Baking without eggs doesn’t mean you have to miss out on the joy of delicious, homemade cookies! Whether you’re vegan, have an egg allergy, or just ran out of eggs, we’ve got you covered with 20 scrumptious eggless cookie recipes. From classic chocolate chip to innovative flavors, these treats are sure to satisfy your sweet tooth. Dive in and discover your next favorite bake!
Classic Eggless Chocolate Chip Cookies
Guess what? I’ve been on a quest to find the perfect eggless chocolate chip cookie recipe, and after countless batches, I’ve finally nailed it. These cookies are not just a hit in my household but have also become a requested treat at every gathering. Let me share this gem with you.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 1/4 cup milk
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Mix in the vanilla extract and milk until well combined. The mixture might look a bit curdled at this point, but that’s perfectly fine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
- Fold in the chocolate chips evenly throughout the dough. For an extra chocolatey bite, reserve some chips to press onto the tops of the cookies before baking.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool, so resist the urge to move them too soon.
Light, chewy, and packed with chocolate, these cookies are a dream. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.
Eggless Oatmeal Raisin Cookies
Many of us have been there—craving something sweet and comforting but wanting to keep it somewhat healthy. That’s where these eggless oatmeal raisin cookies come in, a recipe I’ve tweaked over the years to perfection. They’re chewy, packed with flavor, and just happen to be egg-free, making them a hit in my household.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp water
- 1 tsp vanilla extract
- For the mix-ins:
- 1 1/2 cups old-fashioned oats
- 3/4 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can help avoid lumps.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Tip: Room temperature butter mixes better.
- Add the water and vanilla extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies.
- Fold in the oats and raisins until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How delightful these cookies turn out—chewy with a slight crunch from the oats and bursts of sweetness from the raisins. Serve them with a glass of cold almond milk for a comforting snack, or pack them in lunches for a sweet treat on the go.
Vegan Peanut Butter Cookies
Vegan peanut butter cookies have been my go-to treat for years, especially when I need something quick, delicious, and guilt-free. There’s something magical about the way peanut butter transforms into a chewy, melt-in-your-mouth cookie that even non-vegans can’t resist.
Ingredients
- For the dough:
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, granulated sugar, brown sugar, almond milk, and vanilla extract until smooth.
- Tip: If your peanut butter is too stiff, warm it slightly in the microwave for easier mixing.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Tip: The dough should be slightly sticky but manageable. If it’s too wet, add a tablespoon of flour at a time until it reaches the right consistency.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with a fork, creating a crisscross pattern.
- Tip: Dip the fork in sugar between presses to prevent sticking and add a subtle crunch.
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Zesty and rich, these vegan peanut butter cookies are perfect with a glass of almond milk or crumbled over dairy-free ice cream for an indulgent dessert. Their chewy texture and deep peanut flavor make them irresistible any time of day.
Eggless Sugar Cookies with Vanilla Glaze
Kicking off the weekend with a baking project is my kind of self-care, and these Eggless Sugar Cookies with Vanilla Glaze are the perfect start. They’re not just a treat for those avoiding eggs but a delightful twist on the classic that everyone will love. I remember the first time I tried making them; the kitchen was a mess, but the cookies were a hit!
Ingredients
- For the cookies:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the milk and vanilla extract to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass. Tip: Dip the glass in sugar to prevent sticking and add a little crunch.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.
Crunchy on the edges yet soft in the middle, these cookies are a dream with their sweet vanilla glaze. Try serving them with a cup of hot tea for a cozy afternoon treat, or pack them in a pretty box for a thoughtful homemade gift.
Soft Eggless Snickerdoodles
Very few things bring me as much joy as baking a batch of cookies that everyone can enjoy, including those who avoid eggs. That’s why I’m thrilled to share my recipe for Soft Eggless Snickerdoodles, a twist on the classic that’s just as tender and cinnamon-sugary as the original.
Ingredients
- For the dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the coating:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Stir in the vanilla extract and milk until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- In a small bowl, mix together the 2 tbsp sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with the bottom of a glass for even baking.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Soft Eggless Snickerdoodles are wonderfully tender with a delightful crackly surface. The cinnamon-sugar coating gives them a sweet, spicy kick that’s irresistible. Try serving them warm with a glass of cold almond milk for a comforting treat.
