Tag: eggless

Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
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These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!

Oriana’s Thoughts On The Recipe

Let me tell you about these pumpkin muffins—seriously, they’re a game-changer! My daughter, who is usually the queen of picky eaters, loved them, which is saying a lot! They have that perfect balance of deep pumpkin spice flavor and sweetness that even won her over. Plus, they stay super moist for days, which makes them great for meal-prepping or packing in school lunches.

What I also love is that these muffins are completely egg-free, dairy-free, and vegan making them a wonderful option for those with food allergies. No need to worry about complicated substitutions or ingredients you can’t pronounce! Just simple, wholesome pantry staples that you probably already have on hand.

And the best part? You don’t even need a mixer! Just stir everything together in one bowl, pop them in the oven, and in no time, your house smells like fall heaven. These muffins are ridiculously easy to make, so even if you’re new to baking, you’ve totally got this!
What I Love About This Recipe

Easy To Make—No Mixer Needed!: I love recipes where I don’t have to haul out the stand mixer. Just grab a bowl, whisk, and spatula, and you’re all set. Mix the wet and dry ingredients separately, then combine—done!

Egg-Free And Dairy-Free Perfection: Got food allergies in your family or hosting friends with dietary restrictions? No problem! These muffins are completely egg-free and dairy-free yet still incredibly moist and flavorful. You’d never know they were missing anything!

Deep Pumpkin Spice Flavor: The pumpkin puree, combined with that delicious pumpkin pie spice, gives these muffins their signature deep, fall flavor.

Super Moist, Deliciously Spiced, And Extra Soft: Imagine biting into a muffin that’s soft, tender, and bursting with cozy spices like cinnamon and nutmeg. These muffins deliver just that!

Moist For Days: These muffins stay incredibly moist, even a few days after baking! It’s the oil and pumpkin puree that really lock in that soft texture. Perfect for making ahead if you like to bake in batches.
Potential Recipe Challenges & Pro Tips

Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!

Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.

Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the muffins. Note: If you want a whole-grain option, you can substitute half the flour with whole wheat flour.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that quintessential fall flavor. Note: If you don’t have it on hand, you can make your own spice blend. See recipe card for details.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise and stay fluffy. Note: Be sure they’re fresh!
- Salt: Enhances all the flavors, balancing sweetness and spice.
- Oil: Keeps the muffins super moist. Note: You can use vegetable, canola, or even light olive oil for a different flavor.
- Brown Sugar & Granulated Sugar: Brown sugar adds a deeper, caramel-like sweetness, while granulated sugar lightens the texture.
- Pure Pumpkin Puree: The star of the show! It adds moisture, flavor, and that gorgeous orange color. Note: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Vanilla: Adds warmth and enhances all the other flavors.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Combine Wet Ingredients

In a mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.

Step 2 – Add Dry Ingredients

Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.

Step 3 – Fill The Muffins Pan

Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.

Step 4 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!
Variations & Additions
- Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
- Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
- Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Storing and Freezing Instructions

Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.

Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Just make sure it’s smooth and thick, like canned pumpkin puree, for the best results.

Can I make these muffins gluten-free?

Definitely! Just use a 1:1 gluten-free flour blend. Read my Food Allergy Swaps section above for more details.

What can I use instead of oil?

You can replace the oil with applesauce for a lower-fat option, but the muffins may be a little denser.

More Muffin Recipes You’ll Love!

Recipe Card
Simple Pumpkin Muffins (Egg-Free And Dairy-Free)

Oriana Romero

These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!

Prep Time 5 minutes

Cook Time 28 minutes

Total Time 33 minutes

Servings 12 muffins

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners.

In a large mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.

Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.

Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice, easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.

Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.

Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Potential Recipe Challenges & Pro Tips:

Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!

Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.

Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.

Extra Recipe Tips For Success:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!

Variations & Additions:

Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.

Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.

Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 296kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 358mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 5516IUVitamin C: 2mgCalcium: 91mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 296

Keyword dairy-free egg-free muffins pumpkin Vegan
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Oriana Romero

Source link
October 24, 2024
Soft & Easy Eggless Dinner Rolls
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These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! They’re super easy to make. The perfect addition to any dinner menu. The recipe includes step-by-step photos and lots of tips.

Oriana’s Thoughts On The Recipe

These Soft Eggless Dinner Rolls are SO delicious and easy to make! I know there are tons of frozen and canned bread out there, and don’t get me wrong, I use them very often since they are super convenient. But I think there is nothing like the smell of fresh homemade bread out of the oven.

