20 Delicious No Eggs Cookies Recipes for Every Occasion

Craving cookies but fresh out of eggs? No problem! Whether you’re baking for a last-minute treat, accommodating allergies, or just keeping it simple, these 20 delicious no-eggs cookie recipes have you covered. From chewy chocolate chip to festive snickerdoodles, there’s a crowd-pleaser for every occasion—no compromises on flavor or texture. Let’s dive in and find your next go-to batch!

Vegan Chocolate Chip Cookies

These chewy, golden-brown cookies are packed with melty chocolate and just the right amount of sweetness—no one will guess they’re vegan!

Ingredients:

• 1/2 cup coconut oil, solid but scoopable
• 3/4 cup packed brown sugar
• 1/4 cup almond milk (or any plant-based milk)
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the coconut oil and brown sugar with a hand mixer until fluffy (about 2 minutes). Mix in the almond milk and vanilla extract.
3. Add the flour, baking soda, and salt, stirring just until combined. Fold in the chocolate chips.
4. Scoop 1½-tbsp portions of dough onto the sheets, spacing them 2 inches apart. Flatten slightly with your palm.
5. Bake for 10–12 minutes until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a rack.

The secret? Coconut oil gives these cookies an irresistible chewy center and crisp edges—perfect with a cold glass of almond milk.

Tip: For extra-gooey cookies, underbake by 1 minute and let them firm up on the hot baking sheet.

Oatmeal Raisin No Eggs Cookies

These chewy oatmeal raisin cookies skip the eggs but keep all the cozy, cinnamon-spiced flavor you love—perfect for when you’re craving a classic with a simple twist.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax “egg”)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, 1 cup brown sugar, and 1/4 cup granulated sugar until fluffy (about 2 minutes). Mix in 1 tbsp vanilla and the flax “egg.”
3. In a separate bowl, whisk together the flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Gradually stir into the butter mixture until just combined.
4. Fold in the oats and raisins until evenly distributed. The dough will be thick.
5. Drop 2-tbsp scoops of dough onto the baking sheets, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 12–14 minutes, until the edges are golden but centers are still soft. Cool on the sheets for 5 minutes before transferring to a rack.

The flax “egg” gives these cookies a tender chew without compromising structure, while the extra cinnamon makes the raisins taste almost caramelized. Tip: For extra-plump raisins, soak them in warm water for 10 minutes, then pat dry before adding to the dough.

Peanut Butter No Eggs Cookies

These peanut butter no-egg cookies are a dream for anyone craving a quick, allergy-friendly treat—chewy, rich, and ready in under 30 minutes!

• 1 cup creamy peanut butter (not natural-style)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 tbsp oat milk (or any milk)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup peanut butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp vanilla, 1/2 tsp baking soda, and 1/4 tsp salt until combined. Stir in 3 tbsp oat milk until the dough is smooth but thick.
3. Roll dough into 1-inch balls, place on the sheet, and flatten slightly with a fork in a crisscross pattern.
4. Bake for 10–12 minutes until the edges are set (centers will look soft—they’ll firm up as they cool).

The magic here? No eggs or flour means these stay irresistibly dense and fudgy, with a crackly sugar crust. Perfect for lunchboxes or late-night cravings!

Tip: For extra crunch, press a few chocolate chips or coarse sugar on top before baking.

Almond Flour Sugar Cookies

These almond flour sugar cookies are delightfully tender with a subtle nutty flavor—perfect for gluten-free bakers or anyone craving a lighter twist on a classic.

• 2 1/2 cups finely ground almond flour
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 tsp vanilla extract
• 1 large egg

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a food processor, pulse almond flour, granulated sugar, powdered sugar, and salt until combined.
3. Add cold butter and vanilla extract, pulsing until the mixture resembles coarse crumbs.
4. Add the egg and blend just until a soft dough forms (don’t overmix).
5. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly with your palm.
6. Bake for 12–14 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.

