17 Delicious Eggless Cookie Recipes for Everyone

Hey there, cookie lovers! Whether you’re avoiding eggs due to allergies, dietary preferences, or simply ran out, we’ve got you covered with these 17 irresistible eggless cookie recipes. From classic chocolate chip to innovative flavor twists, there’s something here for every sweet tooth. So, preheat your oven and get ready to bake up a storm—your perfect eggless cookie is just a recipe away!

Vegan Chocolate Chip Cookies

Making vegan chocolate chip cookies is simpler than you might think, and the result is just as satisfying as the traditional version. Let’s walk through the process together, ensuring you end up with perfectly chewy, delicious cookies every time.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 cup gluten-free oat flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter and pure maple syrup, stirring until smooth.
3. Add the vanilla extract to the almond butter mixture, mixing well to incorporate.
4. In a separate bowl, whisk together the gluten-free oat flour, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll it into balls, placing them on the prepared baking sheet.
8. Flatten each ball slightly with the back of a spoon, as the cookies will not spread much during baking.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a perfect balance of chewiness and crispness, these vegan chocolate chip cookies are a delight. Serve them slightly warm with a glass of almond milk for an extra comforting treat.

Oatmeal Raisin Eggless Cookies

Ready to bake some delicious oatmeal raisin cookies without eggs? This recipe is perfect for beginners and yields soft, chewy cookies packed with flavor. Follow these steps carefully for the best results.

Ingredients

• 1 cup rolled oats (old-fashioned, for texture)
• 3/4 cup all-purpose flour (sifted, for lightness)
• 1/2 cup unsalted butter (softened, for creaminess)
• 1/2 cup brown sugar (packed, for a deep molasses flavor)
• 1/4 cup granulated sugar (for sweetness)
• 1 tsp vanilla extract (pure, for aroma)
• 1/2 tsp baking soda (for lift)
• 1/2 tsp ground cinnamon (for warmth)
• 1/4 tsp salt (to enhance flavors)
• 1/2 cup raisins (plump, for juiciness)
• 2 tbsp water (to bind the dough)

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, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Mix in the vanilla extract and water until well combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the rolled oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
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.

Soft and chewy with a hint of cinnamon, these oatmeal raisin cookies are a delightful treat. Serve them warm with a glass of cold almond milk for a comforting snack.

Peanut Butter Eggless Cookies

Gathering around the kitchen to whip up something sweet doesn’t have to be complicated, especially when it comes to these Peanut Butter Eggless Cookies. Perfect for beginners, this recipe is straightforward, ensuring delicious results every time.

Ingredients

• 1 cup creamy peanut butter, smooth and well-stirred
• 1 cup granulated sugar, fine and sparkling
• 1 teaspoon pure vanilla extract, aromatic and rich
• 1/2 teaspoon baking soda, fresh and powdery
• A pinch of sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the creamy peanut butter and granulated sugar until the mixture is smooth and well incorporated.
3. Add the pure vanilla extract, baking soda, and a pinch of sea salt to the bowl, mixing thoroughly to ensure even distribution of ingredients.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Using a fork, gently press down on each ball to create a crisscross pattern, which also helps the cookies bake evenly.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Biting into these cookies reveals a perfect balance of chewiness and crispness, with the rich peanut butter flavor shining through. Serve them with a glass of cold milk or crumble over vanilla ice cream for an indulgent treat.

Almond Flour Eggless Cookies

Delightfully simple and satisfying, these almond flour eggless cookies are a perfect treat for those seeking a healthier dessert option or catering to dietary restrictions. With their tender crumb and rich flavor, they’re sure to become a favorite in your recipe collection.

