18 Egg-Free Cookie Recipes That Will Satisfy Any Craving

Baking delicious cookies without eggs is easier than you think! These amazing recipes prove you don’t need eggs to create treats that taste incredible.

From classic chocolate chip to fancy macaroons, these egg-free cookies will become your new favorites for any occasion.

01. Coconut Almond Dream Cookies

These tropical cookies taste like your favorite candy bar in cookie form. The coconut and almond flavors blend perfectly together for an amazing treat.

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup sweetened coconut flakes, loosely packed
• ½ cup sliced almonds, chopped roughly
• ½ cup butter, softened to room temperature
• ¾ cup brown sugar, packed firmly
• ¼ cup milk, at room temperature
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips for drizzling, melted

How To Make Coconut Almond Dream Cookies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper so the cookies won’t stick. In a large bowl, cream together the softened butter and brown sugar until the mixture looks light and fluffy, about 3-4 minutes with an electric mixer.

2. Add the milk, almond extract, and vanilla extract to your butter mixture and beat until everything blends together smoothly. The mixture might look a little lumpy at first, but keep mixing and it will come together beautifully.

3. In a separate bowl, whisk together the flour, baking powder, and salt until well combined. Slowly add this dry mixture to your wet ingredients, mixing on low speed until a soft dough forms.

4. Fold in the coconut flakes and chopped almonds using a wooden spoon, making sure they’re spread evenly throughout the dough. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.

5. Bake for 12-15 minutes until the edges turn golden brown but the centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and drizzle with melted chocolate while still warm.

02. Delicate Italian Florentine Treats

These elegant lace cookies are perfect for special occasions and look absolutely stunning on any dessert table. They’re crispy, sweet, and surprisingly easy to make at home.

Ingredients:

• ½ cup sliced almonds, chopped finely
• ⅓ cup all-purpose flour, sifted
• ⅓ cup sugar, granulated
• ¼ cup butter, melted and cooled slightly
• ¼ cup heavy cream, at room temperature
• 2 tablespoons honey, warmed until runny
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 4 oz dark chocolate, melted for sandwiching
• Powdered sugar for dusting

How To Make Delicate Italian Florentine Treats

1. Preheat your oven to 350°F and line baking sheets with parchment paper, making sure to use light-colored pans so the cookies don’t brown too quickly. In a medium saucepan, combine the melted butter, heavy cream, honey, and sugar over medium heat, stirring constantly until the mixture starts to bubble gently.

2. Remove the pan from heat and stir in the vanilla extract, then gradually mix in the flour and salt until smooth. Fold in the chopped almonds, making sure they’re evenly distributed throughout the batter.

3. Drop small teaspoons of batter onto your prepared baking sheets, spacing them at least 3 inches apart because these cookies spread a lot during baking. You’ll only fit about 6 cookies per sheet, but that’s perfectly normal for this type of delicate cookie.

4. Bake for 8-10 minutes until the cookies turn golden brown all over and look lacy with lots of holes. Let them cool completely on the baking sheet before carefully removing them with a thin spatula.

5. Once cooled, sandwich pairs of cookies together with a thin layer of melted chocolate and dust the tops with powdered sugar for an elegant finishing touch that makes them look absolutely professional.

03. Healthy Quinoa Power Cookies

These nutritious cookies pack protein and fiber into every bite without sacrificing taste. Kids and adults both love the chewy texture and peanut butter chocolate combination.

Ingredients:

• 1 cup old-fashioned oats, uncooked
• ½ cup quinoa, cooked and cooled completely
• ½ cup natural peanut butter, stirred well
• ⅓ cup applesauce, unsweetened
• 1 large banana, mashed until smooth
• ⅓ cup brown sugar, packed
• ½ cup mini chocolate chips
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon, ground
• ¼ teaspoon salt

How To Make Healthy Quinoa Power Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. In a large bowl, mix together the peanut butter, mashed banana, applesauce, brown sugar, and vanilla until the mixture looks smooth and creamy.

2. Add the oats, cooked quinoa, cinnamon, and salt to your wet mixture, stirring everything together until well combined. The quinoa adds a nice little crunch that makes these cookies extra interesting to eat.