The magic here? Almond flour keeps them melt-in-your-mouth tender without any gritty texture—ideal for delicate tea-time treats or holiday cookie swaps.

Tip: For festive flair, press a thumbprint in the center before baking and fill with jam after cooling.

Coconut Macaroons Without Eggs

These chewy, golden coconut macaroons skip the eggs but keep all the sweet, toasty flavor—perfect for a quick treat or last-minute guests!

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup canned coconut milk (full-fat)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, 1/2 cup granulated sugar, 1/4 cup flour, and 1/4 tsp salt until combined.
3. Stir in the coconut milk and 1 tsp vanilla extract until the mixture holds together when pressed (it should be sticky but not wet).
4. Scoop 1-tbsp portions onto the baking sheet, packing them tightly into mounds. Space them 1 inch apart.
5. Bake for 20–22 minutes, rotating the tray halfway, until the edges are deeply golden. Let cool completely before serving.

The secret here? Coconut milk binds everything while adding extra richness—no eggs required for that perfect chewy center and crisp exterior.

Tip: For extra decadence, drizzle melted chocolate over the cooled macaroons.

Banana Walnut No Eggs Cookies

These soft, chewy cookies are packed with banana flavor and crunchy walnuts—perfect for when you’re craving something sweet but want to keep it simple and egg-free.

Ingredients:

• 2 medium ripe bananas, mashed (about ¾ cup)
• ½ cup packed brown sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix mashed bananas, ½ cup brown sugar, ¼ cup melted coconut oil, and 1 tsp vanilla until smooth.
3. Stir in 1 ½ cups flour, ½ tsp baking soda, and ¼ tsp salt until just combined. Fold in ½ cup walnuts.
4. Drop 1-tbsp scoops of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with a spoon.
5. Bake for 12–14 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.

The natural sweetness of bananas means these cookies stay moist for days—if they last that long! The walnuts add a satisfying crunch without overpowering the flavor.

Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Double Chocolate No Eggs Cookies

These Double Chocolate No Eggs Cookies are fudgy, decadent, and totally foolproof—perfect for when you’re craving something rich but don’t want to run to the store for eggs.

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup melted coconut oil (or vegetable oil)
• ¼ cup water
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In a large bowl, mix ¾ cup granulated sugar, ¾ cup brown sugar, ½ cup melted coconut oil, ¼ cup water, and 1 tsp vanilla extract until smooth.
4. Gradually stir the dry ingredients into the wet mixture until just combined, then fold in 1 cup chocolate chips.
5. Scoop 1-tbsp portions of dough onto the baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are set but centers are still soft.
6. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The magic here? The cookies stay ultra-chewy thanks to the oil-and-water combo—no eggs required! They’re like a cross between a brownie and a cookie, with pockets of melty chocolate in every bite.

Tip: For extra gooeyness, underbake by 1 minute and press a few extra chocolate chips on top right after baking.

Pumpkin Spice No Eggs Cookies

These soft, cake-like cookies pack all the cozy flavors of pumpkin spice—without a single egg in sight! Perfect for when you’re craving something sweet but want to keep it simple.

Ingredients:

• 1 cup canned pumpkin puree (not pie filling)
• ½ cup melted coconut oil, slightly cooled
• ¾ cup granulated sugar
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 2 tbsp turbinado sugar (for rolling, optional)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, granulated sugar, and vanilla extract until smooth.
3. In another bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry ingredients into the wet mixture until just combined (don’t overmix—it’ll be thick!).
4. Scoop 1½-tbsp portions of dough, roll into balls, and optionally roll in turbinado sugar for a sparkly crunch. Place 2 inches apart on baking sheets.
5. Bake for 12–14 minutes until the edges are set but centers are still soft. Let cool on the sheet for 5 minutes before transferring to a rack.

The secret? Pumpkin keeps these cookies irresistibly moist for days—no eggs required! They’re like little bites of spiced pumpkin bread, but even easier to share.

