Best Egg Free Cookies Recipes

EGG FREE COOKIES :)

Steps:

• Preheat the oven to 180°C ,350°F or gas mark 4.
• Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
• Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
• Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
• Bake for about 12 minutes or until golden brown.
• Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
• Store in an airtight tin for up to 2-3 weeks.

GLUTEN-FREE EGG-FREE OATMEAL CHOCOLATE CHIP AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EGG-FREE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.

EGG-FREE OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

EGG-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees farenheit.
• mix together peanut butter, sugars, vanilla and margarine until well blended.
• add rest of ingredients, and mix well til totally combined.
• form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
• heat in 375 degree oven for 8-10 minute.
• wait a minute, then transfer to wire rack, cool completely.
• Store in air tight container.

EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
• Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
• Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
• Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
• Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.

EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the sugar, shortening, pumpkin, and vanilla together.
• Mix until light and well combined.
• Mix the flour, baking soda, and ground cinnamon.
• Stir the flour mixture into the creamed mixture.
• Mix until combined.
• Stir in the chocolate chips.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake at 375° for 12-15 minutes or until set.
• Let cookies cool on a rack.

EGG-FREE OATMEAL COOKIES LOW FAT RECIPE

Steps:

• Preheat oven to 350*F.
• Grease a cookie sheet or use parchment paper.
• In a medium bowl stir together the brown sugar, white sugar or Splenda and applesauce.
• Sift together the flour, baking powder, salt and cinnamon.
• Stir into the applesauce mixture.
• Add the rolled oats, raisins, and chopped nuts (if desired).
• stir until combined.
• Drop by rounded teaspoonfuls onto the prepared cookie sheet.
• Bake for 10 minutes.
• Allow cookies to cool slightly before removing from baking sheet.

EGG FREE OATMEAL COOKIES

Steps:

• Preheat oven to 375F.
• Mix first six ingredients thoroughly.
• Stir in nuts and chips.
• Drop by tablespoonfuls onto ungreased baking sheet.
• Bake for 10 to 15 minutes.

EGG-FREE GINGERBREAD COOKIES

Steps:

• Combine butter and sugar in a bowl.
• Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
• Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
• Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
• Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

EGG-FREE LOW-FAT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
• In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.
• Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

EGG-FREE TOFFEE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in water, oil and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.

EGG-FREE, WHEAT-FREE, DAIRY-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Cream together butter and sugar.
• Stir in vanilla.
• Stir in applesauce.
• Combine flour, cornstarch, salt, and baking soda.
• Stir dry mixture into creamed mixture.
• Stir in chocolate chips.
• Drop spoonfuls of cookie dough onto prepared sheets and bake, one sheet at a time, for about 8 minutes or until golden-brown.
• Allow to cool 5 minutes on cookie sheet before removing to drying rack.

EGG-FREE BONBON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour.
• For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
• Bake 12 to 15 minutes.

EGG-FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• 1. Cream together butter and sugars until well mixed. Add vanilla, cinnamon, and nutmeg. Add the pumpkin and stir well.
• 2. Stir in baking soda. Slowly add 4 cups flour, stirring to combine. Add chocolate chips and stir to combine.
• 3. Lightly grease 2 cookie sheets. Drop batter onto sheets with a spoon.
• 4. Bake at 375 for 15-20 minutes. check cookies after 15 minutes to ensure they aren't burning (cooking time depends on your oven but even a tad burnt, these taste amazing!)

EGG-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in a bowl and set aside.
• Beat softened butter with the sugar and brown sugar until well combined.
• Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well.
• Add the flour mixture gradually, beating after each addition.
• Stir in the chocolate chips.
• Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
• Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
• This makes a ton of cookies, so freeze some in ziplock bags for later!

GLUTEN-FREE EASTER EGG COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cassava flour, potato starch, and stevia powder in a bowl; add coconut milk, coconut oil, egg yolks, orange liqueur, and honey and knead until dough is well mixed.
• Roll dough on a work surface using a rolling pin until 1/4-inch thick. Cut egg-shaped cookies using an egg-shaped cookie cutter. Place egg-shaped cookies on a baking sheet. Spread jam over each cookie and top with sprinkles.
• Bake in the preheated oven until edges start to become lightly browned, about 25 minutes. Cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN AND EGG FREE)

Steps:

• Preheat oven to 350'F
• Place the chia seeds in a coffee grinder and grind until fine. Put them into a large bowl and then add the hot water and stir to create a gooey paste. This should take about 30 seconds.
• Add the remaining wet ingredients to the gooey chia mixture and give it a good mix. I used my hand held mix master, it worked great. Mix for about 1 minute.
• Add the dry ingredients to the wet and form a ball of dough. The dough will be quite sticky and will ride up on the beaters. Just turn the machine of and remove the dough, mix again. Use enough flour until the mixture holds together well.
• Add a hand full of gluten free chocolate chips to the mixture and give it another whirl with the mix master.
• I also found the dough to be quite oily.
• Roll dough into balls. I got 30 balls from this recipe.
• Place on an ungreased cookie sheet and press down with the tines of a fork in a cross hatch pattern like you see on peanut butter cookies.
• Bake for 10-12 minutes. Cool a few minutes and then transfer to a wire rack to cool the rest of the way. Store in a glass container in the fridge.
• Enjoy!

EGG-FREE COOKIES

Steps:

• Cream butter and sugar until fluffy. Add vanilla, flour and water. Blend well. Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees until light brown. (about 10-15 minutes).