Eggless Almond Butter Cookies
Very few things bring me as much joy as baking a batch of cookies that are not only delicious but also cater to dietary restrictions without compromising on taste. Today, I’m sharing my go-to recipe for Eggless Almond Butter Cookies, a treat that’s as easy to make as it is to love, especially for those looking for egg-free options.
Ingredients
- For the dough:
- 1 cup almond butter (creamy or crunchy, your choice)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond milk (or any milk alternative)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond butter, granulated sugar, brown sugar, and vanilla extract until well combined. Tip: If your almond butter is too thick, warming it slightly can make mixing easier.
- Add the baking soda and salt to the mixture, stirring until evenly distributed.
- Gradually mix in the almond milk until the dough comes together. It should be soft but not sticky. Tip: The dough’s consistency is key; if it’s too wet, add a bit more almond butter.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing can add a nice crunch and prevent sticking.
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies with their rich almond flavor and delightfully chewy texture. They’re perfect with a glass of cold almond milk or as a sweet addition to your lunchbox. Experiment with adding a sprinkle of sea salt on top before baking for a sweet and salty twist.
Chewy Eggless Gingerbread Cookies
During the holiday season, I always find myself craving the warm, spicy flavors of gingerbread, but not everyone in my family eats eggs. That’s how I stumbled upon creating these chewy eggless gingerbread cookies that are just as delicious as the traditional version. They’ve become a staple in our home, especially when we want to share a treat with friends who have dietary restrictions.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
- In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the molasses and water to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniformly sized cookies, use a small cookie scoop.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet, so it’s okay if they seem a bit underdone.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Absolutely delightful, these cookies have a perfect chewy texture with a deep, spicy flavor that’s not too overpowering. I love serving them with a glass of cold almond milk or crumbling them over vanilla ice cream for an extra special treat.
Eggless Double Chocolate Cookies
Perfect for those late-night cravings or a cozy weekend treat, these Eggless Double Chocolate Cookies have become my go-to recipe when I need a quick chocolate fix. I remember the first time I made them; the kitchen smelled like a bakery, and the cookies disappeared within minutes!
Ingredients
- For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 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
- For the chocolate chips:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the milk and vanilla extract to the butter mixture, beating until smooth.
- Gradually mix in the dry ingredients until a dough forms, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, bake for the lesser time.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days. Tip: For a warm treat, microwave a cookie for 10 seconds before serving.
These cookies are irresistibly soft with a rich chocolate flavor that’s perfectly balanced by the sweetness of the chocolate chips. Serve them with a glass of cold milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for a decadent dessert.
Vegan Coconut Macaroons
Finally, a dessert that satisfies my sweet tooth without any guilt! These Vegan Coconut Macaroons are my go-to when I’m craving something sweet but want to keep it plant-based. The first time I made them, I was skeptical about how they’d turn out without eggs, but the coconut and aquafaba worked their magic.
Ingredients
- For the macaroons:
- 3 cups shredded coconut (unsweetened)
- 1/2 cup coconut sugar
- 1/4 cup aquafaba (the liquid from a can of chickpeas)
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the chocolate drizzle (optional):
- 1/2 cup vegan chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, coconut sugar, and salt until well combined.
- Add the aquafaba and vanilla extract to the bowl, stirring until the mixture sticks together when pressed. Tip: If the mixture is too dry, add a tablespoon of aquafaba at a time until it holds together.
- Using a cookie scoop or your hands, form the mixture into small mounds and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Keep an eye on them after 15 minutes to prevent burning.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If using the chocolate drizzle, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the cooled macaroons.
Golden and crispy on the outside, chewy on the inside, these macaroons are a dream. I love serving them with a cup of herbal tea for a cozy afternoon treat.
Eggless Lemon Shortbread Cookies
Last summer, I stumbled upon the joy of baking eggless desserts when my niece, allergic to eggs, visited. These Eggless Lemon Shortbread Cookies became our favorite project, blending the buttery richness of shortbread with a zesty lemon twist. Perfect for tea time or as a sweet gift, they’re surprisingly simple to whip up!
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp lemon zest
- 2 cups all-purpose flour
- 1/4 tsp salt
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the lemon zest to the butter mixture, mixing until evenly distributed.
- Sift in the all-purpose flour and salt, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
- Roll the dough into small balls, flatten slightly, and place on the prepared baking sheet. Tip: For uniform cookies, use a cookie scoop.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden.
- While the cookies cool, whisk together the powdered sugar and lemon juice for the glaze.