Ingredients

• 1 1/2 cups finely ground almond flour, for a delicate texture
• 1/4 cup pure maple syrup, for a natural sweetness
• 1/4 cup creamy almond butter, for richness
• 1/4 cup melted coconut oil, for a subtle tropical note
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 tsp baking soda, for lift
• 1/4 tsp sea salt, to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the almond flour, baking soda, and sea salt, whisking them together to ensure even distribution.
3. Add the maple syrup, almond butter, melted coconut oil, and vanilla extract to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
4. Using a tablespoon, scoop the dough and roll it into balls, then flatten slightly onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
5. 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 for a softer texture.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these cookies boast a chewy center with a slightly crisp edge, offering a delightful contrast in textures. Their nutty flavor pairs wonderfully with a cup of tea or can be dressed up with a drizzle of dark chocolate for an extra indulgent treat.

Coconut Macaroons Eggless

Zesty and delightful, these eggless coconut macaroons are a breeze to make, offering a perfect blend of sweetness and texture that’s sure to impress. Whether you’re catering to dietary restrictions or simply out of eggs, this recipe promises all the traditional macaroon charm without compromise.

Ingredients

• 2 cups sweetened shredded coconut (moist and fluffy)
• 1/2 cup granulated sugar (fine and sparkling)
• 1/4 cup all-purpose flour (soft and powdery)
• 1/2 cup condensed milk (rich and creamy)
• 1 tsp vanilla extract (pure and aromatic)
• A pinch of salt (fine and balancing)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and a pinch of salt, stirring until evenly mixed.
3. Pour in the condensed milk and vanilla extract, mixing thoroughly until the mixture is cohesive and slightly sticky to the touch.
4. Using a tablespoon or a small ice cream scoop, form the mixture into compact mounds and place them on the prepared baking sheet, spacing about 2 inches apart.
5. Bake for 15-20 minutes, or until the macaroons are golden brown around the edges and firm to the touch.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Mouthwateringly tender on the inside with a delightfully crisp exterior, these coconut macaroons are a testament to simplicity and flavor. Serve them alongside a cup of tea for a cozy afternoon treat, or drizzle with melted chocolate for an extra indulgent twist.

Sugar-Free Eggless Cookies

Whether you’re catering to dietary restrictions or simply exploring healthier dessert options, these sugar-free eggless cookies are a delightful treat that doesn’t compromise on taste or texture.

Ingredients

• 1 cup almond flour, finely ground for a smooth texture
• 1/4 cup coconut oil, solid but scoopable
• 1/4 cup erythritol, a natural sugar substitute with a clean sweetness
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp baking soda, to ensure a light rise
• 2 tbsp unsweetened almond milk, cold and refreshing
• A pinch of sea salt, finely ground to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the almond flour, erythritol, baking soda, and sea salt, whisking until thoroughly mixed.
3. Add the coconut oil and vanilla extract to the dry ingredients, using a fork or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually pour in the almond milk, stirring until a soft, cohesive dough forms. Tip: If the dough feels too dry, add almond milk one teaspoon at a time until desired consistency is achieved.
5. Roll the dough into 12 equal-sized balls, placing them on the prepared baking sheet. Gently flatten each ball with the palm of your hand to about 1/4-inch thickness.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: For even baking, rotate the baking sheet halfway through the cooking time.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They will firm up as they cool, so resist the urge to move them too soon.

Just out of the oven, these cookies boast a tender crumb and a subtly sweet flavor, perfect with a cup of tea or as a guilt-free snack. For an extra touch, drizzle with melted dark chocolate or serve alongside a scoop of sugar-free ice cream.

Gluten-Free Eggless Chocolate Cookies

For those who love indulging in sweet treats but need to avoid gluten and eggs, these chocolate cookies are a dream come true. Follow these simple steps to create a batch of delicious, allergy-friendly cookies that everyone can enjoy.

Ingredients

• 1 cup almond flour, finely ground for a smooth texture
• 1/2 cup cocoa powder, unsweetened and rich in flavor
• 1/2 cup coconut sugar, for a natural sweetness
• 1/4 cup coconut oil, melted and slightly cooled
• 1/4 cup maple syrup, pure and thick
• 1 tsp vanilla extract, pure for the best aroma
• 1/2 tsp baking soda, to help the cookies rise
• 1/4 tsp sea salt, finely ground to enhance flavors
• 1/4 cup dairy-free chocolate chips, for melty pockets of chocolate

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until well combined.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a thick, uniform dough forms.
4. Fold in the dairy-free chocolate chips evenly throughout the dough for consistent chocolate distribution.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free eggless chocolate cookies boast a rich, fudgy center with a slightly crisp exterior. Serve them alongside a glass of cold almond milk for a delightful treat, or crumble them over dairy-free ice cream for an extra special dessert.