3. Fold in the chocolate chips gently so they don’t break apart, then drop rounded tablespoons of dough onto your prepared baking sheet about 2 inches apart. These cookies won’t spread much, so you can shape them however you like.

4. Bake for 12-14 minutes until the edges look set but the centers still appear slightly soft. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack, as they’ll be quite soft when hot but will firm up as they cool.

04. Salted Caramel Coconut Delights

These chewy macaroons are naturally sweet and incredibly moist thanks to condensed milk. The salted caramel drizzle makes them taste like gourmet bakery treats.

Ingredients:

• 4 cups sweetened coconut flakes, loosely packed
• 1 can sweetened condensed milk, 14 oz
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup caramel sauce, store-bought or homemade
• Sea salt flakes for sprinkling on top

How To Make Salted Caramel Coconut Delights

1. Preheat your oven to 325°F and line two baking sheets with parchment paper, making sure to spread the paper smoothly so the cookies bake evenly. In a large bowl, stir together the coconut flakes, condensed milk, vanilla extract, and salt until all the coconut is completely coated and the mixture holds together when you squeeze it.

2. Using a small ice cream scoop or your hands, form the mixture into mounds about 2 inches wide and place them on your prepared baking sheets. Press each mound down slightly so they hold their shape better during baking.

3. Bake for 18-22 minutes until the tops and edges turn golden brown but the centers still look moist. The coconut should smell toasted and nutty when they’re done, which is how you know they have the perfect texture.

4. Let the macaroons cool completely on the baking sheets before removing them, as they’ll be very soft when hot. Once cooled, drizzle each cookie with caramel sauce and sprinkle with a tiny pinch of sea salt flakes for that perfect sweet and salty combination that everyone loves.

05. Perfect Peanut Butter Classics

These cookies prove you don’t need eggs to make incredible peanut butter cookies. They have the perfect soft and chewy texture that melts in your mouth.

Ingredients:

• 1 cup creamy peanut butter, well-stirred
• ¾ cup brown sugar, packed firmly
• ¼ cup granulated sugar
• ⅓ cup milk, at room temperature
• 2 tablespoons butter, melted and cooled
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• ¼ teaspoon salt

How To Make Perfect Peanut Butter Classics

1. Preheat your oven to 350°F and line baking sheets with parchment paper for the easiest cleanup ever. In a large bowl, mix together the peanut butter, both sugars, milk, melted butter, and vanilla extract until the mixture looks smooth and creamy with no lumps.

2. In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Gradually add this dry mixture to your peanut butter mixture, stirring just until a soft dough forms that holds together nicely.

3. Roll the dough into balls about 1½ inches wide and place them on your prepared baking sheets, spacing them about 2 inches apart. Use a fork to make the classic crisscross pattern on top of each cookie, pressing down gently to flatten them slightly.

4. Bake for 10-12 minutes until the edges look set but the centers still appear soft and slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack, where they’ll finish firming up to the perfect chewy texture.

06. Pumpkin Chocolate Chip Autumn Cookies

These soft cookies combine the warm spices of pumpkin pie with chocolate chips perfectly. They’re ideal for fall baking and freeze beautifully for later enjoyment.

Ingredients:

• 1 cup canned pumpkin puree, not pumpkin pie filling
• ½ cup vegetable oil
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• ½ teaspoon nutmeg, ground
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup chocolate chips, mini or regular

How To Make Pumpkin Chocolate Chip Autumn Cookies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper so the cookies won’t stick. In a large bowl, whisk together the pumpkin puree, vegetable oil, both sugars, and vanilla extract until the mixture looks smooth and well blended.

2. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, and salt, whisking everything together until the spices are evenly distributed. The smell of these warm spices mixed together is absolutely amazing and will make your kitchen smell like fall.

3. Gradually add the dry ingredients to your pumpkin mixture, stirring gently until a soft dough forms that’s not too sticky. Fold in the chocolate chips, making sure they’re spread evenly throughout the dough so every bite has chocolate.

4. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart since these cookies will spread a little during baking. Bake for 12-15 minutes until the edges look set but the centers still appear soft.

5. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack, as they’ll be quite soft when hot but will firm up to the perfect chewy texture as they cool completely.

07. Yogurt Chocolate Chip Wonders

Creamy yogurt replaces eggs in these amazing chocolate chip cookies that are crispy outside and soft inside. They’re perfect for anyone with egg allergies who misses classic cookies.

Ingredients:

• ½ cup plain Greek yogurt, at room temperature
• ½ cup butter, softened completely
• ¾ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chips, semi-sweet

How To Make Yogurt Chocolate Chip Wonders

1. Preheat your oven to 375°F and line baking sheets with parchment paper for easy removal later. In a large bowl, cream together the softened butter and brown sugar using an electric mixer until the mixture looks light and fluffy, which takes about 3-4 minutes of beating.

2. Add the Greek yogurt and vanilla extract to your butter mixture, beating until everything blends together smoothly. The yogurt might make the mixture look a little curdled at first, but keep mixing and it will become smooth and creamy.

3. In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Gradually add this dry mixture to your wet ingredients, mixing on low speed until a soft dough forms that holds together nicely when you squeeze it.

4. Fold in the chocolate chips using a wooden spoon, making sure they’re distributed evenly throughout the dough. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.

5. Bake for 9-11 minutes until the edges turn golden brown but the centers still look slightly soft and underbaked. Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack, where they’ll develop that perfect crispy-outside, chewy-inside texture that makes these cookies so special.

08. Spiced Molasses Soft Cookies

These wonderfully spicy cookies use buttermilk instead of eggs for amazing softness. They’re perfect for making gingerbread shapes during the holiday season.

Ingredients:

• ⅓ cup molasses, dark or light
• ⅓ cup brown sugar, packed firmly
• ¼ cup butter, melted and cooled
• ⅓ cup buttermilk, at room temperature
• 2 cups all-purpose flour, sifted
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon, ground
• ½ teaspoon baking soda
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

How To Make Spiced Molasses Soft Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper so the cookies won’t stick to the pan. In a large bowl, whisk together the molasses, brown sugar, melted butter, and buttermilk until the mixture looks smooth and well blended with no streaks.

2. In a separate bowl, combine the flour, ginger, cinnamon, baking soda, cloves, and salt, whisking everything together until the spices are evenly distributed throughout the flour. The combination of these warm spices smells absolutely incredible and will fill your kitchen with amazing aromas.

3. Gradually add the dry ingredients to your molasses mixture, stirring gently until a soft dough forms that’s easy to handle but not too sticky. If the dough feels too wet, add a tablespoon more flour until it reaches the right consistency.

4. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart since these cookies will spread slightly during baking. Bake for 10-12 minutes until the edges look set but the centers still appear soft and slightly underbaked for that perfect chewy texture.

09. Classic Oatmeal Raisin Favorites

These vegan cookies are packed with hearty oats, sweet raisins, and crunchy walnuts. They have the perfect balance of textures and aren’t too sweet.

Ingredients:

• 1½ cups old-fashioned oats, uncooked
• 1 cup all-purpose flour, spooned and leveled
• ½ cup brown sugar, packed
• ⅓ cup vegetable oil
• ¼ cup applesauce, unsweetened
• 2 tablespoons maple syrup, pure
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon, ground
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup raisins, plump
• ½ cup walnuts, chopped roughly

How To Make Classic Oatmeal Raisin Favorites

1. Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup later. In a large bowl, whisk together the vegetable oil, applesauce, maple syrup, brown sugar, and vanilla extract until the mixture looks smooth and well combined.

2. In a separate bowl, combine the oats, flour, cinnamon, baking soda, and salt, stirring everything together until well mixed. Add this dry mixture to your wet ingredients, stirring gently until a thick dough forms that holds together nicely.

3. Fold in the raisins and chopped walnuts using a wooden spoon, making sure they’re distributed evenly throughout the dough so every cookie gets plenty of good stuff. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.

4. Bake for 12-15 minutes until the edges turn golden brown but the centers still look slightly soft. These cookies will continue cooking on the hot baking sheet even after you remove them from the oven, so don’t overbake them or they’ll become too crispy instead of perfectly chewy.

