eggless 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.

Melt-in-your-mouth Egyptian butter cookies! Simple bite-sized eggless cookies, made of 3 ingredients: ghee, powdered sugar, and flour.

 Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah)

195 g ghee (highly clarified butter

63.77 baking powder

240 g all-purpose flour, sifted

almonds

Place ghee in a large mixing bowl.  Using a hand-held electric mixer like this one, mix on low until ghee is whipped.

Add powdered sugar, then mix again using hand mixer. Start mixer on low and then increase speed as needed to medium until the ghee-sugar mixture is whipped (should look smooth and fluffy.)

Set the mixer aside. Add baking powder, then add 1 cup flour. Knead with your hand to work flour in, then add the remaining 1 cup flour. Knead again until flour is well incorporated into a super soft dough.

Cover and refrigerate for 20 minutes so that the dough will firm up a bit. Meanwhile, preheat oven to 350 degrees F (see tip #2). And prepare a baking sheet lined with parchment paper.

When ready, remove dough from fridge. Take small portions of dough (heaping 1/2 tablespoons) and form into small walnut-sized balls. Ever so lightly press the top (do not flatten). Arrange on prepared baking sheet, about 2 to 3 inches or so apart.

Lightly press a slivered almond on each or some of the cookies.

Bake in heated oven for 12 to 15 minutes or so (cookies should firm up and gain a bit of color on the bottom. But should remain pretty light in color on top.)

Remove from oven. Do NOT touch cookies until cooled (they will fall apart). Sprinkle powdered sugar on top. Enjoy!

I ended up forming the dough into a log that I wrapped in parchment.  I refrigerated overnight and sliced into 1/4 inch slices.  Baked at 325 on parchamentlined baking sheets.  They baked great!  Delicious cookies!

Amazing cookies. Loved it. And these really melt in mouth!! Thank you for the recipe.

These were yummy! I'm allergic to wheat, so I used a GF all purpose flour. They're solid butter cookies. I added a pinch of cardamom but the flavor didn't really come through. If I were to make again, I think I might add more than a pinch of cardamom. I'm not a big sweets person but these have been enjoyable with tea/coffee and they're more rich than they are sweet!

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.

Crave-ably chewy, soft eggless peanut butter cookies that are filled with salty-sweet comfort! Although traditional recipes for PB cookies depend on eggs, these eggless cookies do NOT disappoint. How to make peanut butter cookies without eggs in just 35 minutes.

Eggless Peanut Butter Cookies

peanut butter (salted)

butter, softened ((or vegan butter))

white sugar ((or sub half brown sugar))

½ tsp baking powder

¼ tsp baking soda

salt

milk

Tbsp mix-ins of choice ((nuts, chocolate chips, etc.))

Preheat oven to 350°F (180°C).

In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.

Separately, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)

Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)

Optional: Add 2 Tbsp mix-ins of choice and fold into dough.

Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.

Press down on each cookie with a fork to create the classic crisscross pattern.

Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)

Allow to cool 5 minutes then transfer to a wire rack.

Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).

These no egg chocolate chip cookies are perfect when you have run out of eggs or don&#039;t want eggs in your cookies. The cookies are delicious &amp; easy to make. Visit BreadDad.com for more easy cookie &amp; bread recipes.

No Egg Chocolate Chip Cookies Recipe

Tablespoons Unsalted Butter ((softened))

Cup Milk

Cup Brown Sugar ((packed cup))

Cup Granulated White Sugar

Teaspoon Vanilla Extract

Cups Flour ((all purpose flour))

Teaspoons Baking Soda

Teaspoon Salt

Cups chocolate

Preheat oven to 375 degrees F.

Soften the butter in a microwave. FYI - I like to semi-melt the butter for better &quot;mixability&quot;.

Mix the milk, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.

Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don&#39;t overmix. Only mix for 1-2 minutes with an electric mixer.

Add the chocolate chips chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.

Optional (but recommended) - Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.

Scoop the dough with a tablespoon and place this dough &quot;ball&quot; onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).

Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.

Bake for 8-10 minutes or until golden brown.

Remove baking sheet from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, the cookies might break when removed from the baking sheet.

Use a spatula to remove the chocolate chip cookies and place the cookies on cooling racks in order to cool down completely.

Please read Bread Dad&#39;s tips section below for extra information on how to make this recipe successfully &amp; to avoid common cookie problems.

These butter cookies are decadently rich made with whole wheat flour, butter and spiced with cardamom and nutmeg powder. They are lightly crispy  and so delicious, and made with only a handful of pantry staples.

Butter Cookies | Easy Eggless Butter Cookies Recipe

whole wheat flour (- 240 grams)

Butter

½ teaspoon baking powder (or ½ teaspoon baking soda)

nutmeg (or ground nutmeg powder)

milk (cold

yogurt ((curd))

In a blender or grinder, add the sugar and seeds of 4 to 5 green cardamoms. Swap green cardamoms with vanilla extract, but add the vanilla when you add milk to the flour mixture at step 8.

Grind to a fine powder. Keep aside. You can also use  ¾ cup of powdered sugar or confectioner&#039;s sugar instead of grinding the sugar.

