Anyone know any good eggless cookie recipies?

Question

Allergic to egg!

Answer 1

This one is my all time favorite!!!!

Vegan Peanutbutter

1 cup maple syrup (I've also used amber agave YUM)
1/2 cup oil (i use olive)
1 cup peanut butter
2 teaspoons vanilla
2 cups whole wheat flour

Preheat the oven to 350. Blend all your ingredients with a hand mixer. It's a little stiff.

Grease a cookie sheet lightly. Spoon out in little balls. Flatten criss-cross with a fork. Classic peanut butter cookie style...

Back for 15-20 minutes.

Answer 2

I have been able to make just about any cookie recipe out there using ENER-G egg replacer in place of egg -- this actually works well in just about any recipe out there actually! It contains no egg what-so-ever, but works well as a binding agent to help hold everything together (like an egg would do). I have found though that subbing it 1-to-1 in a recipe doesn't always work, but 1 1/2-to-1 (1 1/2 ENER-G to 1 egg) works well and doesn't effect the flavor.

Hope this helps!

Answer 3

Almond Cherry cookies:
Cream together: 1 cup butter-I use butter flavor Crisco,
1/2 cup sugar, 1/2tsp salt and 1tsp almond extract. Mix in 2 cups flour. Chill for 1 hour.
Roll into 1" balls and make an indentation with your finger. Insert 1/4 of a candied cherry (usually found near the raisins) and re-roll into a ball.
Place on an ungreased cookie sheet 2" apart. and bake at 350 degrees for 12-15 mins. Cool ON the cookie sheet for 5 minutes before removing and rolling in sugar. (Sugar can be dyed with food coloring if desired. Place sugar in a zip-lock bag, add a few drops of food coloring, seal and shake.) Cool completely on rack.

Answer 4

Vegan Sugar Cookies

1 cup margarine (try Earth Balance)
1 cup vegetable oil
1 1/2 cups confectioners' sugar
1 cup white sugar
3 teaspoons Ener-G Egg Substitute
1 teaspoon vanilla extract (to taste)
4 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup white sugar (for rolling--may add food coloring)

1. Preheat oven 350 degrees F (175 degrees C).
2. In a large bowl, cream together the margarine, oil, confectioners' sugar, and 1 cup white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
3. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.

***This recipe requires Ener-G egg replacer. If you haven't tried it before, you should. It is a great substitute in recipes that require egg.

Answer 5

There is a fantastic chocolate chip cookie recipe in the 'how it all vegan' cookbook. I love the cookbook and it has great recipes. It's called the classic chocolate chip cookie and it's a completely vegan cookbook


Oh, and I've never tried it, but I swear a lady once told me that you can use 1T white vinegar to replace each egg in a recipe. She swore by it because her husband was allergic to eggs, but they didn't care about dairy products.

Answer 6

ok these are vegan chocolate chip cookies that i have made before and the whole family really liked them. i used half dark chocolate and half carob chips (which actually went extremely well with the cookie)

3/4 cup sugar
1/2 cup margarine or vegetable spread
1/2 cup oil
3 tbsp water
2tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1-1 1/2 cups chocolate chips

preheat oven to 375. in small bowl, stir together the sugar, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, backing soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an un-oiled cookie sheet and bake for 8-10 minutes or until edges are browned. let cool before removing from cookie sheet.

Answer 7

You can make any cookie that calls for eggs by either using Ener-G egg replacer (which is a powder that you mix with water) or you can use 1 T of yogurt per egg.

Answer 8

Chocolate No-Bake Cookies
1 stick butter 1tsp vanilla
1/2 cup milk 1/2 cup peanut butter
1/4 cup cocoa 3 cups oats
2cups sugar

melt butter, add milk, cocoa, sugar bring to boil and let boil for 1 minute. remove from heat add remaining ingredients stir well
drop by spoonfulls onto wax paper and you are done

Answer 9

The easiest way is to simply substitute 1/4 cup unsweetened applesauce per egg in the recipe. This has worked for me for numerous cookie recipes. Personally, I find this makes them better!

You can also try http://vegweb.com/index.php?board=238.0

Answer 10

Try peanut butter cookies with no egg might just work