Eggless Autumn Spice Cookies Food

20 EGGLESS COOKIES WE ADORE

20 Eggless Cookies We Adore image

Whether you have an intolerance or just ran out of eggs, these eggless cookie recipes will save the day! And I promise nobody will know they're egg-free.

Provided by insanelygood

Categories Cookies Desserts Recipe Roundup

Number Of Ingredients 20

Ingredients

Eggless Chocolate Chip Cookies
Eggless Vanilla Cookies
Eggless Sugar Cookies
Eggless Oatmeal Cookies
Eggless Peanut Butter Cookies
Eggless Chocolate Cookies
Vegan Salted Caramel Cookies
Vegan Oreo Cookies
Vegan Strawberry Shortcake Cookies
Eggless Lemon Cookies
Eggless Snickerdoodle Cookies
Eggless Soft Molasses Cookies
Vegan Mexican Wedding Cookies
Eggless White Chocolate Cookies
Eggless Red Velvet Cookies
Eggless Pumpkin Cookies
Eggless Almond Cookies
Vegan No-Bake Cookies
Eggless Shortbread Cookies
Eggless Cheesecake Cookies

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious eggless cookie recipe in 30 minutes or less!

Nutrition Facts :

EGGLESS AUTUMN SPICE COOKIES

Eggless Autumn Spice Cookies image

A mildly spicy cookie made without eggs. I am allergic to eggs, so I love cookies that come out great without the eggs. If you wish to make them with eggs, reduce the maple syrup to 1/4 cup and add one egg. These go great with a cup of coffee or milk. While they are baking, the whole house smells like Autumn. They are a lightly crunchy cookie.

Provided by sally skellington

Categories Dessert

Time 33m

Yield 18-24 cookies

Number Of Ingredients 10

Ingredients

2 cups flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 cup dark brown sugar
1/2 cup white sugar, plus
1/4 cup sugar, for rolling
2/3 cup maple syrup

Steps:

Preheat oven to 350.
Mix flour, baking soda, ginger, cloves, cinnamon, and salt. Set aside.
Cream butter and sugars until fluffy.
Add maple syrup, blend.
Slowly add the dry ingredients, mix well.
Drop a tablespoon at a time in the reserved sugar, coat and roll in to a ball.
Place on parchment lined cookiesheet at least an inch apart.
Bake for 12-14 minutes or until lightly golden brown.
Cool on a wire rack.
Store in a sealed bag.

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