Eggless Snickerdoodles

Creating eggless snickerdoodles is a delightful way to enjoy a classic cookie with a twist. Crafting these treats requires attention to detail, but the result is a perfectly spiced, soft-centered cookie with a slightly crisp edge.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for a sweet base
• 1 tsp pure vanilla extract, for aromatic depth
• 1/4 cup milk, at room temperature to blend smoothly
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp cream of tartar, to achieve that signature snickerdoodle tang
• 1/2 tsp ground cinnamon, for warm spice notes
• 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon, for rolling

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 unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2 minutes.
3. Add the pure vanilla extract and milk to the butter mixture, stirring until fully incorporated.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, cream of tartar, and 1/2 tsp ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Shape the dough into 1-inch balls, then roll each in the cinnamon-sugar mixture until evenly coated.
7. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly 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.

Vibrant with cinnamon and sugar, these eggless snickerdoodles offer a tender bite with a comforting spice warmth. Serve them alongside a cold glass of almond milk for a cozy treat, or stack them high for a visually appealing dessert plate.

Butterless Eggless Cookies

Baking without butter or eggs might seem daunting, but these Butterless Eggless Cookies are here to prove that delicious treats can be made with simple, plant-based ingredients. Perfect for those with dietary restrictions or anyone looking to try something new, this recipe is straightforward and satisfying.

Ingredients

• 1 cup creamy almond butter, smooth and unsweetened
• 1/2 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, pure and aromatic
• 1 cup all-purpose flour, finely sifted
• 1/2 tsp baking soda, fresh and potent
• 1/4 tsp sea salt, finely ground
• 1/2 cup dairy-free chocolate chips, rich and melty

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the creamy almond butter and pure maple syrup, stirring until the mixture is smooth and well incorporated.
3. Add the vanilla extract to the almond butter mixture, stirring gently to distribute the flavor evenly.
4. In a separate bowl, whisk together the finely sifted all-purpose flour, fresh baking soda, and finely ground sea salt to ensure even distribution of the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing, which can lead to tough cookies.
6. Fold in the rich dairy-free chocolate chips until they are evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Light and chewy with a satisfying crunch from the chocolate chips, these cookies are a delightful treat any time of day. Serve them alongside a glass of almond milk for a comforting snack, or crumble them over dairy-free ice cream for an indulgent dessert.

Eggless Shortbread Cookies

Let’s dive into making these delightful Eggless Shortbread Cookies, a perfect treat for those who prefer or need to avoid eggs in their baking. These cookies are buttery, crumbly, and melt in your mouth, offering a simple yet satisfying sweetness.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar, fine and powdery
• 2 cups all-purpose flour, sifted for lightness
• 1/4 tsp salt, finely ground
• 1 tsp pure vanilla extract, for aromatic warmth

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking these delicate cookies.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Gradually add the sifted all-purpose flour and finely ground salt to the butter mixture, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Mix in the pure vanilla extract until evenly distributed throughout the dough.
5. Roll the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Tip: Chilling the dough makes it easier to slice and helps the cookies maintain their shape while baking.
6. Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Bake in the preheated oven for 15-18 minutes, or until the edges are just starting to turn golden. The centers should remain pale.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these Eggless Shortbread Cookies boast a tender, crumbly texture with a rich, buttery flavor that’s subtly sweetened. Serve them alongside a cup of tea or coffee for a classic pairing, or drizzle with melted chocolate for an extra indulgent twist.

Pumpkin Spice Eggless Cookies

Just as the leaves begin to turn and the air carries a crispness, our kitchens beckon for the warm, comforting embrace of pumpkin spice. These Pumpkin Spice Eggless Cookies are a delightful way to welcome the season, offering a tender bite infused with the quintessential flavors of fall.

