BEST EGGLESS COOKIES

Are you in search of mouth-watering cookie recipes to prepare for someone who is allergic to eggs, or have you exhausted your egg supply? Take a look at this exclusive collection of cookie recipes that will inspire you to create a diverse range of eggless cookies.

EGGLESS ALMOND COOKIES

Ingredients:
● 1 cup all-purpose flour
● 1/2 cup almond flour
● 1/2 cup granulated sugar
● 1/2 cup unsalted butter, softened
● 1/4 cup milk
● 1 tsp vanilla extract
● 1/2 tsp baking powder
● 1/4 tsp salt
● Sliced almonds for topping

Procedure:
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the milk and vanilla extract to the butter mixture and mix until well combined.
5. Add the dry ingredients to the wet mixture and mix until a dough forms.
6. Using a cookie scoop or tablespoon, scoop the dough and roll into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Use your fingers to gently flatten each ball of dough slightly. Press sliced almonds into the top of each cookie.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and enjoy your eggless almond cookies!

These cookies are perfect for anyone who can’t or chooses not to eat eggs. The almond flour gives them a nutty flavor, while the sliced almonds on top add a nice crunch. Enjoy!

EGGLESS FUDGE COOKIES

Ingredients:

● 1 cup all-purpose flour
● 1/2 cup unsweetened cocoa powder
● 1/2 tsp baking soda
● 1/4 tsp salt
● 1/2 cup unsalted butter, softened
● 1/2 cup granulated sugar
● 1/2 cup brown sugar
● 1/4 cup milk
● 1 tsp vanilla extract
● 1 cup semisweet chocolate chips

Instructions:

1.Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add the milk and vanilla extract to the butter mixture, and mix until combined.
5. Gradually stir in the dry ingredients until a thick dough forms.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
8. Bake for 12-14 minutes or until the edges are set and the tops are crackly.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious eggless fudge cookies!

EGGLESS PEANUT BUTTER COOKIES

Ingredients:

● 1/2 cup unsalted butter, softened
● 1/2 cup granulated sugar
● 1/2 cup brown sugar
● 1/2 cup creamy peanut butter
● 1/2 teaspoon vanilla extract
● 1 1/2 cups all-purpose flour
● 1/2 teaspoon baking soda
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt
● 1/4 cup milk (dairy or non-dairy)

Procedure:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, peanut butter, and vanilla extract until light and fluffy.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually stir the dry ingredients into the creamed mixture. Add the milk and mix until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball with a fork to create a criss-cross pattern on the top.
6. Bake for 10-12 minutes or until lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.