In a mixing bowl, take whole wheat flour and baking soda or baking powder.

With a spoon or spatula mix everything well.

Add the cold or chilled butter. With your fingertips break the butter and mix with the flour. You can cut the butter with two knives too. This can also be achieved with a food processor or a stand mixer or a pastry cutter. If the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again..

Mix till you get a bread crumb like texture in the mixture.

Add powdered sugar and grated nutmeg or ground nutmeg powder. Mix well with a spoon or spatula.

Add yogurt. Lightly mix and then add 2 to 3 tablespoons milk. If using vanilla extract, add it at this step.

Mix and gather the entire mixture together to a dough. Don't knead.

Keep the cookie dough covered in a bowl, in the fridge for 30 minutes.

Making cookie dough

Before baking and cutting the cookies, preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit.

Remove the dough and spread some flour on the work surface as well as on the dough. Divide or cut the dough into two equal parts.

With a rolling pin, roll the dough. Roll the dough to a thickness of 0.50 to 0.75 cms.

With cookie cutters, cut the dough. Gather the remaining dough and again roll. Cut with the cookie cutters and repeat the process.

making butter cookies

Then place the cookies in a baking tray with an inch space between them.

Bake the cookies in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden.

Once baked, remove when still hot and place them on a wired tray or rack. So that the cookies cool down.

Once they cool down at room temperature, place them immediately in an airtight jar or box.

Serve butter cookies plain or with milk or tea.

Baking butter cookies

These easy pumpkin  protein cookies are packed with flavor and protein. Naturally egg-free and  gluten-free, and added pecans for crunch! Makes 4 cookies.

Pumpkin Protein Cookies

vanilla whey protein (31 grams)

coconut flour (7 grams)

pumpkin puree (62 grams)

coconut sugar (8 grams)

pumpkin pie spice

sea salt ((or regular salt))

pecans

Preheat oven to 325F (163C).

Except for the pecans, mix all cookie ingredients until well combined.

Fold in the pecans.

Spoon batter onto a parchment-lined cookie sheet as 4 cookies. Use the back of your spoon to help shape them.

Bake for 5 minutes, and check to see if they are firm. If not, continue to bake and check every 1-2 minutes. For best results, remove from oven as soon as they are firm. (Over-baked whey cookies can get very dry.)

Enjoy! Store in the refrigerator.

Baci di dama, translating to &quot;lady&#039;s kisses&quot; in Italian, are bite-sized hazelnut cookies filled with chocolate. These cookies have a crisp, shortbread-like texture and a rich, nutty taste. Their small size makes them perfect for an afternoon coffee or after dinner indulgence. They also keep well, and because this recipes makes a generous batch of about four dozen cookies, they&#039;re ideal for holiday cookie trays or homemade gifts.

Baci Di Dama (Italian Chocolate Hazelnut Cookies)

(140 grams) hazelnuts

(85 grams) powdered sugar, (divided)

(120 grams) all-purpose flour

(113 grams) cold unsalted butter, cut into 1/2-inch cubes

vanilla extract or dark rum

lemon zest ((about 1/2 lemon))

(113 grams) semi-sweet or bittersweet chocolate ((60 to 70% cacao), chopped)

Preheat your oven. Arrange racks in the bottom and upper third of your oven, then preheat to 350°F. Line 2 baking sheets with parchment paper.

Roast the hazelnuts. Spread the hazelnuts out on one of the prepared baking sheets and bake for 10 minutes, until browned and your whole kitchen smells nutty (leave your oven on, we’ll bake the cookies at the same temperature).

Remove the hazelnuts’ skins. While the hazelnuts are still warm but cool enough to handle, transfer them to a clean, damp tea towel. Wrap them in the towel and rub them together vigorously for 1 to 2 minutes to remove as much of the skins as possible.

Grind the hazelnuts. Transfer the hazelnuts to a food processor and discard the skins. Measure out the 3/4 cup of powdered sugar, then scoop out 2 tablespoons of the sugar to add to the hazelnuts. Process the hazelnuts and 2 tablespoons of sugar until they’re finely ground, 1 to 2 minutes.

Mix the dry ingredients. Add the remaining sugar, flour, and salt. Process until the dry ingredients are evenly distributed, about 1 minute. You may need to pause and use a rubber spatula to scrape the bottom corner of the processor bowl.

Make the dough. Add the cubes of butter, vanilla extract, and lemon zest to the dry ingredients. Pulse a few times to break up and distribute the butter, then process until the dough begins to clump together into a cohesive dough, about 30 seconds.

Portion the dough. Dump the dough onto a clean work surface. Gently knead the dough a few times if there are still some dry bits of flour. Divide the dough into 4 equal pieces, about 4-ounces (115g) each.

Shape the dough. Gently shape each piece into a 1-inch diameter log about 12-inches long. If the log starts to break apart, gently press it back into shape. The dough shouldn’t stick to the counter, but if it does dust lightly with flour.

