no egg cookie recipe
The Best no egg cookie recipe
These cookies are perfect for everyday snacking, but they also work well for gatherings—whether it’s a school event, a potluck, or just a quiet afternoon with a cup of coffee. They’re light enough that they don’t weigh you down, but they’re still satisfying, so you won’t feel like you’re missing out on the richness of traditional egg cookies. And because they don’t need eggs, they’re a great option if you’re watching your protein intake or just want to keep things simple. My family has been enjoying them for years, and I’ve never found a better way to make cookies that everyone can enjoy without fuss.
No-Egg Tomato & Garlic Cookies
A chewy, savory cookie packed with tomato sauce and garlic, perfect for snacking or pairing with cheese. No eggs needed—just simple ingredients and a few minutes of prep.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, oil, and applesauce until a dough forms. Divide into two discs and wrap in plastic. -
3
Preheat sauce: In a small pan, heat tomato sauce, garlic, olive oil, and oregano over medium-low until fragrant (3–4 mins). Set aside. -
4
Roll each dough disc into a 3-inch ball. Place on the baking sheet. Use a pastry brush to drizzle sauce over each ball. -
5
Bake for 12–15 minutes until edges are lightly golden. Let cool 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Measuring cups
- Baking sheet
- Parchment paper
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Egg Tomato & Garlic Cookies Works
❓ Frequently Asked Questions About No-Egg Tomato & Garlic Cookies
How can I make these cookies extra crispy?
You can achieve extra crispiness by chilling the dough for at least 30 minutes before baking. Preheat your oven to the highest setting (usually 425°F) and bake the cookies for 8–10 minutes on a parchment-lined sheet until edges are deep golden. Rotate the pan halfway through baking for even browning.
—
Can I substitute the almond flour for another type?
Yes, you can use a 1:1 ratio of oat flour or coconut flour, but texture may differ. Oat flour will yield softer cookies, while coconut flour requires extra egg whites (or extra flaxseed) for binding. Test small batches first to adjust consistency.
—
Why do my cookies spread so much?
Almond flour has a higher fat content than all-purpose flour, which can cause spreading. To control this, chill the dough for 30 minutes before baking. Also, ensure your oven is preheated to the correct temperature and use parchment paper to prevent sticking.
—
What if I don’t have a food processor for grinding almonds?
You can use a high-powered blender or a mortar and pestle for a fine grind. Pulse almonds in batches in the blender until they resemble fine sand. For a quicker method, place almonds in a ziplock bag and smash with a rolling pin until finely chopped.
—
How do I store these cookies to keep them fresh?
Store cookies in an airtight container at room temperature for up to 5 days. For longer freshness (up to 2 weeks), freeze the dough balls before baking. Bake from frozen by adding 1–2 minutes to the baking time.
