The Best Eggless Cookies Recipe
The Best Eggless Cookies Recipe
These are my cranberry ginger eggless cookies! These delicious cookies are made with wholesome, simple ingredients and are the perfect type of cookie for the holidays. This is one of my favorite sweet treats to enjoy with a warm cup of hot cocoa!
Ever since my (now) husband and I started dating back in 2010, we started a tradition.. and that tradition is making holiday cookies. He likes to go to the store & buy the dough, but this wasn’t going to fly in my house. I wanted the act of actually baking together. I created this egg-free cookie recipe when I wasn’t eating eggs. I wanted a tasty holiday cookie without the egg, and evidently, I made them gluten-free and dairy-free.
Why You Will Like This Recipe:
The best part about this recipe is how easy they are to make!
They only require 5 minutes of prep and 12 minutes of baking.
They are eggless, making them perfect for anyone with an egg allergy.
They are gluten-free, great for those with wheat sensitivities or celiac disease.
They don’t have any processed sugars, making them easy on the gut.
They are customizable. You can use what you have on hand & flavor them how you want!
Perfect for the holidays, these are the best cookies for gifting or snacking at night with some hot chocolate.
Ingredient Substitutions
Gluten-Free Flour: Swap for regular all-purpose flour in equal proportions.
Arrowroot Starch or Cornstarch: Use an equal amount of tapioca starch or potato starch.
Maple Syrup: Swap for honey, agave nectar, or any liquid sweetener in the same quantity.
Brown Sugar: swap for granulated white sugar, coconut sugar, or any other sweetener of your choice in equal amounts.
Coconut Oil: Swap it for melted butter or avocado oil.
Milk of Choice: Any non-dairy milk in the same quantity, such as almond milk, soy milk, or oat milk.
Dried Cranberries: Swap for raisins, chopped dried cherries, or chopped dried apricots.
Pepitas (Pumpkin Seeds): use chopped nuts like almonds, walnuts, or pecans.
Ground Ginger: use ground cinnamon for a different flavor.
Grocery List
Dry Ingredients
2 cups gluten-free flour
1/4 cup arrowroot starch or cornstarch
3/4 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Wet Ingredients
1/3 cup maple syrup or any liquid sweetener such as honey or agave
1/3 cup brown sugar or any granulated sugar
2 tablespoons coconut oil
1/4 cup milk of choice
Additional Ingredients
1/4 cup dried cranberries
1/4 cup pepitas or pumpkin seeds
How to Make Eggless Cookies
Preheat the oven to 350 degrees Fahrenheit.
Mix the dry ingredients into a bowl. Stir to remove any clumps.
Mix the wet ingredients into another smaller bowl. Stir to combine.
Slowly add the wet ingredients to the dry ingredients and stir to combine to form a batter.
Mix in the dried cranberries and pumpkin seeds.
Line a baking sheet with parchment paper and scoop out the cookies on the baking tray with a mini ice cream scooper or cookie scoop. Press down slightly.
Bake cookies for 10-12 minutes until golden brown!
Let them cool on a wire rack for 10 minutes before digging in.
Store the baked cookies in an airtight container.
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FAQ
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Yes, you can substitute regular all-purpose flour or whole wheat flour for the gluten-free flour in equal proportions.
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Arrowroot starch or cornstarch helps improve the texture of the cookies, making them lighter and more tender. It's a common gluten-free baking technique.
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Yes, you can substitute coconut oil with an equal amount of melted unsalted butter, vegan butter, avocado oil, or olive oil.
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You can use honey or agave in place of maple syrup. The key is to maintain the same liquid sweetener quantity (1/3 cup).
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Yes, feel free to substitute pepitas with chopped nuts like almonds, walnuts, or pecans, based on your preference.
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Certainly! You can adjust the spice level according to your taste by omitting or reducing the amount of ground ginger in the recipe. In fact, you could omit it totally!
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Using parchment paper helps prevent the cookies from sticking to the cookie sheet and makes for easier cleanup. However, greasing the sheet is an alternative option.
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Yes, you can refrigerate the cookie dough for a few hours or overnight. This can enhance the flavor and texture of the cookies.
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Store the cookies in an airtight container at room temperature. This helps maintain their freshness and prevents them from becoming stale.
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Yes, it is possible to make eggless cookies without using baking soda. Baking is often used in cookie recipes as a leavening agent, helping the cookies to rise and become fluffy. However, you can use alternative ingredients and methods to achieve a similar result without baking soda.
One option is to use baking powder instead of baking soda. Baking is a combination of baking soda, cream of tartar, and starch, and it can provide the same leavening effect in your cookies. Simply use double the amount of baking powder called for in the recipe in place of the baking soda.
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Add different mix-ins: Instead of dried cranberries and pepitas, you can try adding other dried fruits like raisins, chopped dried cherries, or chopped dried apricots. You can also switch out the pepitas for chopped nuts like almonds, walnuts, or pecans, or even add semi-sweet chocolate chips or peanut butter if you're feeling fancy!
Play with spices: If you're not a fan of ginger, you can omit it from the recipe or replace it with ground cinnamon for a different flavor. Feel free to experiment with other spices like nutmeg, cloves, or allspice to create your own unique cookie flavor.
Use different sweeteners: While the recipe calls for maple syrup, you can easily swap it out for honey, agave nectar, or any liquid sweetener of your choice. Just make sure to use the same quantity of sweetener as the recipe calls for.
This eggless cookie recipe is a perfect eggless option for those with egg allergies or dietary restrictions. Not only are these cookies easy to make, but they also have a delicious flavor and a perfect texture. Whether you're baking for the holidays or simply craving a sweet snack, these eggless cookies will definitely satisfy your sweet tooth!
The Best Eggless Cookies Recipe
Ingredients
- 2 cups gluten free flour
- 1/4 cup arrowroot starch or cornstarch
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup maple syrup, or any liquid sweetener such as honey or agave
- 1/3 cup brown sugar or any granulated sugar
- 2 tablespoons coconut oil
- 1/4 cup milk of choice
- 1/4 cup dried cranberries
- 1/4 cup pepitas or pumpkin seeds
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the dry ingredients into a bowl. Stir to remove any clumps.
- Mix the wet ingredients into another, smaller bowl. Stir to combine.
- Slowly add the wet ingredients to the dry ingredients and stir to combine to form a batter.
- Mix in the dried cranberries and pumpkin seeds.
- Line a baking sheet with parchment paper and scoop out the cookies with a mini ice cream scooper on the baking sheet. Press down slightly.
- Bake for 10-12 minutes!
- Let them cool for 10 minutes before digging in.
- Store in an airtight container
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