10. No-Bake Chocolate Peanut Butter Treats

These classic no-bake cookies are safe to eat right from the bowl since there are no eggs. They’re perfect for hot summer days when you don’t want to turn on the oven.

Ingredients:

• 2 cups granulated sugar
• ½ cup milk, whole or 2%
• ¼ cup butter, cut into pieces
• ¼ cup unsweetened cocoa powder, sifted
• ½ cup creamy peanut butter, stirred well
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats, uncooked
• ¼ teaspoon salt

How To Make No-Bake Chocolate Peanut Butter Treats

1. Line two baking sheets with parchment paper and set them aside where you can reach them easily. In a medium saucepan, combine the sugar, milk, butter, and cocoa powder, stirring everything together until well mixed before you start heating.

2. Bring the mixture to a rolling boil over medium heat, stirring constantly so it doesn’t burn on the bottom. Let it boil for exactly 60 seconds while continuing to stir, then remove the pan from heat immediately to prevent overcooking.

3. Quickly stir in the peanut butter and vanilla extract until completely smooth, then add the oats and salt, mixing everything together until all the oats are coated with the chocolate mixture. Work fast because the mixture will start to set up as it cools.

4. Drop spoonfuls of the mixture onto your prepared parchment paper while it’s still warm and moldable. Let the cookies sit at room temperature for about 30 minutes until they’re completely set and firm to the touch before storing or eating.

11. Fruity Apricot Raspberry Pastries

These elegant pastry cookies use cream cheese instead of eggs in the dough. The combination of dried fruit and nuts makes them perfect for special occasions.

Ingredients:

• 2 cups all-purpose flour, sifted
• 8 oz cream cheese, softened to room temperature
• ½ cup butter, softened completely
• ¼ teaspoon salt
• ½ cup dried apricots, chopped finely
• ½ cup walnuts, chopped small
• ⅓ cup raspberry preserves, seedless
• 2 tablespoons sugar for rolling
• 1 teaspoon cinnamon, ground

How To Make Fruity Apricot Raspberry Pastries

1. In a large bowl, beat together the softened cream cheese and butter using an electric mixer until the mixture looks light and fluffy, about 3-4 minutes. Add the salt and mix until combined, then gradually add the flour, mixing on low speed until a soft dough forms that holds together nicely.

2. Divide the dough in half and wrap each piece in plastic wrap, then refrigerate for at least 2 hours or overnight until firm enough to roll out easily. This chilling step is really important because it makes the dough much easier to work with.

3. Preheat your oven to 350°F and line baking sheets with parchment paper. In a small bowl, mix together the chopped apricots, walnuts, and raspberry preserves until well combined for your filling.

4. Roll out one piece of dough on a floured surface into a large rectangle about ⅛ inch thick. Spread half the fruit mixture over the dough, then roll it up tightly like a jelly roll and slice into ½-inch thick rounds.

5. Place the slices on your prepared baking sheets and sprinkle with cinnamon sugar before baking for 15-18 minutes until the edges turn golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

12. White Chocolate Thumbprint Delights

These buttery shortbread cookies are filled with sweet jam and drizzled with chocolate. They look fancy but are surprisingly simple to make at home.

Ingredients:

• 2 cups all-purpose flour, spooned and leveled
• ¾ cup butter, softened to room temperature
• ⅓ cup powdered sugar, sifted
• 2 tablespoons milk, at room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ⅓ cup fruit jam, any flavor you like
• 4 oz white chocolate, melted for drizzling

How To Make White Chocolate Thumbprint Delights

1. Preheat your oven to 350°F and line baking sheets with parchment paper for easy removal later. In a large bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture looks light and fluffy, about 3-4 minutes of beating.

2. Add the milk and vanilla extract to your butter mixture, beating until well combined and smooth. Gradually add the flour and salt, mixing on low speed until a soft dough forms that holds together when you squeeze it.

3. Roll the dough into balls about 1 inch wide and place them on your prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie, making sure not to press all the way through to the bottom.

4. Fill each thumbprint with about ½ teaspoon of your favorite jam, being careful not to overfill them or the jam will bubble over during baking. Bake for 12-15 minutes until the edges turn light golden brown but the centers still look pale.

