These Easy Eggless Vanilla Cookies were my first attempt to make eggless cookies when our daughter, Victoria, was diagnosed with egg allergy back in 2014.
How We Found Out Our Daughter Was Allergic to Eggs
It all started the day before she turned one year old. I had the brilliant idea to give her scrambled eggs for breakfast. Well, to make a long story short, we ended up in the emergency room. She had a terrible reaction.
At that point, we did not know if it had been eggs, cheese, if It was an isolated incident or if she really was allergic to any food.
Vitoria got tested for food allergies, and it turned out that my baby was highly allergic to eggs and nuts.
My princess and nature are very wise. From an early age, she refuses to eat certain foods. Even if I insist, she says NO. I guess her body warns her. As a mom, I want her to try and enjoy as many food options as possible, so I’ve recently been looking for egg-free alternatives.
Update: My daughter Victoria was diagnosed with egg allergy in 2014 when she was two years old. In 2021, she was tested again, and she still is highly allergic to eggs and nuts. I have developed many eggless recipes during all these years, which I hope will be very useful for your family as they have been for mine.
These Easy Eggless Vanilla Cookies are so delicious and easy to make! They require just four simple ingredients that you likely have in your pantry.
Be sure to try out these other traditional and delicious eggless cookie recipes. These Eggless Chocolate Chip Cookies and Eggless Oatmeal Cookies are full of flavor, you would never guess they’re egg-free. We know you’ll love them!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Brown sugar: I prefer light brown sugar for this recipe.
- Unsalted butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
DOUGH. Start by creaming the butter and sugar together until fluffy (about 3 minutes). Then vanilla until smooth. Then slowly add the dry ingredients into the wet mixture.
SHAPE. Scoop and roll into balls and place on a lined baking sheet. Then use a cookie stamp or fork to press the tops down.
BAKE. Bake at 350º F (180º C) for 10 to 12 minutes, or until the edges are barely golden. Transfer to a cooling rack to cool completely.
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t over mix your cookie dough or you will end up with a dense cookie.
For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter, but Cup4Cup will also work.
Dairy-Free
Butter: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
Evaporated Milk: You can use Evaporated Oat Milk or Evaporated Coconut Milk.
Storing & Freezing Instructions
IN THE FRIDGE: You can store your eggless vanilla cookies in an airtight container at room temperature for one week.
IN THE FREEZER: To keep longer, store cookies in an airtight container or freezer bag, and pop them in the freezer! They will last for up to 2 months.
- Eggless Sugar Cookies
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Equipment
Ingredients
- 9 tablespoons (126 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 2 teaspoons (10 ml) pure vanilla extract (see notes)
- 1 1/2 cup (210 g) all-purpose flour
- 1/2 teaspoon salt
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Using an electric hand mixer or a stand mixer, beat butter on medium speed for 2 – 3 minutes, or until creamy and pale in color. Add brown sugar and continue beating for 2 -3 minutes, until creamy and fluffy. Beat in vanilla; beat to until combine.
- Reduce speed to low speed, add the flour and salt; beat until just incorporated. If the dough looks grainy, don't worry, turn off the mixer, and put the dough together with your hands until uniform and smooth.
- Form 12 tablespoon-sized balls and slightly flatten with your hand. Alternatively, you can use a cookie stamp to flatten them.
- Place them in the prepared cookie sheet and bake for 10-12 minutes or until the edges are lightly browned.
- Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- The Best Eggless Chocolate Chip Cookies
- More cookie recipes…
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted January 2014, post content edited to add more helpful information, no change to the recipe in October 2021.
