Tender and simple to make, these eggless almond cookies are perfect for anyone seeking a no-egg recipe for sugar cookies. They are soft, sweet, a bit crumbly yet a bit chewy after a few days, and incredibly tasty!
Give these tasty eggless almond cookies a try! They are made with just 5 simple ingredients โ ground almonds, flour, sugar, butter, and a touch of vanilla โ and, surprisingly, they are egg-free. Yet, they're everything you'd want in a cookie! This almond cookie recipe is easy to follow, guaranteeing a delightful resultโa delicious, easy, and flavorful cookie treat!
The almond cookies without eggs are not just perfect for the holiday season but also make a great dessert. ย When guests are over, I often serve homemade ice cream for dessert.
While everyone enjoys ice cream, serving only two scoops might seem a bit plain. Adding one or two almond cookies and a berry or chocolate sauce makes the dessert much more exciting!
Check out more homemade cookies with nutsย for special occasions: Peanut Butter Cookies with Peanuts, Coconut Pecan Cookies, Pecan Chocolate Chip Cookies, or German Hazelnut Macaroons.
Jump to recipe
๐Advantages of having an egg-free cookie recipe
- You have forgotten to buy eggs but still want to bake.
- You want to bake with kids but are worried about them eating the raw cookie dough.
- You or a member of your family are allergic to eggs.
- Generally, you just try to avoid eggs.
- Vegan diet: You can adapt this eggless cookie recipe to make it entirely vegan. Use margarine instead of butter.
๐Recipe ingredients
The most important thing about the ingredient list is the absence of one crucial item: eggs. You will also not need leavening agents like baking soda or baking powder.
- Ground almonds are whole almonds that have been finely ground into a coarse, grainy consistency. Sometimes referred to as almond meal, ground almonds typically contain the skins of the nuts, which can affect the texture and color of baked goods. They have a slightly coarse texture due to the inclusion of the skins.
- Do not use almond flour for this recipe.
- Other ingredients: All-purpose flour, granulated sugar, unsalted butter, vanilla extract, and a little icing sugar for dusting the cookies (optional). You can replace the vanilla extract with a few drops of almond extract if you like.
- Equipment needed: Food processor, baking sheets, and parchment paper.
๐ฉ๐ปโ๐ณHow to make eggless almond cookies?
Place all ingredients in a food processor and mix shortly until the dough starts to come together.
Form dough sausages, wrap them in cling film and refrigerate them.
Slice the dough sausages with a sharp knife.
Make a small criss-cross pattern on each slice using a fork.
Bake the cookies for about 12-15 minutes or until slightly golden.ย
Leave the baked cookies to cool completely on the baking sheets and sprinkle them with icing sugar.
๐Expert Tips
Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Chill the cookie dough sausages for at least 2 hours until they're firm enough to slice easily. If the dough chills longer than 2 hours, cut the cookies, put them on the baking tray, and wait 5 minutes before making the criss-cross pattern with a fork. This allows the dough to be a bit softer, making it easier to press without being too sticky.
Pattern: Making the criss-cross pattern on the almond sugar cookies isn't necessary. You can skip this step if you're short on time or don't feel like doing it. However, if you prefer, use a fork to gently press down on top of each cookie to create the pattern. Clean the fork a few times with a paper towel if it begins to stick while pressing.
Oven: If using a fan oven, you can bake both trays with cookies simultaneously. In this case, preheat the fan oven to 320ยฐF/ 160ยฐC. If using a conventional oven, preheat it to 350ยฐF/180ยฐC and bake the cookie trays one after another.
If you only have one tray, form only as many eggless cookies as they fit on the cookie sheet and leave the rest of the dough in the fridge until ready to bake again.
Don't overbake them; they should become just slightly golden.
Cooling: The almond cookies without eggs must cool completely on the baking sheets. They are super delicate when fresh from the oven and will break if you try to move them too fast. Give them this time; it is worth it! Once cool, they will be just like any other cookie.
