egg free cookie recipe
The Best egg free cookie recipe
I also appreciate how versatile they are. They hold up well in the fridge for a few days, so I can make a batch on Sunday and have them ready for lunches, after-school treats, or even a simple dessert for dinner. They’re not too sweet, so they’re a great way to satisfy cravings without overdoing it. And because they’re made with just a few pantry staples, they’re budget-friendly too. My kids love how they taste—soft on the inside, just a little crispy on the edges—and they’re always happy to dig in. They’re the kind of recipe that feels like a no-brainer, but they still make the whole baking process feel special.
Crispy Tomato-Garlic Egg-Free Cookies
A chewy, savory cookie with a rich tomato-garlic sauce swirled into the dough. Perfect for snacking or pairing with cheese.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 tsp baking powder
- ½ tsp salt
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, cream butter and ¼ cup sugar until smooth. -
2
Mix in flour, baking powder, and salt until just combined. -
3
In a separate bowl, heat tomato sauce with garlic, olive oil, and oregano until fragrant (~3 mins). Cool slightly. -
4
Roll dough into 1-inch balls, then flatten slightly. Place 1 tsp sauce in the center of each ball and fold edges over. -
5
Bake on a parchment-lined sheet for 12–14 mins until edges are golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Tomato-Garlic Egg-Free Cookies Works
❓ Frequently Asked Questions About Crispy Tomato-Garlic Egg-Free Cookies
1. What are the best substitutes for eggs in cookies?
Use store-bought aquafaba (chickpea brine) for a fluffy texture, or mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a paste—let it sit for 5 minutes before using. For a neutral taste, try mashed banana or unsweetened applesauce, though texture may vary slightly.
2. Can I make these cookies without a food processor?
Yes! For a no-processor version, use a large mixing bowl and a fork to gently fold the dry ingredients together. For the wet ingredients, mix the oil, maple syrup, and vanilla separately, then combine everything by hand. The cookies may spread slightly more but will still hold shape.
3. How do I prevent my cookies from spreading too much?
To keep cookies from spreading, chill the dough for at least 30 minutes before baking. Preheat the oven to the exact temperature listed (usually 350°F), and use a baking sheet with parchment paper to avoid direct heat transfer. Also, ensure your oven is fully preheated before placing the cookies inside.
4. How long should I bake these cookies for?
Bake until the edges are golden brown and the centers look set, which typically takes 10–12 minutes. Use the oven’s timer to avoid overbaking. Check one cookie early to ensure they don’t brown too quickly—if they’re done, remove them from the oven.
5. Can I make these cookies ahead of time?
Yes, you can bake the cookies up to 2 days ahead. Store them in an airtight container at room temperature, or freeze the dough balls for up to 3 months. To reheat, place them on a baking sheet and warm for 5–7 minutes at 300°F.
