17 Delicious Eggless Cookie Recipes for Every Occasion

Ready to dive into a world of sweet treats without the eggs? Whether you’re catering to allergies, dietary preferences, or simply ran out of eggs, our roundup of 17 Delicious Eggless Cookie Recipes has something for every occasion. From chewy chocolate chip to festive spiced snickerdoodles, these easy-to-follow recipes promise to delight your taste buds and keep everyone coming back for more. Let’s get baking!

Vegan Chocolate Chip Cookies

Craving something sweet but want to keep it plant-based? I’ve been there, especially during those late-night baking sprees where the only thing that satisfies is a warm, gooey chocolate chip cookie. That’s why I perfected this vegan version that doesn’t skimp on flavor or texture. Trust me, these cookies are a game-changer.

Ingredients

• For the dough:
  • 1 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the vanilla extract and applesauce until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. 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.
6. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Golden edges with a soft, chewy center make these vegan chocolate chip cookies irresistible. Serve them warm with a glass of almond milk for the ultimate comfort food experience, or pack them in your lunchbox for a sweet midday treat.

Oatmeal Raisin Eggless Cookies

Finally, a cookie recipe that’s as easy to make as it is delicious to eat! I’ve always been a fan of oatmeal raisin cookies, but finding the perfect eggless version took some trial and error. These cookies are my go-to when I want something sweet without the hassle of eggs, and they’re always a hit with my friends who are looking for egg-free options.

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
• 1 1/2 cups old-fashioned oats
• 3/4 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Add the water and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to tough cookies, so stir until you no longer see flour streaks.
6. Fold in the oats and raisins until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Lightly crispy on the outside and chewy on the inside, these oatmeal raisin cookies are perfect with a glass of milk or as a sweet snack on the go. Try adding a sprinkle of cinnamon to the dough for an extra flavor boost!

Peanut Butter Eggless Cookies

Goodness, it’s been one of those weeks where the only thing that could possibly make me feel better is a batch of warm, homemade cookies. And not just any cookies—these Peanut Butter Eggless Cookies are my go-to when I need a quick, satisfying treat that doesn’t require a trip to the store for eggs. They’re incredibly easy to whip up, and the smell alone is enough to turn any bad day around.

Ingredients

• For the dough:
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup milk (any kind)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Add the baking soda and salt to the mixture, stirring to incorporate.
4. Gradually add the milk to the dough, mixing until it comes together smoothly. If the dough is too sticky, you can add a little more milk, but do so sparingly.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use a fork to gently flatten each ball, creating a crisscross pattern on top.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft when they come out, but they’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: For extra chewy cookies, slightly underbake them by a minute or two.

Mmm, these cookies are the perfect blend of chewy and crumbly, with a rich peanut butter flavor that’s not too sweet. I love serving them with a glass of cold almond milk for dunking, or even crumbling them over vanilla ice cream for an easy dessert upgrade.

Almond Flour Eggless Cookies

Yesterday, I was craving something sweet but wanted to keep it healthy and egg-free. That’s when I stumbled upon this gem of a recipe for Almond Flour Eggless Cookies. They’re not just easy to make but also a hit among my friends who are always on the lookout for eggless options.

Ingredients

• For the dough:
• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt until well combined.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If the dough is too sticky, add a little more almond flour.
4. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each cookie slightly with the back of a spoon or your fingers. Tip: For even baking, make sure all cookies are the same thickness.
6. Bake for 10-12 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 10 minutes to prevent over-baking.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies have a delightful crunch on the outside with a soft, chewy center. I love serving them with a dollop of almond butter on top for an extra nutty flavor.

Coconut Macaroons Eggless

Every time I think about coconut macaroons, I’m transported back to my grandmother’s kitchen, where the smell of toasted coconut filled the air. These eggless versions are just as delightful, offering a sweet, chewy texture that’s impossible to resist. Perfect for those with egg allergies or anyone looking for a simple, delicious treat.

Ingredients

• For the macaroons:
  • 3 cups shredded sweetened coconut
  • 1 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the chocolate drizzle (optional):
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
3. Using a cookie scoop or your hands, form the mixture into small mounds and place them on the prepared baking sheet, spacing them about an inch apart.
4. Bake for 20-25 minutes, or until the edges are golden brown. Keep an eye on them after 15 minutes to prevent over-browning.
5. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. If adding chocolate drizzle, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Drizzle the melted chocolate over the cooled macaroons and let it set before serving.

Best enjoyed with a cup of coffee or tea, these macaroons have a perfect balance of sweetness and texture. For an extra touch, try serving them on a platter with fresh berries for a pop of color.

Eggless Sugar Cookies

Very few things bring me as much joy as baking a batch of cookies that everyone can enjoy, including those who skip eggs. Today, I’m sharing my go-to recipe for eggless sugar cookies that are just as tender and sweet as the classic version.