โRecipe FAQ
Ground almonds are coarsely textured, derived from whole almonds with skins, while almond flour, finely ground from blanched almonds, yields a smoother consistency. Almond flour, preferred for its lighter texture, contrasts with ground almonds, which, as almond meal, contain skins and offer a grainier texture suitable for recipes desiring a coarser feel. Don't use almond flour for this recipe.
Yes, you can try using ground hazelnuts if you prefer.
Margarine can be used as a substitute for butter in this recipe, but it might slightly alter the taste and texture. Using margarine makes the eggless almond cookies vegan.
Once perfectly cool, dust the eggless cookies with icing sugar. Place them in airtight containers and keep them at room temperature.
They keep well for at least one week, probably longer, but they have never lasted that long.
I feel their texture changes slightly after one or two days. They are crumblier at first but become just slightly chewier after a day or two. Itโs delicious both ways.
Freeze the cookies in an airtight container for 1-2 months.ย
๐ชMore cookie recipes for Christmas time
๐Recipe
Eggless Almond Cookies (5 Ingredients)
Equipment
- Food processor
- 1-2 Baking sheets
Ingredients
- 1 ยผ cup all-purpose flour 5.5 oz/ 150 g, Note 1
- 1 ยผ cup ground almonds 5.5 oz/ 150 g, Note 2
- ยพ cup granulated sugar 2.5 oz/ 75 g
- ยพ cup unsalted butter very cold 6 oz/ 175 g, Note 3
- ยฝ teaspoon pure vanilla extract
- 1-2 tablespoons icing sugar optional
Instructions
- Make cookie dough: Place flour, ground almonds, sugar, cubed butter, and vanilla extract in a food processor or stand mixer. Mix shortly until the dough starts to come together. Turn the dough onto the working surface and press together into a disc. Don't knead, work quickly.1 ยผ cup all-purpose flour / 150 g + 1 ยผ cup ground almonds / 150 g + ยพ cup granulated sugar / 75 g + ยพ cup unsalted butter/ 175 g + ยฝ teaspoon pure vanilla extract
- Divide the dough into three parts, and form each portion into a thick roll, about 1 inch/ 2.5 cm wide. Wrap each roll in cling film and refrigerate for about 2 hours. The dough can be refrigerated for longer (overnight) as well.
- Preheat the oven to 350ยฐF/ 180ยฐC (fan oven 320ยฐF/ 160ยฐC). Line two baking sheets with parchment paper. Using a fan oven allows you to bake two trays of cookies simultaneously. Keep the dough not being baked refrigerated until itโs ready to go into the oven.
- Cut the dough rolls into slices about 0.3 inches/ ยพ cm thick. Place the pieces on the baking sheets and gently press down the top of each cookie with a fork to make a small crisscross pattern.
- Bake the cookies for 12-15 minutes or until slightly golden.
- Leave them to cool completely on the baking sheets; they will break if you try to move them too fast. Sprinkle with icing sugar if desired.1-2 tablespoons icing sugar
Notes
- Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Use ground almonds, not almond flour. Ground almonds (almond meal) are whole almonds that have been finely ground into a coarse, grainy consistency. Do not use almond flour for this recipe.
- Margarine can be used as a substitute for butter in this recipe, but it might slightly alter the taste and texture. Using margarine makes the eggless almond cookies vegan.
Samantha says
Hice! Thanks for the recipe, I just hace a question, does this cookies expand? If I make shapes with them would it work?
Adina says
Hi Samantha. Sorry, I've never tried to make shapes, but I don't think it would work. They do expand a little.
Evi says
Yay for eggless cookies! These look wonderful, and I'm sure they also taste great. Love that you only need a handful of ingredients to make these ๐
Anca says
I love the sound of this recipe. It has so much almonds! I would use vegan spread instead of butter and make it vegan, and I'm going to give these a try soon.
angiesrecipes says
Have been eating lots of nut cookies lately...this looks like another great nutty sweet treat.