- Once the cookies are completely cool, drizzle with the lemon glaze.
Velvety and crumbly, these cookies carry a bright lemon flavor that’s not overpowering. Serve them alongside a cup of earl grey tea for a delightful afternoon treat, or pack them in a pretty box for a heartfelt homemade gift.
Gluten-Free Eggless Chocolate Cookies
Last weekend, I found myself craving something sweet but with a twist—something that wouldn’t make me feel guilty afterward. That’s when I decided to whip up these gluten-free, eggless chocolate cookies, and let me tell you, they were a hit even with my pickiest friends!
Ingredients
- For the dough:
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- For the chocolate chips:
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
- Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a smooth dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to thicken.
- Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with your palm for even baking.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They will firm up as they cool, so don’t overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Kind of magical how these cookies turn out—crispy on the outside, chewy on the inside, with a rich chocolate flavor that’s hard to resist. Try serving them warm with a scoop of dairy-free ice cream for an extra indulgent treat.
Eggless Pumpkin Spice Cookies
Sometimes, the best recipes come from the need to adapt. That’s exactly how these Eggless Pumpkin Spice Cookies came to be in my kitchen. With a craving for something sweet and autumnal but no eggs in sight, I decided to get creative, and the result was nothing short of magical.
Ingredients
- For the dough:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- For the glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the pumpkin puree and vanilla extract to the butter mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will be soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies if desired.
Rich in flavor and perfectly spiced, these cookies are delightfully soft with a slight chewiness. Serve them with a hot cup of coffee for a cozy autumn treat, or pack them in a lunchbox for a sweet surprise.
Vegan Matcha Green Tea Cookies
Mmm, there’s something so comforting about the aroma of matcha green tea wafting through the kitchen, especially when it’s baked into cookies. I remember the first time I tried these vegan matcha green tea cookies; their vibrant color and unique flavor instantly won me over. Now, they’re a staple in my baking repertoire, perfect for when I need a little pick-me-up or a healthy-ish treat to share with friends.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 2 tbsp matcha green tea powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the wet mixture:
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, almond flour, matcha powder, baking soda, and salt until well combined.
- In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers. Tip: For evenly shaped cookies, use a cookie cutter as a guide to press the dough.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after 10 minutes to prevent overbaking—matcha can burn quickly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Vibrant and slightly earthy, these cookies have a delicate crispness on the outside with a soft, chewy center. Serve them with a cup of hot green tea for a double dose of matcha goodness, or crumble them over vegan ice cream for an indulgent dessert.
Eggless Banana Walnut Cookies
Very few things bring me as much joy as baking on a lazy weekend, especially when it involves turning overripe bananas into something unexpectedly delightful. Today, I’m sharing my go-to recipe for Eggless Banana Walnut Cookies, a recipe born out of necessity when I ran out of eggs but had a bunch of bananas begging to be used.
Ingredients
- For the dough:
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the mashed bananas and vanilla extract to the butter mixture, stirring until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stir until you no longer see flour streaks.
- Fold in the chopped walnuts, distributing them evenly throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop or measure with a tablespoon.
- Bake for 12-15 minutes, or until the edges are golden brown. The centers may look soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Golden and slightly crisp on the outside with a soft, chewy center, these cookies are a testament to the magic of bananas in baking. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an indulgent treat.
Soft Eggless Red Velvet Cookies
Delightfully soft and rich, these eggless red velvet cookies are a dream come true for anyone looking to indulge without the guilt. I stumbled upon this recipe during a late-night baking spree, aiming to satisfy my sweet tooth while keeping things simple and egg-free.
Ingredients
- For the dough:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the buttermilk, red food coloring, and vanilla extract to the butter mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They will firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth. Tip: For a thicker glaze, add more powdered sugar a little at a time.
- Drizzle the glaze over the cooled cookies and let set before serving.
These cookies boast a velvety texture with a perfect balance of sweetness and cocoa. Try serving them with a glass of cold milk or crumbled over vanilla ice cream for an extra special treat.
Eggless Cinnamon Roll Cookies
Unbelievably soft and bursting with warm cinnamon flavor, these Eggless Cinnamon Roll Cookies are my go-to when I crave something sweet but don’t want to spend hours in the kitchen. Inspired by a lazy Sunday morning when I realized I was out of eggs but still wanted to bake, this recipe has since become a staple in my home.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp vanilla extract
- For the filling:
- 2 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- Brush the melted butter evenly over the rolled-out dough.