Seriously…when these eggless rolls are in the oven, the whole kitchen smells heavenly. And once they’re out… everyone makes their way into the kitchen to get a roll to try!

They’re so fluffy, buttery, and soft. Despite being eggless, these rolls have a golden brown exterior and a pillowy center. Even better, they’re so easy to make that anyone can make this recipe!

These soft eggless dinner rolls are a MUST at family gatherings, holiday dinners, or just any occasion.

They are, of course, fantastic slathered with butter (my personal favorite) but are also great for dipping in soups, chili, and mopping up gravy and/or sauce.

Ingredients You’ll Need, Substitutions & Notes

Amounts are included in the printable recipe below (scroll down). Most of these items you probably already have in your pantry, which is why it will be easy on the budget! Here’s what you’ll need:
- Warm Water: you’ll need it to activated the yeast.
- Sugar: Regular white granulated sugar or caster sugar.
- Yeast: You can use active yeast or instant yeast. If using instant yeast, you don’t need to activate it; just mix it with the dry ingredients.
- Flour: I use bread flour when available, but this recipe will also work fine with all-purpose flour.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk.
- Milk: I like to use whole milk for baking, but you can use any milk you have handy.
- Butter: I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Process Overview: Step-by-Step Photos

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Bloom Your Yeast (if using active yeast)

Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes.

Note: If using instant yeast, you can omit this step and just mix the yeast with the dry ingredients.

Step 2 – Make the Egg-Free Bread Dough

Place all the dry ingredients together in the bowl of your stand mixer; mix to combine.

Pro Tip: If you do not own a stand mixer, you can do this in a large mixing bowl; just mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle.

Make a well in the center. Add wet ingredients and mix until all the ingredients are well combined, and the dough comes together in a ball, about 2-3 minutes. Continue mixing for about 2 – 3 more minutes to knead the dough until smooth and bounces back when pressed.

Step 3 – Let the Dough Rise

Place in an oiled bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about 1 – 2 hours.

Step 4 – Form the Rolls

Turn the risen dough out onto your counter, then press down and divide into 12 equal pieces. Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan.

Pro Tip: To form a nice and smooth roll, I recommend cupping the ball with your hands and moving it in a tight circular motion. This will pull the edge down and create a nice roll.

Step 5 – Let the Rolls Rise Again

Cover the baking pan with a kitchen towel so that the formed buns won’t dry out. Return the pan to a warm place and leave for 30 – 45 minutes, or until the dough has risen and almost doubled in volume.

Step 6 – Bake & Enjoy

Once the rolls have risen, Preheat the oven and then bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.

Recipe Tips

If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.

If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.

Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.

You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.

Always preheat the oven for 15 – 20 minutes for the best results.

The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside an off-oven with the light on.

Variations You Can Apply To This Recipe

You can easily jazz these rolls up! Just add any herbs or spices you like to the dough, such as chopped rosemary, dried basil, dried parsley, Italian seasoning, or garlic (about 2 tablespoons). You can also add some grated cheddar cheese or mozzarella to make a cheesy version (about 1 cup). Other cheese varieties work but avoid super-soft cheeses. You can also mix melted butter with garlic and brush over the top as soon as they are out of the oven.

Make Ahead Egg-Free Dinner Rolls

Overnight Egg-Free Dinner Rolls

You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.

Freeze Unbaked Egg-Free Dinner Rolls

To freeze the dough after it has risen, shape the dough into rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.

Defrost & Bake Egg-Free Bread Rolls

Place frozen rolls in a lightly greased baking pan. Cover with plastic wrap or a damp towel and let rise until puffy, about 2- 3 hours, then bake as the recipe instructs.

Storing & Freezing Instructions

These egg-free dinner rolls are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.

Leftovers

The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. You can also warm them in a toaster oven or microwave if you’d like them to be toasty.

Freeze Baked Dinner Rolls

You can freeze these dinner rolls for later if you have too much. Simply let the eggless dinner rolls cool and then wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.

Frequently Asked Questions

Can I make these without a stand mixer?
Absolutely! You can do this recipe in a large mixing bowl and mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer could work, too, but mixing by hand with a wooden spoon or rubber spatula is a better choice than a hand mixer, in my opinion, since the dough recurrently gets stuck in the beaters.

Why are my rolls dense and not fluffy?
Probably you’ve added too much flour, this can easily happen if you don’t measure the flour correctly. The best way to do it is using a kitchen scale, but if you don’t have one, spoon the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour.