Tip: For extra warmth, add a pinch of black pepper to the spice mix—it subtly enhances the pumpkin flavor.

Gluten-Free No Eggs Snickerdoodles

These gluten-free, egg-free snickerdoodles are the perfect chewy-spiced treat—nobody will guess they’re allergy-friendly!

• 1 ½ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• ½ cup coconut sugar
• ¼ cup maple syrup
• ½ cup softened vegan butter (or coconut oil)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cream of tartar
• ¼ tsp salt
• For rolling: 2 tbsp coconut sugar + 1 tsp cinnamon

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together ½ cup coconut sugar, maple syrup, vegan butter, and 1 tsp vanilla until fluffy.
3. Whisk together gluten-free flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cream of tartar, and ¼ tsp salt in a separate bowl. Gradually mix into the wet ingredients until a thick dough forms.
4. In a small bowl, combine 2 tbsp coconut sugar and 1 tsp cinnamon. Roll dough into 1-inch balls, then coat generously in the cinnamon-sugar mix.
5. Place balls 2 inches apart on the baking sheet. Bake for 10–12 minutes until edges are lightly golden (centers will look soft—they’ll firm up as they cool!).

The cream of tartar gives these cookies their classic snickerdoodle tang, while the maple syrup keeps them irresistibly chewy. Tip: For extra puff, chill the dough for 30 minutes before baking!

Lemon Zest No Eggs Cookies

These bright, citrusy cookies are a dream for egg-free bakers—packed with zesty flavor and a melt-in-your-mouth texture.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup softened unsalted butter
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp almond milk (or any plant-based milk)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together 1/2 cup granulated sugar and 1/4 cup softened butter until fluffy. Mix in 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tbsp almond milk.
3. Whisk together 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl, then gradually fold into the wet ingredients until just combined.
4. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Flatten slightly with your palm.
5. Bake for 12–14 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The secret here? The double hit of lemon juice and zest gives these cookies a tangy punch that’s balanced by the buttery crumb—no eggs required!

Tip: For extra sparkle, roll dough balls in sugar before baking.

Maple Pecan No Eggs Cookies

These chewy, nutty cookies skip the eggs but keep all the cozy flavor—perfect for when you’re craving something sweet but want to keep it simple.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chopped pecans

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, maple syrup, brown sugar, and vanilla extract until creamy.
3. Add the flour, baking soda, and salt, mixing just until combined. Fold in the chopped pecans.
4. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Flatten slightly with your palm.
5. Bake for 10–12 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The maple syrup caramelizes as it bakes, giving these cookies a subtly crisp edge with a soft, nutty center—no eggs needed for that perfect texture.

Tip: For extra maple flavor, drizzle cooled cookies with a little extra syrup!

Shortbread No Eggs Cookies

Buttery, crumbly, and delightfully simple, these shortbread cookies prove you don’t need eggs to make a melt-in-your-mouth treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1/2 cup granulated sugar until light and fluffy, about 2 minutes. Mix in 1 tsp vanilla extract.
3. Gradually add 2 cups all-purpose flour and 1/4 tsp salt, mixing just until the dough comes together (don’t overmix).
4. Roll dough into 1-inch balls, flatten slightly with your palm, and place on the prepared sheet 2 inches apart. Prick the tops with a fork for classic shortbread texture.
5. Bake for 18–20 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The magic here? That tender, sandy texture from just four ingredients—no eggs, no fuss. Perfect with tea or as a gift-worthy homemade nibble.

Tip: For extra richness, swap 1/4 cup of the flour for cornstarch.