- Sprinkle the brown sugar and cinnamon over the buttered dough, leaving a small border around the edges.
- Starting from one long side, tightly roll the dough into a log. Tip: Use a piece of parchment paper to help roll the dough without sticking.
- Cut the log into 1/2 inch slices and place them on the prepared baking sheet. Tip: For cleaner cuts, use a sharp knife and wipe it between slices.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Every bite of these cookies offers a delightful contrast between the crisp edges and the soft, cinnamon-filled center. Serve them warm with a drizzle of icing or alongside your favorite coffee for an extra special treat.
Vegan White Chocolate Macadamia Cookies
Craving something sweet but want to keep it plant-based? I’ve been there, especially during those late-night baking sessions where the urge for something indulgent hits hard. That’s how these Vegan White Chocolate Macadamia Cookies came to life in my kitchen, and let me tell you, they’re a game-changer for anyone looking to satisfy their sweet tooth without compromising on their vegan lifestyle.
Ingredients
- For the dough:
- 1 cup vegan butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the mix-ins:
- 1 cup vegan white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Make sure your vegan butter is at room temperature for easier mixing.
- Add the vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the vegan white chocolate chips and macadamia nuts until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft in the middle but will firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Biting into one of these cookies is like a little piece of heaven—crispy edges with a chewy center, packed with creamy white chocolate and crunchy macadamia nuts. Serve them warm with a glass of almond milk for the ultimate vegan treat, or pack them in a lunchbox for a sweet surprise.
Eggless Peanut Butter Blossoms
Every holiday season, I find myself craving the classic peanut butter blossoms but with a twist—no eggs! Whether you’re allergic, vegan, or just out of eggs, these eggless peanut butter blossoms are a game-changer. They’re just as tender and peanut buttery as the original, with that signature chocolate kiss on top.
Ingredients
- For the dough:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tbsp milk (any kind)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- For finishing:
- 1/4 cup granulated sugar (for rolling)
- 24 milk chocolate kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the milk and vanilla extract to the peanut butter mixture, beating until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Roll the dough into 1-inch balls, then roll each ball in the granulated sugar to coat. Place them on the prepared baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool, so don’t overbake.
- Immediately after removing from the oven, gently press a chocolate kiss into the center of each cookie. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Lightly crisp on the outside with a soft, peanut buttery center, these blossoms are irresistible. Try serving them slightly warm for a meltier chocolate experience, or stack them high on a vintage plate for a charming dessert table display.
Chewy Eggless Molasses Cookies
Kind of like a hug in cookie form, these Chewy Eggless Molasses Cookies are my go-to when I need a little comfort. I remember the first time I made them; the kitchen filled with such a warm, spicy aroma that my neighbor actually knocked on the door to ask what I was baking!
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1/4 cup water
- For rolling:
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Tip: Sifting the flour can help achieve a lighter texture.
- In a large bowl, beat the softened butter and 1 cup sugar together until light and fluffy, about 3 minutes. Tip: Room temperature butter creams better with sugar.
- Add the molasses and water to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Place the 1/4 cup sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in sugar to coat.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
So there you have it—cookies that are soft and chewy with just the right amount of spice. I love serving these with a cold glass of almond milk for dunking, or crumbled over vanilla ice cream for an easy dessert.
Eggless Funfetti Cookies with Sprinkles
Nothing brings back childhood memories quite like the sight of colorful sprinkles. That’s why I fell in love with these Eggless Funfetti Cookies the moment I pulled them out of the oven. They’re not just a treat for the taste buds but a feast for the eyes, making them perfect for any celebration or just a regular Tuesday when you need a little joy.
Ingredients
- For the dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
- Add the vanilla extract and milk to the butter mixture, stirring until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the rainbow sprinkles gently to distribute them evenly without overworking the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet, so it’s okay if they seem a bit soft in the middle.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
With their soft, chewy texture and bursts of color in every bite, these cookies are a hit with kids and adults alike. Serve them with a glass of cold milk for a classic combo, or crumble them over vanilla ice cream for an extra special dessert.
Summary
Unleash your baking creativity with these 20 eggless cookie recipes that promise delight for vegans and everyone alike! Whether you’re craving something chocolatey, fruity, or nutty, there’s a treat here for you. We’d love to hear which recipes stole your heart—drop a comment below. Loved this roundup? Share the sweet news with fellow bakers on Pinterest. Happy baking!
