Member recipe

Egg free cookies :)

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(28 ratings)

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Cooking time

Prep: 5 minutes Cook: 12 minutes Cooling time 5 mins

Skill level



Serves 18

These cookies are perfect for any occasion. Especially for party's.

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  • • 125g butter or pure vegetable margarine, softened
  • • 125g caster sugar
  • • 1 tsp vanilla essence or extract
  • • 200g self-raising flour
  • • 1 tsp baking powder/soda
  • • 1 tbsp water
  • Optional: 2 tbsp coco powder (to make it chocolate)
  • • Optional : milk chocolate chips or milk chocolate cut into chips or 2 oreos


  1. Preheat the oven to 180°C ,350°F or gas mark 4.

  2. Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.

  3. Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.

  4. Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.

  5. Bake for about 12 minutes or until golden brown.

  6. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.

  7. Store in an airtight tin for up to 2-3 weeks.

Comments, questions and tips

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Jacky Howe's picture
Jacky Howe
29th Jul, 2020
I searched for egg free cookie recipe this was first one I read. I used a splash of milk, Demerara sugar and added crushed Oreos, a handful of choc chips & some raisins. Turned out very tasty & slightly chewy in centre.
eviee's picture
22nd Jul, 2020
Turned out somewhere between a scone and a cookie, not enough liquid in the recipe either. I would say to use plain flour, brown sugar and milk if you do try this
19th Jun, 2020
I just made these for my children as most are dairy free and my youngest is also egg free.....I’m also gluten free!....we used flora for our butter and gluten free self raising flour and dark chocolate chips. I added a few more drops of water than stated just to counter the gluten-free flour......THEY ARE AMAZING!!! Huge hit with all children! This is the best and simplest recipe I’ve found and this will now be our go to cookie recipe x
Lucy Harper's picture
Lucy Harper
16th Jun, 2020
I gave these a go as I'm alone in lockdown and don't want to cook massive batches for myself, but also don't want to mess around trying to downscale quantities of egg in normal recipes. I didn't follow the recipe exactly - I used brown sugar instead of caster, milk instead of water and was a bit vague with the quantities to make around 1/5th of the original recipe. I've also just realised reading back that I used plain flour instead of self raising (no agenda there, I just misread it). If you've read all that nonsense and still care how it ended up, I had a pretty wet dough so I put 3 blobs on a baking tray and hoped for the best. They turned out like a cross between a scone and a cookie, which is surprisingly tasty! I'll definitely be trying these again, although given the random mistakes which led me to the batch I'm currently enjoying I can't guarantee I'll ever reproduce them exactly. Bon appetit :)
12th Jun, 2020
Made these cookies for my boyfriend who is allergic to eggs. I followed the recipe but changed water for milk after reading the reviews. I found that my mixture was quite wet despite only adding a small amount of milk so added extra flour. I added milk and white chocolate lindor truffle balls cut up into small chunks. I used a medium-sized cookie cutter and expected them to be quite small but they do spread out whilst baking! Finally, I melted some extra lindor chocolate and drizzled it over the top once cooled. They are quite crunchy (I baked mine for 12 mins). If I make them again I may bake them for slightly less to be a tad softer. However, overall an easy recipe, easy to follow and very tasty! :)
30th May, 2020
My family didn't notice there was no egg as I wanted to see if they would notice but these are great. I also make 1/8th of the recipe for a single ramekin cookie.
Madeleine Harvey's picture
Madeleine Harvey
15th May, 2020
Great vegan cookies for my family to enjoy beware they can grow huge but they are delicious
9th May, 2020
I liked these but I didn't follow the recipe down to a tee. I took on other peoples comments about using milk so instead of water I used Milk (about 4tbsp). I also replaced caster sugar with brown sugar, marg with olive spread and vanilla essence with vanilla coffee syrup. I also added mini chocolate eggs into the mix. (before baking I also added an extra ingredient that helps with my husbands' arthritis *go figure*). I also rolled into balls and pressed down with a fork. the mixture was quite wet at this stage so I just dipped my hands in flour - worked a treat. These turned out yummy, crumbly but soft in the middle. Husband says they were perfect and wants more.
Sharon McCully's picture
Sharon McCully
2nd Apr, 2020
It’s a very dry mixture which needed much more milk to bring together. I didn’t love them.
Jill Young's picture
Jill Young
30th Mar, 2020
My husband and I have been in isolation for almost two weeks and our snacks ran out a couple of days ago. I started googling egg free baking recipes and this came up. Made them with the bits and pieces that I had in my cupboard and they turned out really well!! Didn't have any vanilla extract so didn't add that. I found that I need three times the water that the recipe says to get it to the right consistency for rolling out and cutting shapes from. Recipe was really easy to follow and makes really good cookies.


4th Jun, 2020
how much do you need for a fan oven?
27th May, 2019
Are the cookies soft or crispy?
Junior chef
10th Apr, 2019
add milk to make it more rich instead of water and a spoon of nutella for extra chocolaty goodness