No Egg Cookies (15-Minute Vegan Cookies)
Crispy-edged, chewy-centered cookies made without eggs! Perfect for allergies, vegan diets, or pantry emergencies. Ready in 15 minutes with 5 simple steps.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper or silicone mat
- Measuring cups/spoons
Ingredients
- 1 ½ cups 190g all-purpose flour
- ¾ cup 150g granulated sugar
- ½ cup 115g softened vegan butter or coconut oil
- ¼ cup 60ml unsweetened plant-based milk (almond, oat, etc.)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ½ cup chocolate chips nuts, or dried fruit
Instructions
- Preheat Oven: 350°F (175°C). Line a baking sheet.
- Mix Dry Ingredients: Whisk flour, sugar, baking soda, and salt.
- Combine Wet Ingredients: Beat vegan butter, milk, and vanilla until smooth.
- Merge & Mix: Gradually blend dry into wet. Fold in optional add-ins.
- Bake: Scoop dough into balls, flatten slightly. Bake 10–12 minutes until golden edges.
Video
Notes
Gluten-Free: Swap flour for 1:1 gluten-free baking blend.
Sweeter Option: Add 2 tbsp powdered sugar to the dough.
Storage: Keep in an airtight container for up to 5 days or freeze dough for 3 months.
Crispy vs. Chewy: Bake 12 mins for crispier cookies, 9 mins for softer.
