The other day, I received an email from a reader asking me if I had any egg-free cookie recipes. I’ve created all sorts of cookie recipes over the years, but, unfortunately (for her), none of them were free of eggs.
I know it’s impossible to please everyone, but cookies are something I know and loving baking, so I replied to her email saying I’d play around in the kitchen and come up with an egg-free recipe. So, Katie, these cookies are for you!
Without eggs, I wasn’t sure what would hold my cookies together. I ended up using a combination of almond butter and coconut oil, which also added some moisture and wonderful flavor to my cookies, which are firm on the outside and soft on the inside””the perfect cookie texture in my opinion””with lots of chocolate chips throughout.
I really enjoyed eating these cookies, but I couldn’t help but think some chopped walnuts would have made an especially delicious addition. If you’re a walnut fan, I definitely recommend adding some to the batter before baking them. With or without walnuts, they’re a delicious egg-free cookie. I hope you love them as much as I do!
- 2 cups almond flour
- 1/4 cup creamy almond butter
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 3/4 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- Combine all ingredients in a large bowl and mix well.
- Refrigerate batter for at least 1 hour.
- Preheat oven to 350 degrees F.
- Use a tablespoon to portion batter into 1-inch balls and place on a prepared cookie sheet. Flatten with hand.
- Bake cookies for 13-15 minutes until tops start to lightly brown.
- Remove cookies from oven and allow to cool slightly before removing them from the baking sheet.
- Eat and enjoy!
Recipe makes 2 dozen cookies
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These cookies sound terrific! I pinned them and can’t wait to give them a try!
I’ve been reading your blog for years, and this made me smile 🙂 i love the dedication to your readers!
I wholeheartedly agree…that was a sweet thing to do Tina.
Definitely trying these cookies soon! Thanks Tina!
Oh gosh, these look so good! I’ll have to add the ‘To Make’ list!
They look yummy! I’ve baked using flax as a sub for eggs and it’s turned out well.
These look yummy! I wonder if you could use a chia egg (1 T chia + 3 T water) too? I’ve been using that in breads/muffins recently with good results.
Gorgeous! Some ground flaxseeds work a treat if your looking for a binder! 🙂
Yay, so excited to try some egg free cookies. And you can eat the batter 😉
These look yum…I have used chia seeds and water to sub for an egg once or twice and it seemed to work for me.
These look wonderful! I’m not much of a baker, but may need to try these!
Sounds yummy! I have been using a flax egg lately and they turn out great too!
whoa. egg-less cookies? mind. blown.
It’s tough to find gluten free sweets, thanks for sharing this one!
These do look good. You can’t beat a good cookie.
MMmm choc chips cookies! They look super yumm!
YUM! These look super chewy and rich. Flax is definitely a great substitute for an egg 😉
I’ve eaten a lot of egg-free cookies! I remember the first time I made some the recipe said to use flax and water to make a “flax egg.” Very interesting! My friend can’t have a lot of foods (gluten, eggs, dairy, soy and coconut) so we’re all pretty good at finding recipes without those things or adjusting!
Tina: I follow a blog that uses “Flax Eggs” as a substitute for eggs. Here is a link how to make them. Have no idea if they are good but it’s an option for folks who can’t eat them.http://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/
Totally a Big Brother fan…..what are your thoughts on this season?
These look really good! Love that they’re gluten-free.
Also, for Katie or whomever else – if there’s ever a recipe I want to make but don’t want to use eggs (or I’ve run out), I just replace it with a flax egg (1 tbsp. ground flax with 3 tbsp. water, stir, let sit for 5-10 minutes until thickened). It works great every time!
Yay! Flax egg usually works out good. 1 tbs flax and 3 tbs warm water whisked together 🙂
These look fantastic! I love that they don’t have eggs and would be safe for those who can’t or choose not to eat eggs. And who doesn’t love a nut butter cookie!
wow that’s so nice of you to put together a recipe like that!
I’ll have to forward this recipe to a colleague. Her daughter is allergic to eggs (along with a ton of other things). I’m sure she’ll appreciate the recipe.
I’m putting these on the weekend to do list. These look great!
Random comment, but have you tried Blue Diamond Coconut Almonds? They are awesome!! 😀
YES! Love them!
I’ve been craving cookies like crazy and I can’t have too many eggs… this is perfect!
I love eggs, I love cookies- I think I will like these :). I will just eat some eggs on the side.
I’ve always meant to ask you for an egg free cookie recipe but never remembered to. Thanks so much for posting, I can’t wait to try them out!
I eat gluten and eggs but I would definitely try thse cookies!
These cooks look amazing! I always grew up making cookies with my family, so I understand feeling “comfortable” enough to REALLY play around with a recipe…cookies are a go to for me as well! AND even if they don’t turn out the crumbs usually taste pretty delicious!
I am vegan and can’t wait to try these!!!
Just want to say thanks for still being so dedicated and thoughtful to all your readers, even after all these years of success! I hope you know we appreciate it 🙂
these are definetly worth a try!! but did you think of using chia seed?? let the chia sit in water (like a tablespoon to two tablespoons of water) and it turns into this gel form kinda like egg white…
So glad to find this recipe! I started following the ER4YT diet again to try to heal my colon before my next scope and no gluten has been the hardest part for me! Such a good combo of ingredients!
How well do you think these would freeze?
Just made a batch! Tina you rock! These cookies are awesome!!!!!
Yay! Glad you liked them! 🙂
I just tried these but substituted sunflower seed butter for the almond butter and used half honey and half maple syrup and they were so yummy! Oh and instead of walnuts I added raisins and dried cranberries! Thanks for the recipe!
I love chocolate chip cookies.
This recipe is easy to make at home.
I am newly gluten free and have always been allergic to dairy & eggs and I never thought I’d be able to eat a good chocolate chip cookie again! I just made these and they are FABULOUS! The almond flour and butter base is way better tasting than the gluten free flour mixes and healthier too! Thank you!!!!
So glad you liked them! 🙂