Ingredients

• For the dough:
  • 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 decorating:
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature for the best texture.
4. Add the milk and vanilla extract to the butter mixture, beating until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass or your fingers. Tip: If the dough sticks, lightly dust the glass with flour.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar and milk until smooth. Add food coloring if desired. Drizzle over cooled cookies and add sprinkles immediately.

What I love most about these cookies is their delicate crumb and how they melt in your mouth. They’re perfect for decorating with kids or gifting in a pretty box during the holidays.

Eggless Snickerdoodles

Sometimes, the simplest recipes bring the most joy, especially when they cater to everyone at the table, including those who skip eggs. That’s exactly why I fell in love with these Eggless Snickerdoodles—they’re soft, chewy, and just the right amount of sweet, without a single egg in sight. I remember the first time I made them for a friend’s potluck; they disappeared before I could even grab one!

Ingredients

• For the dough:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk (any kind)
  • 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

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 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 the best texture.
3. Stir in the vanilla extract and milk until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
6. In a small bowl, mix together the 2 tbsp sugar and cinnamon for the coating.
7. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Baking these Eggless Snickerdoodles fills the kitchen with a warm, cinnamon aroma that’s irresistible. They come out perfectly soft in the middle with a slight crunch on the edges—ideal for dunking in a glass of cold milk or enjoying as a sweet afternoon treat.

Eggless Butter Cookies

Whenever I think about baking, my mind always wanders to these eggless butter cookies that my grandma used to make. They’re simple, yet so rich in flavor, and the best part? They’re perfect for anyone with egg allergies or if you’re just out of eggs and craving something sweet.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 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.
3. Add the vanilla extract and milk to the butter mixture, mixing until well combined.
4. Sift together the all-purpose flour and cornstarch into the wet ingredients. Mix until a soft dough forms. Tip: Sifting the dry ingredients helps avoid lumps in your dough.
5. Roll the dough into small balls and place them on the prepared baking sheet, leaving space between each for spreading.
6. Flatten each ball slightly with the back of a spoon or your fingers. Tip: For a decorative touch, press a fork lightly on top of each cookie to create a pattern.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

So there you have it, these eggless butter cookies are delightfully crisp on the outside with a tender, melt-in-your-mouth center. Serve them with a dusting of powdered sugar or alongside your favorite cup of tea for a truly comforting treat.

Eggless Shortbread Cookies

Whenever I think about baking, my mind always wanders to the simplicity and elegance of shortbread cookies. Today, I’m sharing my eggless version that’s just as buttery and crumbly as the traditional recipe, perfect for those with egg allergies or if you’re just out of eggs. I remember the first time I made these; the kitchen smelled like a cozy winter evening, even though it was the middle of July.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Sift in the all-purpose flour and salt, then mix until just combined. The dough should come together but be careful not to overmix. Tip: If the dough feels too soft, chill it in the fridge for 10 minutes to make it easier to handle.
4. Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your fingers.
5. Bake for 15-18 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after 15 minutes to prevent overbaking.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies have a melt-in-your-mouth texture with a rich, buttery flavor that’s irresistible. Try serving them with a dollop of jam or a sprinkle of powdered sugar for an extra special touch.

Eggless Gingerbread Cookies

Every holiday season, I find myself craving the warm, spicy flavors of gingerbread, but as someone who avoids eggs, I’ve had to get creative. That’s how these eggless gingerbread cookies became a staple in my kitchen—perfectly spiced, wonderfully chewy, and absolutely no eggs needed.

Ingredients

• For the dough:
  • 2 1/2 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
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup molasses
  • 1/4 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
4. Add the molasses and water to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets. Tip: For uniform cookies, try to space them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are just starting to darken. Tip: They’ll firm up as they cool, so don’t overbake!
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft and packed with spice, these cookies are a hit at any gathering. Try sandwiching them with a dollop of cream cheese frosting for an extra special treat.

Eggless Lemon Cookies

Unbelievably, I stumbled upon the recipe for these eggless lemon cookies during a lazy Sunday afternoon, and they’ve since become my go-to for a quick, zesty treat. The tangy lemon flavor combined with the soft, chewy texture makes them irresistible, and the best part? They’re incredibly easy to whip up, even for baking novices.

Ingredients

• For the dough:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Add the lemon zest, lemon juice, and vanilla extract to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. 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 remove them when they’re slightly underdone for a softer texture.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and bright, these cookies pack a punch of lemon flavor that’s perfectly balanced by their buttery, soft texture. Serve them alongside a cup of herbal tea for a delightful afternoon snack, or package them up as a sweet gift for friends and family.

Eggless Pumpkin Cookies

Baking these eggless pumpkin cookies has become my go-to activity when the autumn leaves start to fall. There’s something incredibly comforting about the warm spices and the soft, chewy texture that makes them perfect for cozy evenings.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
• For the glaze (optional):
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Tip: Sifting the flour can help achieve a lighter cookie texture.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Tip: Room temperature butter blends more smoothly with sugar.
4. Add the pumpkin puree and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cookies.