5. Let the cookies cool completely on the baking sheet before drizzling with melted white chocolate in pretty patterns. The contrast between the colorful jam and white chocolate makes these cookies look absolutely beautiful on any dessert table.

13. Vegan Chocolate Crinkle Cookies

These festive cookies are both egg-free and dairy-free but still incredibly chocolaty. The crackled powdered sugar coating makes them perfect for holiday gift giving.

Ingredients:

• 1 cup all-purpose flour, sifted
• ¾ cup unsweetened cocoa powder, sifted
• 1 cup granulated sugar
• ⅓ cup vegetable oil
• ¼ cup non-dairy milk, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup powdered sugar for rolling

How To Make Vegan Chocolate Crinkle Cookies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper so the cookies won’t stick. In a large bowl, whisk together the vegetable oil, non-dairy milk, granulated sugar, and vanilla extract until the mixture looks smooth and well blended.

2. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt, whisking everything until well combined. The double sifting helps prevent lumps and makes the cookies extra smooth and chocolaty.

3. Gradually add the dry ingredients to your wet mixture, stirring until a thick dough forms that’s easy to handle. The dough will be quite soft at first, but it will firm up as you work with it.

4. Roll the dough into balls about 1½ inches wide, then roll each ball in powdered sugar until completely coated. Place them on your prepared baking sheets, spacing them about 2 inches apart since they’ll spread during baking.

5. Bake for 10-12 minutes until the cookies look set around the edges and have developed beautiful cracks in the powdered sugar coating. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack, as they’ll be very soft when hot.

14. Fudgy Chocolate Banana Cookies

Coconut oil and mashed banana replace eggs in these rich chocolate cookies. They’re incredibly fudgy and soft with an amazing chocolate flavor that everyone will love.

Ingredients:

• 1 large ripe banana, mashed until smooth
• ⅓ cup coconut oil, melted and cooled
• ½ cup brown sugar, packed firmly
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, spooned and leveled
• ⅓ cup unsweetened cocoa powder, sifted
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chocolate chips, mini or regular

How To Make Fudgy Chocolate Banana Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup. In a large bowl, mash the banana until it’s completely smooth with no lumps, then stir in the melted coconut oil, brown sugar, and vanilla extract until well combined.

2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until the cocoa is evenly distributed throughout the flour. Add this dry mixture to your banana mixture, stirring gently until a soft dough forms.

3. Fold in the chocolate chips using a wooden spoon, making sure they’re spread evenly throughout the dough for chocolate in every bite. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.

4. Bake for 10-12 minutes until the edges look set but the centers still appear soft and slightly underbaked. These cookies will continue firming up as they cool, so don’t overbake them or they’ll lose that perfect fudgy texture that makes them so special.

15. Buttery Lemon Shortbread Cookies

These melt-in-your-mouth shortbread cookies are bursting with fresh lemon flavor. They stay fresh for up to a week when stored properly in an airtight container.

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup butter, softened to room temperature
• ½ cup powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest, finely grated
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup powdered sugar for glaze, sifted
• 3-4 tablespoons fresh lemon juice for glaze

How To Make Buttery Lemon Shortbread Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper so the delicate cookies won’t stick. In a large bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture looks light and fluffy, about 4-5 minutes.

2. Add the lemon juice, lemon zest, and vanilla extract to your butter mixture, beating until everything is well combined and you can smell that amazing fresh lemon scent. Gradually add the flour and salt, mixing on low speed until a soft dough forms.

3. Roll the dough into a log shape and wrap it in plastic wrap, then refrigerate for at least 1 hour until firm enough to slice easily. This chilling step helps the cookies hold their shape perfectly during baking.

4. Slice the chilled dough into rounds about ¼ inch thick and place them on your prepared baking sheets, spacing them about 1 inch apart since they won’t spread much. Bake for 15-18 minutes until the edges just barely start to turn golden.

5. Let the cookies cool completely on a wire rack before glazing. Mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cookies for an extra burst of sweet and tangy lemon flavor that makes these absolutely irresistible.

