla, water, and oil and mix until combined. Fold in the chocolate chips.

Portion dough with a medium-sized cookie scoop (or use a large tablespoon) onto a baking sheet lined with parchment paper or silpat about 2-inches apart.

Bake for 10-12 minutes, or until edges are just starting to brown. Let the cookies rest on the cookie sheet for 2 minutes before transferring to a cooling rack.

Enjoy the cookies warm or after they have cooled completely.

Here’s why you’ll love these slice-and-bake eggless cookies: they’re easy to make, require no fancy equipment, have the most wonderful buttery melt-in-the-mouth texture and the hazelnut + chocolate combination is simply to die for. 

Hazelnut Chocolate Slice and Bake Eggless Cookies (Gluten Free, Egg Free)

+ 1 1/2 tbsp (80 g) softened unsalted butter

(60 g) soft light brown sugar

tbsp milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

(160 g) plain gluten free flour blend

tsp salt

demerara sugar/coarse brown sugar ((optional,

flaky sea salt ((optional))

In a large bowl, mix together the butter and sugar with a wooden spoon until combined and smooth. Do no beat, whip, whisk or otherwise aerate the mixture – you only want it combined.

Add the milk and vanilla paste, and mix until combined.

Sift the gluten free flour blend, xanthan gum and salt into the butter mixture. Add the chopped hazelnuts and chocolate, and mix everything together until combined and the add-ins are evenly distributed.As the dough comes together, you might find it easier to switch from a wooden spoon to kneading with your hands. The final dough shouldn&#039;t be sticky to the touch, but might be on the softer side.

Shape the dough into a 5 inch/10 cm log (with a 2 inch/5 cm diameter), wrap in cling film or baking/greaseproof paper, and chill in the fridge for at least 1 - 2 hours or in the freezer for at least 30 - 60 minutes.When properly chilled, the dough should feel very firm/hard to the touch.

Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a large baking sheet with baking/greaseproof paper.

Once chilled, unwrap the cookie dough log and roll it in the demarara sugar (optional). If the sugar doesn&#039;t stick, lightly brush the cookie dough with water or milk – this will help the sugar adhere to the log surface.

Slice the log into 1/3 inch/1 cm slices. If any chunks of hazelnuts or chocolate break away during slicing, press them back in place.

Transfer the cookies onto the lined baking sheet at least 1/2 inch/1.5 cm apart, and bake at 355 ºF (180 ºC) for 16 - 20 minutes or until golden brown around the edges.

Cool on the baking sheet for about 10 minutes, then transfer onto a wire cooling rack to cool completely.

Sprinkle with flaky sea salt (optional) and enjoy!

Storage: The cookies keep well in a closed container in a cool dry place for 1 - 2 weeks.

These egg free and dairy free honey and oat cookies are a healthier spin on a childhood favourite, with whole wheat flour and a little ginger for kick. There's no added sugar here, just honey, and the cookies are chewy and soft.

Honey and Oat Cookies

rolled oats

whole spelt flour*

cinnamon

baking powder

salt

coconut oil, melted

ml honey

non-dairy milk

cm fresh ginger (grated (optional)***)

raisins (chocolate chips,

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper (you may need two sheets if yours are small).

In a large bowl, combine the oats, flour, cinnamon, baking powder, salt, and vanilla powder. Add the raisins or chocolate and the sliced almonds if you're using them.

In a smaller dish, whisk together the coconut oil, honey, milk, and ginger.

Add the honey mixture to the dry ingredients and stir to incorporate. If it seems too thin let it sit for five minutes to thicken up a little before shaping the cookies.

Place two tablespoons of the cookie dough onto the baking sheet and spread it out to about a 1 cm thickness with the back of a spoon. Repeat until all of the dough is used, leaving 6 cm (2 inches) between each cookie to allow for spreading.

Bake for 8-10 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes before carefully lifting them off with a spatula and letting them cool fully on a rack. Store in a sealed container for up to 3 days.

https://embed.mediavine.com/videos/ckz8izlcib9s1g6gxf1i

These egg free and dairy free honey and oat cookies are a healthier spin on a childhood favourite, with whole wheat flour and a little ginger for kick. There’s no added sugar here, just honey, and the cookies are chewy and soft.

Honey Oat Cookies

These Double Chocolate Peppermint Cookies are fluffy, rich, and the perfect holiday treat! Vegan, Gluten-Free, and made from 9 wholesome ingredients.

Double Chocolate Peppermint Cookies

all purpose gluten-free flour

cacao powder

pink himalayan salt

coconut butter, melted*

milk,

peppermint extract

coconut sugar (or sub brown sugar)

candy canes, crushed (optional)

Preheat the oven to 350F and line a baking sheet with parchment paper or a reusable silicone mat. Sift the flour, cacao powder, baking powder, and salt into a large bowl then set aside. 

Whisk the melted coconut butter, nondairy milk, peppermint extract, and coconut sugar together in a smaller bowl. If the milk is not at room temperature the coconut butter may thicken and start to solidify &#8211; this is okay, just mix everything together until evenly incorporated

Form a well in the center of the dry ingredients and mix the wet ingredients in with a spatula, eventually switching to your hands. Fold the chocolate chips into the batter, then use a cookie scoop or 2-tablespoon measure to form 12 uniform balls of dough.

Press each ball of dough onto the baking sheet (they will not expand much when baking), then sprinkle with crushed candy canes. Bake in the middle rack of the oven for 10 minutes, then remove and let sit on the tray for 5 minutes before using a spatula to transfer the cookies to a cooling rack.

Enjoy warm, or let cool completely before storing in an airtight container at room temperature for up to 10 days.

These cookies are going to be one of my new go to holiday treats! Instead of using 1 cup gluten free flour mix, I ended up using 3/4 cup cassava flour (another great gluten free flour) and they turned out PERFECT! I also threw in some marshmallows in some of them! So delicious!

My boyfriend and I love these chocolate peppermint cookies! They are our go to recipe recently since he doesn't want to buy cookies with palm oil in them anymore.

I did a little experiment and just used what I had at home. I used coconut oil instead of butter and coconut flour instead of the gf flour. They turned out great! Fluffy and not too sweet. And I bet they'll be even better once I get the right ingredients. Thanks Caitlin for another great cookie recipe!

Gosh the texture. I made these with white chocolate chips and it was perfect for triple chocolate. These are also fine to freeze for later.

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Top 4 egg free cookies recipes from across the web

The most viewed egg free cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed egg free cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine