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.
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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
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
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- The Best Eggless Chocolate Chip Cookies
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Nutrition
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.
Victoria says
omg im allergic to eggs too! nice recipe :DD
Oriana Romero says
Hi Victoria! Hope you give recipe a try soon.
Love says
By (happy) mistake I made caramel cookies instead of vanilla one: I still added salt even though the butter was salted and I used jaggery (it’s Indian cane sugar). So while baking the pieces of that sugar caramelised and along with salt they made very nice flavour. My husband and daughter really loved that. Me too. Thank you so much. It was so easy and quick to make.
Oriana Romero says
Hello Love! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Bqiley says
I’m short on pure vanilla extract can I just sub pure anise, lemon, orange or almond extract?
Oriana Romero says
Hello Bqiley! Yes, you can add any extract that you like. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Janet Bronder says
I followed this recipe exactly, and it was wonderful! I love the cookie stamp you used on the cookies in your pictures. Can you share where you got it?
Katie says
Yummy shortbread biscuit. I added a little milk to the dough to make it easier to use cookie cutters and just chilled the dough before rolling it out. Worked really well, a double batch made over 100 little animal cookies. I’m using them as party favours for my son’s first birthday party.
Oriana Romero says
Hello Katie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Ruth says
Thank you for publishing a cook book for eggless recipes! My son is now 22 and just graduated from College. He had to be tested for allergies when he was 1, also… allergies to eggs, milk, peanuts and pistachios. He still has those allergies and has managed to do well. I have adjusted recipes for years, but never was organized enough to put them together in a book. You have inspired me to get started getting them together for him to have!!
Oriana Romero says
Hello Ruth! Your message means the world to me. It has been a long journey trying to learn how to bake without eggs. I am still learning. I feel so happy when I receive comments, messages, and emails from people like you that enjoy my recipes. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
Mika says
Is there a way to make them vegan? Csn i sub oil for the butter?
Thanks
Oriana Romero says
Hello Mika! I don’t recommend using oil but you can try vegan butter, such as Om Sweet Home Non-Dairy Butter Alternative or Miyoko’s Creamery Organic Vegan Butter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
mariellie says
There were ridiculously good!! You can’t just have one, it’s impossible!! I was hesitant to make them at first because I wasn’t sure how they would come out, but they taste so good, they actually taste like cookies you get from the panadería! 😋 Thank you!
Oriana Romero says
Hello Mariellie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Shweta Joshi says
OUTSTANDING cookies! If you are casually browsing for recipes make this one. Perfect sweet, perfect texture, perfect color and non-crumbly yet soft without being overly chewy.
We are vegetarians without eggs being a major part of our diet. I do use eggs however, sparingly and not crazy about its smell/taste. I give this background to explain why I am always on the hunt for egg less cake /cookie recipes.
The only change i made: Instead of 9 tablespoon of butter I used 8 (because a stick of butter is 8 and was too lazy to cut another new stick). I did take 2 tablespoons of water, heated it, added a spoon of baking powder, mixed and added it to the batter. I was worried without eggs or baking soda, it wouldn’t rise & be flat. To be honest I did it without thinking as i always add baking powder/soda.
Next time, I will be sure to follow the recipe to the T and also use the stamp. My teenager sons took a stack each and inhaled it.
Oriana Romero says
Hello Shweta! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know =)
Jasmine says
Loved these! So easy to make and very good. I even added a little almond extract to change it up the second time. Thanks for the recipe!
Oriana Romero says
Hello Jasmine! I’m so glad you love these. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Kenny says
I love the idea but there was no sugar AT ALL so there was no taste it was bland and wasnt sweet at all
Oriana Romero says
Hello Kenny! The recipe calls for brown sugar…what do you mean with there was not sugar?
Terry says
Are these cookies like vanilla cream cookies, without the cream filling, soft or have a crumbly like a shortbread cookie?
Oriana Romero says
Hello Terry! These cookies are soft but not crumbly. Hope that helps. Thanks for your interest in my recipe.
Dora Palko-Gyurina says
Hi Oriana,
Thank you so much for writing your blog. I am very happy with your recipes especially egg-less ideas . My Little One has severe allergies (egg as well) but he loves sweets – of course .
I am a very beginner baker. I have found your page just yesterday but today I tried to bake your easy egg-less vanilla cookies. It seemed easy, only four ingredients as you said and yes, it was absolutely easy to follow your instructions and the cookies are so delicious! (Although my dough was a bit soft. I do not know why? Could you help me please, with your advice? ) Thank you so much. My Little One love it.
Definitely I will try more recipes from you.
Have a nice day.
Dora
Oriana Romero says
Hello Dora! I am so glad you found my eggless recipes. Is it possible that the butter was too soft when you made the dough? On hot days, it’s very common that the butter softens too much, too fast. Adding less flour might also cause a soft dough. I would recommend using a kitchen scale if you don’t have one, the best way is to measure flour is using a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Thanks for trying my recipe and for your feedback.
Ruby says
These were so good! And i didn’t even need to go to the store and buy anything special to make them too! I didn’t have brown sugar so i just used white and they were amazing! Thank you for this recipe!
Oriana Romero says
Hello Ruby! These are so easy to make and soooo good. I’m delighted to hear you enjoyed them so much. Thanks so much for your feedback and for trying my recipe.
Alinah says
Another “lazy” baker here. I substituted Earth Balance vegan butter straight from the refrigerator, used light brown sugar, and added about 1/6 cup Coconutmilk yogurt substitute because the batter looked too dry. Rolled the cookies by hand into balls about 1.25” in diameter, then flatted to about 1/4 inch with the bottom of a clear glass. Baked on a Silpat sheet for about 11.5 min. They came out fine.
Oriana Romero says
Hello Alinah! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Allison says
I subbed nearly every ingredient and they turned out pretty good! 🙂 I used gluten free all purpose flour, vegan butter, coconut sugar and vanilla extract. I also dumped it all into one bowl at once and just mixed it with a spoon. I might be the laziest baker ever!
Oriana Romero says
Hello Allison! So glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Kathryn says
If you melted the butter inadvertently (left out to soften but forgot about it) could you use melted butter and then refrigerate it for a few hours? Or do I need to start again. I’m sure I can find use for this butter. I’m not too much of a baker so forgive me if my question is silly. Hope you are staying safe.
Oriana Romero says
Hello Kathryn! Not silly at all. You can use the same butter…it will work fine! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
AD says
Hi, are these simple enough to make without a mixer? I’ve never used a mixer and have found some biscuit recipes, like shortbread, can be a bit rough on my wrists with the amount of pressing involved. Have you tried these without the mixer?
Thanks
Oriana Romero says
Hello Ad! You can definitely make these without a mixer, just make sure the bitter is soften enough. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Davidson says
hello i just wanted to know if you have to have unsalted butter
Oriana Romero says
Hello Davidson! You can use salted butter and skip the pinch of salt called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Gustav Ferdie Grib says
Heya, this was such an awesome recipe.
I added granola as a varient and had a good experience.
Dad took the whole batch, so im DEFINITELY making more.
Thank for the awesome advise.
Oriana Romero says
Hello Gustav!Sounds like you nailed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Janet Smith says
Thank you so much for these recipes! My daughter developed an egg allergy in high school. We are seeking out new recipes so she doesn’t miss out on family favorites. We are also finding new substitutes to modify our own recipes. She is now in college and is able to eat from the vegan line at her college cafeteria and has made friends with the head chef and slips him new recipes from time to time. She is also able to do some of her own cooking in her dorm kitchen. Thank you again for the great resource!
Oriana Romero says
Hello Janet! I am so glad to hear that my recipes are helpful to your daughter. Please let me know if you have any special requests or questions. Thanks so much for your feedback and for trying my recipes. =)
Nicole says
Thank you so much for this recipe. I haven’t tried it yet but I will come back when I do. My daughter’s second birthday party is tomorrow and she has FPIES (a type of delayed non-ige allergy) to eggs. Of course today she keeps pretending all day to eat cookies so I’d like to be able to give her some. So I just wanted to say thank you for this recipe. Now I’m off to cook an eggless cake and these eggless cookies. hehe and She probably will end up eating a pile of strawberries instead but at least I can have some yummy safe baked goods at her party. 🙂 Thanks again!
Oriana Romero says
Hello Nicole! First, Happy Birthday to your daughter! I am so happy to know that my recipe will help to make your daughter’s day a little more special. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Mya says
Hello, im gluten free and vegan. Can these cookies be made with oat flour or rice flour?
Oriana Romero says
Hello Mya! I am sorry but I haven’t tested this recipe with oat flour or rice flour. If you do try using these alternative ingredients, please let me know the outcome. Thanks for your interest in my recipe.?
Ahuva says
Can I try this by hand or is the mixer a must?
Oriana Romero says
Hello Ahuva! If you have a way to do it with a mixer is much better and easier. Creaming butter and sugar by hand it’s a slightly more difficult process (just consider it your arm workout for the day). If you do it by hand, please don’t leave any butter streaks left or the cookies can burn or not cooked properly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shailja says
Hey.. can you pls share gram measurements for this? Thanks!
Oriana Romero says
Hello Shailja! 210 gr all-purpose flour; 85 gr brown sugar; 130 gr butter. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shailja says
Pretty amazing recipe! and so easy. I replaced half the flour with oats to make them slightly healthy. They turned out great! will be a staple for me now!! I take pretty crappy pics hence I am not posting them. Keep up the great work 🙂
Oriana Romero says
Hello Shailja! Sounds like you nailed it =) I will try replacing half of the flour with oats next time. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Vinita shahani says
These cookies are yummmmmmmyyyyy.
My cookies developed some cracks.
What can b the cause for it
Oriana Romero says
Hello Vinita! It sounds like you overbaked the cookies. Don’t care too much about the suggested baking time! The reason for this is because every oven is different, so the cookies are done when the edges are set and lightly browned. Thanks so much for your feedback and for trying my recipe.