16. Crunchy Roasted Almond Cookies

These healthy cookies are dairy-free and gluten-free while still being incredibly delicious. Maple syrup holds everything together for a naturally sweet treat that’s perfect for dunking.

Ingredients:

• 2 cups almond flour, finely ground
• 1 cup oat flour, made from ground oats
• ½ cup sliced almonds, chopped roughly
• ⅓ cup pure maple syrup
• ¼ cup coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

How To Make Crunchy Roasted Almond Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper for easy removal later. In a large bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture looks smooth and well blended.

2. In a separate bowl, combine the almond flour, oat flour, baking soda, and salt, stirring everything together until well mixed. Add this dry mixture to your wet ingredients, stirring until a thick dough forms that holds together when squeezed.

3. Fold in the chopped almonds using a wooden spoon, making sure they’re distributed evenly throughout the dough for crunch in every bite. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.

4. Bake for 12-15 minutes until the edges turn golden brown and the cookies feel firm to the touch. These cookies will be soft when warm but become perfectly crispy as they cool, making them ideal for dunking in coffee or milk.

17. Soft Vanilla Sugar Cookies

These tender sugar cookies are subtly flavored with vanilla and coconut flakes. They’re so delicious that you’ll want to eat them with everything, just like the recipe reviewer warned!

Ingredients:

• 2¼ cups all-purpose flour, sifted
• ¾ cup butter, softened to room temperature
• ¾ cup granulated sugar
• ¼ cup milk, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup sweetened coconut flakes, chopped finely
• Extra sugar for rolling

How To Make Soft Vanilla Sugar Cookies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper so the soft cookies won’t stick. In a large bowl, cream together the softened butter and sugar using an electric mixer until the mixture looks light and fluffy, about 3-4 minutes of beating.

2. Add the milk and vanilla extract to your butter mixture, beating until well combined and smooth. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add this to your wet ingredients, mixing until a soft dough forms.

3. Fold in the chopped coconut flakes using a wooden spoon, making sure they’re evenly distributed throughout the dough. The coconut adds a subtle sweetness and interesting texture that makes these cookies extra special.

4. Roll the dough into balls about 1½ inches wide, then roll each ball in granulated sugar until completely coated. Place them on your prepared baking sheets, spacing them about 2 inches apart since they’ll spread slightly during baking.

5. Bake for 10-12 minutes until the edges just barely start to turn golden but the centers still look soft and pale. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack, where they’ll develop that perfect soft and tender texture.

18. Safe-to-Eat Cookie Dough

This amazing cookie dough is completely safe to eat raw since it contains no eggs. You can enjoy it by the spoonful or bake it into actual cookies.

Ingredients:

• 2 cups all-purpose flour, heat-treated in microwave for 1 minute
• 1 cup butter, softened to room temperature
• ¾ cup brown sugar, packed firmly
• ¼ cup granulated sugar
• ¼ cup milk, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup mini chocolate chips

How To Make Safe-to-Eat Cookie Dough

1. Heat-treat your flour by spreading it on a microwave-safe plate and microwaving for 1 minute to kill any bacteria, then let it cool completely before using. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy.

2. Add the milk and vanilla extract to your butter mixture, beating until well combined and smooth. Gradually add the cooled flour and salt, mixing on low speed until a soft dough forms that looks just like regular cookie dough.

3. Fold in the chocolate chips using a wooden spoon, making sure they’re evenly distributed throughout the dough. At this point, your cookie dough is completely safe to eat raw and tastes absolutely amazing straight from the bowl.

4. If you want to bake some into actual cookies, preheat your oven to 350°F and drop spoonfuls of dough onto parchment-lined baking sheets. Bake for 9-11 minutes until the edges turn golden brown, then let them cool on the baking sheet for perfect cookies that taste just as good as the raw dough.

Final Thoughts

These egg-free cookie recipes prove that you don’t need eggs to create absolutely delicious treats that everyone will love. From classic chocolate chip to elegant macaroons, there’s something here for every taste preference and dietary need.

Whether you’re dealing with allergies or just ran out of eggs, these recipes will become your new go-to favorites for satisfying any cookie craving perfectly.