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Ever Wanted to Make Cookies Without Eggs? Here are the Recipes!

Cookie Recipes Without Eggs
Love cookies but can't eat eggs, or simply ran out of them? Fret not! With a few changes, you can easily enjoy these tasty treats.
Ningthoujam Sandhyarani
Last Updated: Feb 28, 2018
If you have a sweet tooth, then I am sure you must be fond of cookies and have your personal favorite too. There are a wide variety of cookies satisfying every individual's taste and preference, right from the healthy oatmeal cookie to the extravagant macaroons. But, as any cookie lover can testify, there is nothing better than the taste of homemade cookies. While speaking of cookies, some of its basic ingredients like flour, eggs, butter and sugar are vital to its taste and the absence of any one can affect the cookie's taste. This might pose a challenge to someone who is a vegetarian or is allergic to eggs, he/she may have to look for recipes that do not contain eggs.

Not a problem, eggs can be easily substituted with certain ingredients. Since eggs act as a leavening agent substituting them, in right amounts, with certain ingredients like baking soda, custard powder and vinegar will give the cookies a lift.

Here is a collection of homemade cookie recipes that are egg-less but taste just as yummy.
Melting Moments
Serves: 20

  • Butter, 4 oz. (softened and unsalted)
  • All-purpose flour, ¾ cup (sifted)
  • Confectioners' sugar, ¼ cup
  • Strawberry custard powder, ¼ cup
  • Strawberry essence, ½ teaspoon
  • Vanilla extract, ½ teaspoon
For the butter cream filling
  • Confectioners' sugar, ⅓ cup
  • Butter, 3 tablespoons (softened and unsalted)
  • Vanilla extract, ¼ teaspoon
  • Strawberry essence, ⅛ teaspoon
Using an electric mixer, cream the butter, sugar, vanilla extract and strawberry essence until fluffy. In a separate bowl, sift together the flour and strawberry custard powder. Now add the flour mix into the butter mix and beat on a low-speed till everything is combined properly. Make balls of the dough and place them on a lined baking sheet. Since the cookies will expand slightly, keep the balls about 1 inch apart.

Preheat the oven to 325º F. Bake the cookies in the preheated oven for about 12 to 15 minutes or until just set. Be careful not to overcook the cookies or they will turn brown. Once they are done, remove them from the oven and let them cool. Once they have completely cooled down you can store them in an airtight container.

For the butter cream filling:
Using an electric beater, beat the butter, sugar, strawberry essence and vanilla extract in a bowl until pale and fluffy. Spoon into piping bags. If you do not have a piping bag, just use a spatula to spread the filling onto the base of half the cookies. Gently sandwich with another and dust them with some icing sugar.

Cookies with filling should be stored in the fridge and is best consumed within few days. You can also try the same recipe with different flavors like peach, passion fruit or lemon.
Almond Cookies
Serves: 30

  • All-purpose flour, 1 cup
  • Butter, 1 cup (unsalted)
  • Powdered sugar, ½ cup
  • Custard powder, ¼ cup
  • Almonds, 1 tablespoon
  • Vanilla essence, 1 teaspoon
Cream the butter and sugar until light and fluffy. You can use an electric beater to save some time on creaming. Add the vanilla essence and mix well.

In a bowl sift together the flour and custard powder. Coarsely grind the almonds in a mixer and add them to the flour and custard powder mix. Now, combine the flour mixture with the creamed butter until it forms a soft dough. Wrap the dough with plastic wrap and refrigerate for half an hour.

Once the dough is firm enough, make small balls and place them on a lined baking sheet. Preheat the oven to 350º F. Bake for 10 minutes and remove once they turn slightly golden. Let them cool before removing from the baking sheet. These cookies are best consumed warm with a nice cup of tea.
Zesty Lemon Cookies
Serves: 18 to 20

  • All-purpose flour, 1¼ cup
  • Vegetable shortening, ¾ cup
  • Powdered sugar, ¾ cup
  • Almond meal, ¼ cup
  • Lemon juice, 2-3 tablespoons
  • Pistachios or walnuts, 2 tablespoons (chopped for garnishing)
  • Lemon zest, 1 teaspoon
  • Baking powder, 1 teaspoon
In a bowl, sift flour and baking powder. Add the almond meal to it and keep aside. In another bowl, cream the vegetable shortening and sugar till smooth. Now, add the flour and almond mixture to the creamed mixture. Add the lemon zest and juice. Mix everything together and bring it into a smooth dough. Do not knead.

Make small balls and press chopped pistachio or walnuts in the middle (like a thumbprint cookie). Place the cookies in a baking tray and bake in a preheated oven of 350º F for 10 to 15 minutes. Remove the cookies from the oven and let them cool. Store in airtight containers.
Healthy Cardamom Cookies
Serves: 15

  • Chickpea flour, 1 cup
  • All-purpose flour, ½ cup
  • Palm sugar, ¼ cup
  • Vegetable oil, 3 tablespoons
  • Water, 1 tablespoon
  • Lemon juice, 1 teaspoon
  • Cardamom powder, 1 teaspoon
  • Salt, to taste
  • Powdered sugar, for coating
In a large bowl add chickpea flour, all-purpose flour, palm sugar and salt. Mix well. Now make a well in the center and add the oil and lemon juice in it. Mix all the ingredients to make a dough. Do not worry if the dough is hard, just sprinkle some water to bind it together. However, refrain from adding too much water, as a soft dough won't make the cookies crispy. Once the dough is formed, wrap it in a plastic wrap and refrigerate for an hour.

Remove the dough from the fridge and make small balls out of it. Flatten each ball and place them on a greased baking sheet. Preheat the oven at 325° F and bake the cookies for 20 to 25 minutes until they turn golden. Remove from oven and sprinkle powdered sugar once cooled.
Peanut Butter and Oats Cookies
Serves: 20

  • Flour, 1¼ cups
  • Mini choco chips, 1 cup
  • Oatmeal, ¾ cup
  • Brown sugar, ¾ cup
  • Peanut butter, ½ cup
  • Margarine, ⅓ cup
  • Milk, ¼ cup
  • Honey, 3 tablespoons
  • Vinegar, 1 teaspoon
  • Vanilla extract, 1 teaspoon
  • Baking soda, ½ teaspoon
In an electric mixer, beat the peanut butter and margarine until smooth. Now, add the brown sugar, milk, vinegar, honey and vanilla extract. Beat till all the ingredients are mixed well. Add the flour, baking soda and oatmeal. Blend on the lowest setting until everything almost comes together. Now, add the choco-chips and mix with a spatula. Roll into small balls and place them on a lined baking sheet. Preheat the oven to 350º F and bake for 8 to 10 minutes. The cookies will be quite soft when hot, so let them cool down completely before removing them from the baking tray. You can also substitute the flour with whole wheat, and the margarine with olive oil to make it more healthy.

The above recipes are simple and are great substitutes for cookies with eggs. They do not compromise on the taste and are definitely going to be a hit among the people who do not eat eggs.
Christmas Wreath Sugar Cookie
Oat Chocolate Chip Cookie
Cookie With Yellow Icing And Sprinkles
Chocolate Caramel Cookies
Decorated Holiday Christmas Cookies
Bowls Of Colorful Christmas Cookies