Shape the cookies. Use a bench scraper or a sharp knife to cut each log into 24 1/2-inch pieces. Form each piece into a ball with your hands. Space them 1 inch apart on the prepared baking sheets, reusing the pan and parchment from roasting the hazelnuts. You should be able to fit 48 cookies per pan.

Bake. Bake for 8 minutes, then rotate the pans back to front and switch the pans between the top and bottom oven racks. Continue baking until the tops of the cookies are dry and the edges are just starting to turn golden, about 6 minutes more.

Cool. Let the cookies cool in the pan to room temperature, about 30 minutes.

Melt the chocolate. Add the chopped chocolate to a microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring with a rubber spatula each time, until the chocolate is melted and smooth.

Assemble. Dollop about 1/2 teaspoon of chocolate on the bottom of a cookie, then gently press another cookie on top to form a sandwich. The chocolate should spread right to the edges of the cookies. Repeat with the rest of the cookies, pairing the cookie halves by shape and size.

Rest and serve. Let the chocolate set until firm before serving, at least 15 minutes. The cookies will keep in an airtight container at room temperature for up to 1 week.

I made these because they looked so good and boy was I correct. Now they’re everyone’s favourite cookies and I am getting lots of requests to make more. Such an excellent recipe.

Wonderful marriage of hazelnuts and chocolate in an elegant crisp cookie. Using the food processor for a cookie was for me novel and effective, leaving little to clean up. I also would not have thought of adding lemon zest, but it melds well.

Melomakarona are soft, oval-shaped Greek cookies scented with orange and cinnamon, drenched in honey syrup and covered with crushed walnuts. Yes, they are irressitable! This recipe makes 60 cookies; they keep well so that you can enjoy them for a while or gift them to family and friends.

Melomakarona Recipe

orange, (zested and cut in half)

cinnamon

honey ((I used Greek honey))

extra virgin olive oil

brandy

orange juice

orange

nutmeg

½ cups all purpose flour

walnut halves, (finely chopped (chop the walnuts after measuring))

Make the syrup. In a medium saucepan, combine the water, sugar, orange, and cinnamon stick. Bring to a boil over medium-high for 5 minutes or until the sugar dissolves completely. Remove from heat and stir in the honey. Set the syrup aside to cool completely (do not remove the cinnamon or orange until you are ready to use the syrup).

Heat the oven to 350 degrees F.

In a large mixing bowl, combine the EVOO, brandy, orange juice, orange zest, 1 cup sugar, cinnamon, and nutmeg. Mix.

In another bowl, sift the flour, baking powder and baking soda.

Slowly, add the dry flour mixture to the wet olive oil mixture (I added 1/3 of the flour at a time), while mixing with a wooden spoon. Once all the flour has been added, use your hands to knead the dough until smooth (do not overwork the dough).

Prepare a large sheetpan (or two) and line with parchment paper.

Take about 1 ½ tablespoons of the cookie dough and shape it between your palms into an oval shape (like a small egg). Lightly flatten (do not flatten too much) and set on the prepared sheet pan. Repeat, forming the cookies until you have used up all the dough. Line the cookies in the sheet pan, making sure to leave about ½ inch between them.

In the center of each cookie, lightly press the tines of a fork in a crosshatch pattern. The cookies should flatten a tiny bit in the center (but you should not push so hard the cookies become too flat).

Bake on the center rack of your heated oven for 20 to 25 minutes; the cookies should be golden in color but they should not brown too much.

Remove the orange and cinnamon stick from the syrup.

As soon as you take the cookies out of the oven, put them in the cold syrup, flipping them around for about 20 to 30 seconds or so (you will need to do this in batches, making sure that all the cookies are able to absorb enough syrup).

With a slotted spoon, remove the cookies from the syrup and arrange them on a tray or directly on your serving dish. Sprinkle each cookie with a generous pinch of the chopped walnuts (pat the walnuts lightly so they will stick to the cookies).

I have used several recipes from this site with great success.  This is the first one that no one liked.  The main comment was that there was no flavor other than the honey.  Will try a different one next time.

For vegan, substitute Agave for Honey. *
We made 30 cookies. Should have made 60 since they are so incredibly delicious!

we added an egg and extra OJ as a substitute for the brandy, do you think it will turn out okay?

Try this recipe if you are looking for the best shortbread cookies! It is perfectly buttery, very lightly crispy, and not overly sweet.

Simple Shortbread Cookies

Top 10 eggless cookies recipes from across the web

The most viewed eggless cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Small Batch Eggless Chocolate Cooki...

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Melomakarona Recipe

Simple Shortbread Cookies

Top 10 eggless cookies recipes from across the web

The most viewed eggless cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Batch Eggless Chocolate Cooki...

Melt-in-Mouth Butter Cookies (Egyp...

Hazelnut Chocolate Slice and Bake E...

Eggless Peanut Butter Cookies

No Egg Chocolate Chip Cookies Recip...

Butter Cookies | Easy Eggless Butte...

Pumpkin Protein Cookies

Baci Di Dama (Italian Chocolate Haz...

Melomakarona Recipe

Simple Shortbread Cookies

The most viewed eggless cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine