Recipes To Bake When You Don't Have Eggs (Easy Egg-Free Recipe Ideas)

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Recipes To Bake When You Don't Have Eggs (Easy Egg-Free Recipe Ideas)

My best recipes to bake when you don't have eggs make it easy to whip up delicious treats like bread, biscuits, cookies, cakes, scones, and more without eggs. Whether you're out of eggs or need egg-free food because of egg allergies, you can still enjoy all your favorite baked goods. My easy ingredient swaps and naturally eggless recipes deliver the perfect texture and flavor without missing a beat.

See my full list of egg replacements to find your best egg substitute. Make your leftovers go further, try my leftover hard-boiled egg recipes.

Prep Time5

Cook Time12

Chilling Time30

Total Time47

Course: Cookies & Bars Recipes, Dessert Recipes

Cuisine: American

Servings: cookies

Calories: 181kcal

Author: Angela Latimer

Ingredients

Lemon Almond Cookies

2½ cups almond flour (spooned and leveled, superfine)
¼ cup butter (melted, *see notes)
5 tablespoon honey
1½ tablespoon lemon zest (packed)
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt

Lemon Glaze

2 cups confectioners sugar (sifted)
1 teaspoon lemon zest (packed)
3 tablespoon lemon juice (plus more as needed)

US Customary - Metric

Instructions

Make the Lemon Almond Cookies

In a large mixing bowl, stir together your 2½ cups almond flour, melted ¼ cup butter, 5 tablespoon honey, 1½ tablespoon lemon zest, 1 teaspoon vanilla extract and ¼ teaspoon almond extract, and ¼ teaspoon salt until well combined.
2½ cups almond flour, ¼ cup butter, 5 tablespoon honey, 1½ tablespoon lemon zest, ¼ teaspoon almond extract, ¼ teaspoon salt, 1 teaspoon vanilla extract
Cover the bowl with plastic wrap and transfer it to the refrigerator to chill for 30 minutes.
Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with parchment paper.
Use either a small cookie scoop or a tablespoon to scoop balls onto the prepared cookie sheet, leaving about 2 inches of space in between each ball. Use your hands to gently press on each one to slightly flatten them.
Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 12-14 minutes, or until the edges have turned golden brown.
Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.

Prepare the Lemon Glaze

In a large mixing bowl, whisk together the sifted 2 cups confectioners sugar, 1 teaspoon lemon zest, and 3 tablespoon lemon juice until well combined and smooth. *Add more lemon juice if necessary to reach your desired consistency.
2 cups confectioners sugar, 1 teaspoon lemon zest, 3 tablespoon lemon juice
Once the cookies are completely cool, use a spoon to spread the glaze over the top of the cookies.

Notes

¼ cup of butter is half of a standard stick of butter, or 4 tablespoons.
For the best flavor, make sure your use high-quality ingredients! Opt for European butter as well as use pure almond extract.
For a truly lemon-yellow color, you can add a drop or two of yellow food coloring if desired.
To easily make these cookies vegan (and dairy-free), just use vegan butter instead of regular butter and swap out the honey for maple syrup!
These cookies will be very soft when they first come out of the oven. Let them cool on the baking sheet for 10 minutes to firm up before transferring them to a cooling rack.
To store: Keep your lemon almond cookies stored in a sealed container at room temperature for 1 week at most.

Nutrition