15 Eggless Cookie Recipes You'll Bake All the Time

There are lots of reasons why you might be baking eggless—for a beloved vegan, or a beloved person with an egg allergy, or maybe you’re just fresh out! Truth be told, we rely on eggs’ abilities to bind, to help rise, to lend richness, lots of things—but relying on them means that sometimes we are blind to the fact that other ingredients can step in and do these same things, too. So, we've rounded up plenty of eggless cookies that will get you out of your (usual baking) shell.

To be truly vegan, all the ingredients also have to be vegan (see the ingredient list). However, vegan recipes are, for obvious reasons, a great place to explore eggless recipes whether or not you keep vegan. This version of chocolate chip cookies has everything you want from a chocolate chip—the butterscotchy cookie, the hits of chocolate—all with no egg.

Shortbread falls into the category of “never had it, never will,” regarding eggs. The simplicity of this cookie has always been its appeal, just a mixture of flour, lots of butter, sugar and salt, resulting in that signature “short” texture (meaning rich and crumbly) that lets the flavor of the butter do the talking. Ina gilds the lily here, dipping one end of each into semisweet chocolate, because, why not?

Perhaps the greatest triumph of the egg is the meringue, where egg whites, beaten with just the barest amount of sugar and lots of air, can result in snow-white clouds that can top a pie for an alternative-universe whipped cream or in crisp kisslike cookies. Until recently, everyone thought that meringue was only possible with egg whites. But in 2015, vegan enthusiast and software engineer Goose Wohlt announced on a Facebook group that he had been replicating meringue with what he coined “aquafaba,” otherwise known as the goopy, salted water in a can of chickpeas. And it really works! Any meringue-lover who has had to swear it off due to eggs will be overjoyed at the result.

These vegan sugar cookies have the familiar flavor and texture of other classic sugar cookies (crisp edges, a soft center and slight chew) but contain no animal products. A touch of baking powder ensures the cookies puff slightly without spreading too much. Top them with a simple confectioners' sugar glaze and decorate with sprinkles for any occasion throughout the year.

These cookies utilize a couple of classic items in the egg-free arsenal. We’ve got xanthan gum, a natural binder and thickener, as well as coconut oil, for richness. But the cocoa is king here, so all you’ll taste is fabulous chocolate cookies.

These bewitching and crisp shortbread rounds play up the sesame. We’ve got tahini mixed into the dough, but also a tahini-vanilla glaze for dipping. Sesame seeds sprinkled on top finish these off and give them a wonderful popping crunch.

Rosemary and chocolate are certainly an unusual combination, but trust us—it works! Melissa D’Arabian combines the two for a sophisticated cookie that is aces with a glass of wine or on a Christmas cookie plate, that astringent quality of the rosemary calling to mind the pine-i-ness of the season, in a good way. Be sure to opt for mini chips, for the cleanest lines as you cut the cookies and just the right amount of chocolatiness to play well with the rosemary.

We always brake for Mexican hot chocolate, a warm cup of cocoa infused with spices, typically cinnamon, plus heat. Here, that magical formula is translated into a cookie, and it is no less irresistible. Do they eat well alongside hot chocolate? There’s only one way to find out.

What’s a blondie? It’s like a brownie, but a blonde version, with a batter that has more in common with a chocolate chip cookie than with a brownie. Aquafaba (chickpea water) is the key to these blondies holding together despite their lack of egg—and despite them being gluten-free as well! Almond butter enhances the bar cookies with a creamy richness and maintains that butterscotchy profile that you expect from blondies.

“Langues-de-chat” translates from French to “cat’s tongue,” and it names this very kind of buttery cookie (for its shape). The closest you’ve come, if you’ve never encountered the French version, is the wafer part of a Pepperidge Farm Milano cookie. Here, the wafers are threaded with zest from orange, lime and lemon for a very crisp and bright cookie that’s ideal with tea, particularly Earl Grey (as it complements those citrusy bergamot notes).

Egg-free eaters needn’t be deterred from enjoying gingerbread season. This recipe can even be used for gingerbread houses, with some additional baking time added. The dough can be made ahead, so it’s perfect for the holiday season. Prep it when you have time, then roll and bake (or even slice and bake!) when you need it.

“Millionaire” is a name instantly recognized by our English cousins, implying exactly this combination of a shortbread base topped with caramel and chocolate. (The cookie also calls to mind a certain candy bar favorite, the one that comes in its package with a twin.) Marc Murphy puts his own spin on the classic by going in a cookie butter direction rather than the usual caramel, and it is so fun, it might be worth an upgrade to trillionaire.

Yes, a decadent chocolate shortbread is a divine way to end a meal. But if you want to amp it up from there, Alex Guarnaschelli has a way. A warm white chocolate sauce becomes a dip for the cookies, giving a little extra sweetness to the bittersweet treats that makes for a really fun and unexpected dessert.

If you’re a salty-sweet person, take a closer look at this ingredient list. White miso lends a gentle but deep saltiness to this dough for cookies that also melt in your mouth. Miso and chocolate will be your new favorite combination.