Ingredients

• 1 cup smooth, velvety pumpkin puree
• 1/2 cup rich, unsalted butter, softened
• 3/4 cup granulated sugar, for a sweet foundation
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp fine sea salt, to balance the sweetness
• 1 tbsp aromatic pumpkin pie spice
• 1 tsp pure vanilla extract, for depth of flavor
• 1/2 cup creamy, dairy-free milk alternative, to bind

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing 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 optimal creaming.
3. Add the pumpkin puree and vanilla extract to the butter mixture, stirring until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking soda, sea salt, and pumpkin pie spice. Tip: Sifting the flour prevents lumps and leads to a smoother dough.
5. Gradually add the dry ingredients to the wet mixture, alternating with the dairy-free milk, stirring just until combined. Tip: Overmixing can lead to tough cookies, so mix until you no longer see flour streaks.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

How these cookies emerge from the oven is nothing short of magical—soft and cake-like with a spiced aroma that fills the room. Serve them slightly warm with a dollop of coconut whipped cream for an extra indulgent treat.

Eggless Lemon Cookies

Every baker knows the challenge of creating delicious treats without eggs, but these Eggless Lemon Cookies are here to prove that flavor and texture don’t have to be compromised. Perfect for those with allergies or dietary restrictions, this recipe is a sunny, citrusy delight that’s easy to follow.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet base
• 1/4 cup unsalted butter, softened to room temperature
• 2 tbsp fresh lemon juice, for a bright, tangy flavor
• 1 tbsp lemon zest, finely grated for intense citrus aroma
• 1/2 tsp baking powder, to ensure a soft rise
• 1/4 tsp salt, to balance the sweetness
• 2 tbsp milk, any kind, to bind the dough

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. This step is crucial for creating a tender cookie.
3. Add the fresh lemon juice and zest to the butter mixture, stirring until fully incorporated. The zest adds a vibrant lemon flavor without extra liquid.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl to ensure even distribution of the leavening agent.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The cookies will continue to firm up as they cool.
8. Transfer the cookies to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

These Eggless Lemon Cookies boast a delicate crumb and a refreshing lemon flavor that’s not too overpowering. Try serving them with a dollop of lemon curd or alongside a cup of herbal tea for a delightful afternoon treat.

Eggless Gingerbread Cookies

Gingerbread cookies are a holiday classic, but not everyone can enjoy them due to dietary restrictions. That’s where these eggless gingerbread cookies come in, offering all the warm, spicy flavors of the traditional treat without the eggs. Perfect for beginners, this recipe is straightforward and yields deliciously soft cookies every time.

Ingredients

• 2 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 2 tsp ground ginger, for that signature warmth
• 1 tsp ground cinnamon, adding a sweet spice
• 1/2 tsp ground cloves, for depth
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup packed dark brown sugar, for a molasses-like sweetness
• 1/2 cup molasses, rich and dark
• 1/4 cup water, to bind the dough

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 sifted flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add the molasses and water to the butter mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are just starting to darken. Tip: Cookies will continue to firm up as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flavor, sprinkle with a little cinnamon sugar right after baking.

Zesty and warmly spiced, these eggless gingerbread cookies have a soft, chewy texture that’s irresistible. Serve them with a glass of cold almond milk for a delightful treat, or package them up as thoughtful homemade gifts during the holiday season.

Eggless Banana Cookies

Making eggless banana cookies is a delightful way to enjoy a sweet treat without the use of eggs, perfect for those with allergies or dietary restrictions. These cookies are soft, chewy, and packed with the natural sweetness of ripe bananas, making them a hit among both kids and adults.

