Eggless Sugar Free Cookies

Happy Friday Everyone!

I usually make sugar cookies to give as gifts to everyone during the holidays, but this year I had to mix it up. I wanted to make cookies for my grandparents, and my grandma doesn’t eat meat (including eggs) and my grandpa can’t have sugar, so I decided to try and make eggless sugar free cookies. They loved them so I wanted to share my recipe with all of you!

Hope you enjoy!

ps. I still prefer my sugar cookies recipe over this one, the constancy is in my opinion better, but this is a good alternative version.

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 Eggless Sugar free cookies

(makes about 25-28 cookies)

  • 2 1/2 cups of all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup coconut oil (soft otherwise it won’t mix very well)
  • 1/4 cup unsweetened almond milk (room temp)
  • 2 tsp vanilla extract
  • 1/2 cup Agave (you can add a little more if you want your cookies to be sweeter, I would say this recipe is semi-sweet)

Step 1: Combine all of the ingredients.

Step 2: Wrap your dough in some wax paper or plastic wrap and place your dough in the fridge for at least an hour (this will harden your dough up a bit so it will be easier to roll out)

OR:  Roll the dough into log then place in the plastic wrap to do a slice and bake style cookie instead. For the slice and bake chill the dough for about an hour or longer.

Step 3: preheat oven to 350 degrees.

Step 4: Line two baking sheets with parchment paper.

Step 5: Roll out your dough not too thin and cut out your shapes. (which is what I did) and place onto the parchment paper un-greased

OR: Slice the log dough into about 1/8 in rounds and place onto the parchment paper un-greased.

Step 6: Bake your cookies for about 20 minutes or until golden brown around the edges. Make sure you watch your cookies.

Let your cookies cool and voila!

Holiday Sugar Cookie Recipe

I love sugar cookies!! But sometimes when you buy them they are either too sweet, or dry. So I decided to try and make my own. And I finally found the perfect recipe!! Sugar cookies are perfect for every holiday and with Valentine’s Day coming up I figure this is the best time to share my recipe for those of you who like to bake or who want to try something new for Valentines!

I also wanted to share some of my photos from the Christmas Holiday Cookies I made. I know it’s a little late but better late than never I guess….haha.

It takes a bit of work, but I promise everyone will enjoy them!

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Ingredients:

  • 4 3/4 Cup of Flour
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1 Cup Margarine
  • 3 Eggs
  • 1 1/2 Cup of Sugar
  • 1 1/2 tsp Vanilla Extract

Directions:

  • Mix together the dry ingredients (flour, baking powder, and salt) Set aside
  • Beat the margarine and sugar together until fluffy
  • Beat in eggs
  • Fold in Valilla Extract
  • Stir flour into the mixture slowly (I find it best and easier to do a little bit at a time)
  • Chill overnight (if you don’t have time for that chill at least 3-4 hours, but overnight is best)
  • Roll out dough and have fun!!

Bake at 350 degrees in a pre-heated over for about 8-10 minutes. Times may vary slightly depending on your oven so make sure you watch your cookies.

Once they cool, decorate and enjoy!!

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Granola Chocolate Chip Cookies

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Granola Chocolate Chip Cookies
makes 15-20 cookies
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 1/4 cups chocolate chips
optional: 1- 2 tablespoons milk, if dough is crumbly

Preheat oven to 375.

Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.

Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.