Unbelievably soft and packed with pumpkin flavor, these cookies are a hit at any gathering. Try serving them with a dollop of whipped cream for an extra indulgent treat.

Eggless Banana Cookies

Afternoon cravings hit me hard today, and I found myself staring at a bunch of overripe bananas on my kitchen counter. Instead of making the usual banana bread, I decided to whip up something a bit more cookie-like. These eggless banana cookies are not only easy to make but also a great way to use up those bananas that are just a tad too soft for eating straight up.

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 tsp ground cinnamon
• For the mix-ins:
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
3. Add the mashed bananas and vanilla extract to the butter mixture, stirring until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown. Tip: The cookies will look soft when they come out but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chewy with a slight crunch from the oats, these cookies are a delightful treat. The banana adds a natural sweetness and moisture, making them perfect for an afternoon snack or a lunchbox treat. Try serving them warm with a scoop of vanilla ice cream for an extra special dessert.

Eggless Apple Cinnamon Cookies

Kind of like a hug in cookie form, these Eggless Apple Cinnamon Cookies are my go-to when I need a little comfort. Inspired by a chilly autumn afternoon spent baking with my niece, who’s allergic to eggs, this recipe has become a staple in our home. It’s perfect for those who love the classic apple cinnamon combo but need an egg-free option.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract
• For the apple mixture:
  • 1 cup finely chopped apple
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the chopped apple with lemon juice, 1 tbsp granulated sugar, and 1/2 tsp cinnamon. Set aside.
3. In a medium bowl, whisk together the flour, baking soda, salt, and 1 tsp cinnamon.
4. In a large bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy.
5. Add the milk and vanilla extract to the butter mixture, stirring until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the apple mixture until evenly distributed throughout the dough.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their soft, chewy texture and bursts of sweet apple, these cookies are a delight. I love serving them warm with a scoop of vanilla ice cream for an extra special treat.

Eggless Chocolate Crinkle Cookies

Unbelievably, the first time I tried making eggless chocolate crinkle cookies, I was skeptical about how they’d turn out without the traditional binding agent. But to my delight, they were just as fudgy and crackly as the classic version, proving that eggless baking can indeed be magical.

Ingredients

• For the dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce (as an egg substitute)
  • 2 tsp vanilla extract
• For coating:
  • 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the granulated sugar, vegetable oil, applesauce, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Tip: If the dough feels too sticky, refrigerate it for 30 minutes to make it easier to handle.
5. Roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated. Tip: For extra crackle, roll the balls twice in powdered sugar.
6. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled. Tip: Don’t overbake; the cookies will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely, these eggless chocolate crinkle cookies are a dream with their rich chocolate flavor and melt-in-your-mouth texture. Serve them with a glass of cold almond milk for a delightful treat, or pack them in a pretty box as a homemade gift that’s sure to impress.

Eggless Peanut Butter Blossoms

Over the years, I’ve discovered that some of the most delightful treats come from the simplest ingredients, and these Eggless Peanut Butter Blossoms are no exception. Perfect for those with egg allergies or just looking for a quick, delicious cookie, they’re a hit in my household every time.

Ingredients

• For the dough:
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk (any kind)
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For finishing:
  • 1/4 cup granulated sugar (for rolling)
  • 24 milk chocolate kisses, unwrapped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Add the milk to the peanut butter mixture and stir until the mixture is smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, you can add a little more flour, but be careful not to overmix.
6. Roll the dough into 1-inch balls, then roll each ball in the granulated sugar to coat.
7. Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are lightly golden. Tip: The cookies will look soft when they come out of the oven but will firm up as they cool.
9. Immediately after removing from the oven, press a chocolate kiss into the center of each cookie. Tip: If the cookies crack a bit, that’s okay—it adds to their charm!
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Finally, these Eggless Peanut Butter Blossoms offer a perfect balance of chewy and crumbly textures, with the rich peanut butter flavor complemented by the sweet chocolate kiss. Serve them at your next gathering or enjoy them as a sweet treat with your afternoon coffee.

Eggless Maple Cookies

Just when I thought my cookie game couldn’t get any better, I stumbled upon this eggless maple cookies recipe that’s now a staple in my kitchen. Perfect for those lazy Sunday afternoons or when you’re craving something sweet without the guilt, these cookies are a game-changer.

Ingredients

• For the dough:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and maple syrup until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon or your fingers.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kicking back with a plate of these eggless maple cookies is pure bliss. They’re wonderfully soft with a chewy center, and the maple flavor shines through just right. Try serving them with a drizzle of melted chocolate for an extra indulgent treat.

Conclusion

Delightful as they are diverse, these 17 eggless cookie recipes promise to sweeten any occasion without missing a beat. Whether you’re catering to dietary needs or simply exploring new flavors, there’s something here for everyone. We’d love to hear which recipes became your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!