Ran out of eggs? Here’s an eggless cookie recipe! Two ways!

Whether or not you ran out of eggs or have an egg allergy, below is a tasty treat for you to try! (Be careful not to eat all the dough before it’s baked!)

  • Prep – 5 mins
  • Cook – 12 mins
  • Cooling time – 5 mins
  • Easy
  • Serves – 18


  • • 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 milk
  • 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 milk 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. Place split in half cookies on top of dough pieces.
  6. Bake for about 12 minutes or until golden brown.
  7. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
  8. Store in an airtight tin for up to 2-3 weeks.

You can alter the recipe slightly and maybe add a couple spoons of natural yohurt into the mix or even add chocolate spread and peanut butter on top to cook! Tastes yum!

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