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

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