Gingerbread No Eggs Cookies

These warmly spiced gingerbread cookies are egg-free but still irresistibly soft and chewy—perfect for allergy-friendly holiday baking or anytime cravings strike.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp cloves
• ¾ cup packed brown sugar
• ½ cup unsalted butter, softened
• ⅓ cup molasses
• ¼ cup water
• 2 tbsp granulated sugar (for rolling)

Instructions:

1. Whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 2 tsp ginger, 1 tsp cinnamon, and ½ tsp cloves in a bowl.
2. In a separate bowl, beat ¾ cup brown sugar and ½ cup butter until fluffy. Mix in ⅓ cup molasses and ¼ cup water until smooth.
3. Gradually add dry ingredients to the wet mixture, mixing until just combined. Chill dough for 1 hour.
4. Preheat oven to 350°F. Roll dough into 1-inch balls, coat in 2 tbsp granulated sugar, and place 2 inches apart on parchment-lined sheets.
5. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The molasses gives these cookies a deep, caramelized flavor, while skipping eggs keeps them dense and fudgy—no one will guess they’re missing a thing!

Tip: For extra sparkle, roll dough balls in coarse sugar instead of granulated.

Matcha Green Tea No Eggs Cookies

These delicate, earthy-sweet cookies pack a vibrant matcha punch—perfect with tea or as a light dessert that happens to be egg-free!

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp high-quality matcha powder
• ½ cup granulated sugar
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup cold vegan butter (or regular butter), cubed
• 3 tbsp cold water
• 1 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Dry mix: Whisk together 1 ½ cups flour, 2 tbsp matcha powder, ½ cup sugar, ½ tsp baking powder, and ¼ tsp salt in a large bowl.
3. Cut butter: Add ½ cup cubed butter to the dry mix. Use a pastry cutter or fork to blend until crumbly (pea-sized bits).
4. Bind dough: Drizzle in 3 tbsp cold water and 1 tsp vanilla extract. Stir just until dough comes together (don’t overmix).
5. Shape & bake: Roll dough into 1-inch balls, flatten slightly, and space 2 inches apart on the sheet. Bake 12–14 minutes until edges are firm but centers stay soft.

The matcha’s grassy depth shines against the buttery crumb, and that soft-chewy texture? Irresistible straight from the oven.

Tip: For extra sparkle, roll dough balls in coarse sugar before baking!

Chai Spice No Eggs Cookies

These warmly spiced cookies are like a hug in dessert form—perfect for dunking in tea or enjoying as a sweet afternoon pick-me-up.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• 2 tbsp plant-based milk (such as oat or almond)

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup maple syrup until fluffy. Mix in 1 tsp vanilla extract.
3. In a separate bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cardamom, 1/4 tsp cloves, and 1/4 tsp black pepper.
4. Gradually add the dry ingredients to the wet mixture, then stir in 2 tbsp plant-based milk until just combined (dough will be thick).
5. Scoop 1-tbsp portions of dough onto baking sheets, spacing them 2 inches apart. Flatten slightly with your palm.
6. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The black pepper adds a subtle kick that balances the sweetness, making these cookies anything but ordinary.

Tip: For extra warmth, let the dough rest for 30 minutes before baking—this deepens the spice flavors!

Raspberry Thumbprint No Eggs Cookies

These buttery, jam-filled cookies are a nostalgic treat—no eggs needed, just simple ingredients for a tender, melt-in-your-mouth bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup raspberry jam (seedless or chunky, your choice!)

Instructions

1. Prep: Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Cream butter & sugar: In a large bowl, beat 1 cup softened butter and ⅔ cup granulated sugar with a hand mixer until fluffy (about 2 minutes). Mix in 2 tsp vanilla extract.
3. Dry ingredients: Gradually add 2 cups flour and ¼ tsp salt, mixing just until combined (dough will be soft but not sticky).
4. Shape: Roll dough into 1-inch balls, place on baking sheets, and press your thumb gently into the center of each to create a well.
5. Fill: Spoon ½ tsp raspberry jam into each indentation (don’t overfill—jam expands while baking!).
6. Bake: 12–14 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to a rack.

The magic? That jammy center stays glossy and vibrant, while the cookie stays crumbly-sweet—perfect for gifting or a lunchbox surprise.

Tip: Swap raspberry jam for apricot or blackberry for a fun twist!

Chocolate Crinkle No Eggs Cookies

These fudgy, crackly cookies are a dream for egg-free bakers—rich chocolate flavor with that iconic powdered sugar snowcap!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
2. In another bowl, mix 3/4 cup granulated sugar, 1/3 cup vegetable oil, 1/4 cup water, and 1 tsp vanilla extract until smooth.
3. Gradually stir dry ingredients into wet until just combined. Chill dough 1 hour (it’ll be sticky but firm enough to roll).
4. Preheat oven to 350°F. Scoop 1-tbsp dough balls, roll in 1/2 cup powdered sugar (coat heavily!), and space 2″ apart on parchment-lined sheets.
5. Bake 10–12 minutes until cracks form but centers are soft. Cool 5 minutes on sheets before transferring.

The secret? Chilling ensures thick, chewy centers beneath those sugary crinkles—no one will guess they’re eggless!

Tip: For extra fudginess, slightly underbake and let cookies rest on the hot tray another 2 minutes.

Vanilla Bean No Eggs Cookies

These delicate, egg-free cookies are infused with real vanilla bean for a rich, aromatic flavor—perfect for allergy-friendly baking without sacrificing indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 tbsp vanilla bean paste (or seeds from 1 vanilla pod)
• 2 tbsp milk (dairy or plant-based)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ tsp baking soda, and ¼ tsp salt.
3. Add ½ cup unsalted butter and 1 tbsp vanilla bean paste; mix with a hand mixer until crumbly. Drizzle in 2 tbsp milk until dough just comes together.
4. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly with a fork.
5. Bake for 10–12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring.

The vanilla bean speckles and melt-in-your-mouth texture make these cookies feel extra special—ideal for gifting or pairing with afternoon tea.

Tip: For extra sparkle, roll dough balls in sugar before baking!

Blueberry Oat No Eggs Cookies

These tender, fruity cookies come together in minutes—no eggs needed, just wholesome oats and juicy blueberries for a treat that feels like a hug in every bite.

Ingredients

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh blueberries (plus a few extra for pressing on top)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Stir in 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla until just combined. Gently fold in 1/2 cup blueberries.
4. Scoop 1-tbsp mounds of dough onto the sheet, spacing them 2″ apart. Press 2-3 extra blueberries onto each cookie.
5. Bake for 12-14 minutes until the edges are lightly golden (centers will stay soft). Cool on the sheet for 5 minutes before transferring.

The magic here? The blueberries burst into jammy pockets, while the oats keep the texture delightfully chewy—no eggs required for that perfect softness.

Tip: For extra crunch, swap 1/4 cup oats for chopped walnuts or pecans.

Caramel Swirl No Eggs Cookies

These dreamy caramel-swirled cookies are rich, chewy, and totally egg-free—perfect for when you’re craving something indulgent but want to keep things simple.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup caramel sauce (store-bought or homemade), slightly warmed

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer until fluffy (about 2 minutes). Mix in the vanilla extract.
3. Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add to the butter mixture, mixing just until combined.
4. Scoop 1 1/2-tbsp portions of dough onto the baking sheets, spacing them 2 inches apart. Drizzle 1/2 tsp caramel sauce over each cookie, then use a toothpick to gently swirl it into the dough.
5. Bake for 10–12 minutes until the edges are lightly golden but centers are still soft. Let cool on the sheets for 5 minutes before transferring to a rack.

The caramel creates glossy, gooey pockets that contrast beautifully with the crisp edges—these cookies are all about that texture play!

Tip: For extra caramel flavor, drizzle a little extra sauce over the cookies right after baking.

Conclusion

Whether you’re baking for allergies, dietary preferences, or just because, these 20 no-egg cookies are sure to delight! From chewy classics to creative twists, there’s something here for every craving. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy baking!