Jessica says
I was looking for an eggless recipe to make and came upon this one. All I can say is that they came out sooo good. I didn’t know what to expect, but my husband, kids and myself really enjoyed them. I’m going to save this recipe to make again. We put honey and condensed milk on top and they were delicious. They were not crumbling at all and we kneeled the dough towards the end and even put fork marks to press down on the dough. Thank you!!
Oriana Romero says
Hello Jessica! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Bella says
It is a rainy day today, and my mother got stuck in her office. So I decided to surprise her with something because she has a sweet tooth and I love to bake. 🙂 I had no eggs so I tried this recipe and it turned out a lot better than I thought it would!! It’s SO GOOD and super simple! Love it! Will be sure to try again
Oriana Romero says
Hello Bella! Cookies are always a great surprise hahaha. So glad everyone enjoyed them. Thanks so much for your feedback and for trying my recipe.
Shreddy Parker says
This recipe was really good and SO EASY.we’re basically vegetarians and don’t eat eggs but I had no idea that any eggless cookies could be so awesome.I am 15 but was able to pull this off and the cookies turned out brilliant !! Thank u and wish u all the luck in the world:):):D
Oriana Romero says
Hello Shreddy! So glad you enjoyed these cookies. Make sure to check out my other eggless recipe ? Thanks so much for trying my recipe!
Stacey says
I needed a cookie recipe that was eggless, nutless, dairy-free and did not use white sugar so they could be edible for a few with food allergies and sensitivities! I was actually searching for a topical cookie crumble for a mango dessert. I only had an hour! I substituted butter for lactose-free Crystal margarine and added a bit more of each ingredient. These cookies were PERFECT! Cooled slightly then put a few in the freezer while I made my mango dessert. Once I had the creamy mango ready, about 15 minutes, I crumbled up the cookies from the freezer and sprinkled on top of the desserts. Cookie mixture in the dessert was a success and the rest of the cookies themselves were eaten up only minutes after serving. This will be my new go to! Quick, easy and super yum!
Oriana Romero says
Hello Stacey! I’m so happy that you like this recipe so much. Thank you for taking the time to come back and let me know!?
Rochelle Maxfield says
The dough is super dry and crumbly . Is this normal?
Oriana says
Hello Rochelle! The dough is a bit crumbly, but not a lot. If yours came out to dry and crumbly I suggest adding 1 -2 tablespoons of water to bring it back together. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jessica Newman says
I’m a single mo of five sons so I can’t always afford certain foods towards the end of the month. We didn’t have milk or eggs and found this recipe tonight and loved it! We did have some condensed milk in the pantry and drizzled it on top ! So yummy! Thanks for sharing
Oriana Romero says
Hello Jessica! I am super happy my recipe helped to bring a little sweetness to those difficult days. I have lots of eggless desserts that use simple ingredients. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Rae says
I have a coworker who’s allergic to eggs, and I wanted to make him a Christmas gift.
I don’t have a dough hook, so I mixed the dough with my electric mixer. The dough didn’t come together well, so I added about 1/8c of milk. they turned out great!
Oriana says
Hello Rae! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Marien says
Hola Oriana, looks great. Do you think I can use panela (papelón) in stead of brown sugar? Thanks!!
Oriana says
Hola Marien! This recipe hasn’t been tested with papelon. However, if you want to try I would recommend to use finely grate papelon. It will definitely change the taste of the cookies. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Fernanda says
Thank you for this recipe, I am vegetarian and needed something simple like this for an event. These cookies are great! I just reduced the amount of flour a little bit and baked them till golden, so good!
Oriana says
Hello Fernanda!! I’m SO GLAD you enjoyed these cookies. Thank you for taking the time to come back and let me know!?
Jhanvi says
This looks absolutely wonderful! Is it possible if I could add chocolate chips to the cookies? I want to make these as perfect as possible for my mum’s birthday that is coming up soon.
mommyhoodsdiary says
Jhanvi, eggless chocolate chips cookies are coming soon! Make sure to subscribe to my email list so you won’t miss the recipe. Thanks so much for stopping by.
Diana Rodriguez - Entre Compras y El Hogar says
Que deliciosas, me encantan las fotos!
Mel @ Outnumbered 3 to 1 says
Those are adorable with the little made with move stamp! I never knew you could make cookies without the eggs either!
Kelly Hutchinson says
I honestly had no idea you could even make cookies without eggs! What a wonderful new recipe to try.
Shelby Barone says
My son also has a severe egg allergy, and it is hard *hard* to make baked goods for him. Thanks for sharing this recipe, I can’t wait to give it a try
Oriana says
Hi Shelby! It hard to avoid eggs but I have found great recipes and I’m in the process of adapting them. You’ll be surprised how many things can be done without eggs.
Melissa says
What a fabulous idea. These look so yummy. It is amazing what moms will do for their babies isn’t it.
paula schuck says
This is brilliant. Good for you. They look so pretty. How do they rise without the egg? I am curious. These look simple maybe I can try them this week. I am astonished by the range and number of allergies out there these days. Hoping your princess outgrows this one. It must be hard to avoid egg.
Oriana says
Thanks Paula! They don’t really rise but the texture is just perfect and delicious 😉
Veronica Cervera says
Love them! Tengo que probarlas.
Oriana says
You will love them even more after you try them 😉