Ingredients

• 1 cup mashed ripe bananas (about 2 large, fragrant bananas)
• 1/2 cup creamy peanut butter (smooth and rich)
• 1/4 cup pure maple syrup (dark and robust)
• 1 tsp vanilla extract (pure and aromatic)
• 1 1/2 cups rolled oats (old-fashioned, for texture)
• 1/2 cup all-purpose flour (soft and finely milled)
• 1/2 tsp baking soda (fresh and active)
• 1/4 tsp salt (fine sea salt)
• 1/2 cup dark chocolate chips (melty and luxurious)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the mashed bananas, peanut butter, maple syrup, and vanilla extract until smooth and well incorporated.
3. Add the rolled oats, all-purpose flour, baking soda, and salt to the wet ingredients, stirring until just combined to avoid overmixing.
4. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These eggless banana cookies emerge from the oven with a tender crumb and a moist interior, thanks to the bananas. The dark chocolate chips add a decadent contrast to the sweet, fruity flavor of the bananas, making these cookies a perfect afternoon snack or a lunchbox treat.

Eggless Maple Cookies

Whipping up a batch of eggless maple cookies is a delightful way to indulge in the warm, comforting flavors of maple without the need for eggs. Perfect for those with dietary restrictions or simply out of eggs, these cookies are a breeze to make and utterly delicious.

Ingredients

• 1/2 cup pure maple syrup, dark and robust
• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup granulated sugar, fine and white
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking soda, fresh for maximum rise
• 1/4 tsp salt, fine sea salt for balance
• 1 tsp vanilla extract, pure and aromatic

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature to avoid a lumpy mixture.
3. Gradually add the pure maple syrup and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt to ensure even distribution of the leavening agent.
5. Slowly fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Tip: Overmixing can lead to tough cookies.
6. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: Cookies will continue to set as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Heavenly soft with a chewy texture, these eggless maple cookies boast a deep, caramel-like maple flavor that’s irresistible. Serve them alongside a cold glass of milk or crumble over vanilla ice cream for an indulgent treat.

Eggless Cinnamon Cookies

Absolutely anyone can master these Eggless Cinnamon Cookies, a delightful treat that combines the warmth of cinnamon with the perfect cookie texture, all without the need for eggs. Follow these simple steps to create a batch that’s sure to impress.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar, for a sweet base
• 1 tsp ground cinnamon, for that signature warmth
• 1/4 tsp baking soda, to ensure the perfect rise
• 1 tbsp milk, to bind the dough without eggs
• 1 tsp pure vanilla extract, for a hint of depth

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 minutes.
3. Add the sifted all-purpose flour, ground cinnamon, and baking soda to the bowl. Mix until the ingredients are just combined to avoid overworking the dough.
4. Pour in the milk and pure vanilla extract, stirring until a cohesive dough forms. If the dough feels too sticky, add a tablespoon more flour.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with the back of a spoon or your fingers to ensure even baking.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Zesty with cinnamon and boasting a tender, slightly chewy texture, these cookies are perfect with a cup of tea or as a sweet snack. For an extra touch, drizzle with a simple glaze made from powdered sugar and milk.

Eggless Vanilla Cookies

Whipping up a batch of eggless vanilla cookies is simpler than you might think, perfect for those with egg allergies or just out of eggs. This guide will walk you through each step to ensure your cookies come out perfectly golden and delicious every time.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 2 tsp pure vanilla extract, aromatic and rich
• 2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, for a slight lift
• 1/4 tsp salt, to balance the sweetness
• 2 tbsp milk, cold and fresh

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid clumping.
3. Stir in the pure vanilla extract until fully incorporated, adding a layer of depth to the flavor.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Add the cold milk, one tablespoon at a time, to bring the dough together without making it too wet.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each for spreading.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For softer cookies, remove them when they’re slightly underdone as they’ll continue to cook on the sheet.
9. 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 eggless vanilla cookies boast a tender crumb and a buttery, vanilla-forward flavor that’s irresistible. Serve them alongside a glass of cold milk or crumble over vanilla ice cream for an extra special treat.

Conclusion

Whether you’re avoiding eggs or just exploring new treats, these 17 eggless cookie recipes offer something for everyone. From chewy chocolate chip to spiced snickerdoodles, there’s no shortage of delicious options to try. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweet inspiration on Pinterest. Happy baking!

Bella Bacinos