Egg-Free Cookies

Making egg-free cookies can be a fun, easy, and delicious way to enjoy a treat without the use of eggs. Not only are they perfect for those with egg allergies, but they can also be enjoyed by vegans and others who are looking for a healthier alternative to traditional cookies.

Egg-free cookies are also great for those who are trying to reduce their cholesterol or cut down on their egg consumption. By replacing eggs with substitutes like applesauce, mashed banana, or flaxseed, you can make a delicious cookie without the use of eggs. These egg-free cookies can also be made with ingredients like almond flour, coconut flour, or even oats for a healthier, more nutritious treat.

Egg-free cookies are also incredibly versatile. You can easily switch up the ingredients and flavors to create something new each time. Try adding in different types of nuts, dried fruits, and chocolate chips to create a variety of flavors. You can also use different types of sweeteners like honey, agave, or stevia to create a healthier version of your favorite cookie.

One of the best things about egg-free cookies is that they don’t require any special equipment or skills to create. All you need is a mixing bowl, a spoon, and ingredients to make your own delicious treats.
Egg-free cookies can also be a great way to get the whole family involved in baking. Kids love helping to measure ingredients and mix everything together. Plus, it’s a great way to get them to eat healthier without sacrificing taste. Not to mention, the cookies will be egg-free and safe for those with allergies.

Egg-Free Cookies

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Medium


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Food sensitivities and allergies are so prevalent right now, and we see more and more products on the shelves of stores with a label stating that this brand of cookie or cupcake is free of all 8 allergens. So what are we eating when we buy treats like that? A lot of different substitutes to which one has not developed sensitivity yet.


  • 1/2 cup 1/2 Ghee, butter, or shortening

  • 1/4 cup 1/4 Maple Syrup

  • 1/4 cup 1/4 Coconut Sugar or Maple Sugar

  • 1/2 teaspoon 1/2 Vanilla

  • 3/4 cup 3/4 Cassava flour

  • 1 tablespoon 1 Grass-Fed Gelatin

  • 1/2 teaspoon 1/2 Baking Soda

  • 1/2 teaspoon 1/2 salt

  • 1/2 cup 1/2 Chocolate Chips (omit if you are adhering to the Autoimmune Paleo Diet)


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a mixing bowl, whisk together flour, gelatin, baking soda & salt, and set aside.
  • In a separate bowl, mix maple syrup, sugar of choice, and vanilla together and let sit for a minute or two to dissolve and hydrate.
  • Add Ghee (or butter or shortening) to the bowl with maple syrup, sugar, and vanilla and mix well.
  • Add the flour mixture all at once to the wet ingredients and stir until dough forms. Fold in chocolate chips.
  • Form cookies by using a heaping tablespoon or cookie scoop for consistent sizing. Roll into a ball and then flatten a bit on your cookie sheet.
  • If using Palm shortening or room temperature butter or ghee – the cookies will not spread easily, so you can manually flatten them to desired dimensions before baking. If using melted butter or ghee, refrigerate the dough for a few minutes till it sets up.
  • Bake for 10 to 15 minutes on the baking sheet lined with parchment paper. Cool before serving.