Can I make these rolls ahead of time?
Yes, you can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.

What is the best temperature for yeast to rise?
Somewhere between 95°F and 110°F will be fine!

How long does it take for the yeast to foam up?
The yeast should begin to foam after 5 – 8 minutes. You will be able to see a creamy foam and bubbles on the surface of the water.

Can I freeze baked dinner rolls?
Yes! Let them cool completely, then wrap them tightly in aluminum foil. Place the foil-wrapped rolls in a freezer bag or container and freeze for up to a month.

Can I freeze unbaked dinner rolls?
Yes! After the dough rises for the first time. Shape the rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.

More Eggless Bread Recipes You’ll Love!

Recipe Card
Soft Eggless Dinner Rolls
Oriana Romero
These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! The perfect addition to any dinner menu. How to make-ahead and freezing tips included.

Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 3 hours
Total Time 3 hours 35 minutes
Servings 12 big rolls or 24 small rolls

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Activate the Yeast:
Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes. Note: If using instant yeast, you don’t need to activate it in the warm water; just skip this step and add it along with the flour and other dry ingredients in step 3.
Make the Dough:
Place flour, ¼ cup sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center. Note: If using instant yeast add here too.
Add evaporated milk, melted butter, and yeast mixture (if using active yeast) to the well. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 more minutes, until smooth and bounces back when pressed. Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.
Let the Dough Rise:
Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
Form the Rolls:
Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. For smaller rolls, cut each strip into 6 portions for a total of 24 dough balls.
Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.
Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won’t dry out.
Bake:
Preheat oven to 375º F (190º C) and position one of the oven racks into the center of the oven.
Once the rolls have risen, bake them for 15 – 20 minutes or until golden brown. When they come out of the oven, brush them with melted butter immediately.

Yeast: If using instant yeast, you don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3. Rise times will be slightly shorter if using instant yeast. Flour: Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour. Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk. Store: The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. If you’d like them toasty, you can also warm them in a toaster oven or microwave. Freeze: To freeze baked rolls, wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying. Make-Ahead: You can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking. Overnight Egg-Free Dinner Rolls: You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking. Food Allergy Swaps:

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Recipe Tips:

If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.

If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.

Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.

You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.

Always preheat the oven for 15 – 20 minutes for the best results.

The time it takes to rise may vary based on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside of an OFF oven with the light on.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 239kcalCarbohydrates: 36gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 318mgPotassium: 81mgFiber: 1gSugar: 6gVitamin A: 210IUCalcium: 33mgIron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Calories 239
Keyword bread dinner eggfree Eggless recipe Rolls
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in March 2021, this recipe was updated in October 2024 to include even more helpful information. We made a slight adjustment to the recipe itself after many readers shared they had a flax allergy, so it no longer includes flax eggs.
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Oriana Romero
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October 21, 2024
Eggless White Chocolate Cookies
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These Eggless White Chocolate Cookies are chewy on the inside with slightly crisp edges, and the sweet, melty white chocolate in every bite is just heavenly! They’re super easy to whip up, and you only need simple ingredients that you probably already have in your kitchen. Plus, they’re 100% egg-free, making them a great option for those with allergies or if you’ve just run out of eggs! You can even adapt the recipe to be dairy-free if needed, so it’s a win for everyone.

Oriana’s Thoughts On The Recipe

There’s something so comforting about biting into a chewy, buttery cookie, and these Eggless White Chocolate Cookies really hit the spot! I love how they turn out rich and sweet, with just the right amount of chewiness in every bite. The white chocolate melts into little pockets of deliciousness that make these cookies hard to resist. Even though they’re egg-free, you’d never guess it—they taste just as decadent and indulgent as any classic cookie recipe.

These cookies are super easy to make, even if you’re not a seasoned baker! You don’t need any fancy ingredients—everything is pretty much pantry staples, which is a win in my book. Plus, if you need to, you can easily make them dairy-free with a few swaps. Whether you’re baking with kids or just craving a homemade treat, these cookies are perfect for any occasion.

What I Love About This Recipe

Super Easy to Make: You don’t need to be a master baker to whip these up. The ingredients are simple, and the process is straightforward.

Egg-Free and Adaptable: If you’re looking for egg-free cookies, you’re in the right place. These are 100% eggless, and if you’re avoiding dairy, just swap the butter and milk for dairy-free alternatives. It’s that easy!

Perfectly Sweet and Buttery Rich: These cookies have a buttery richness that pairs perfectly with the sweetness of the white chocolate.

Incredible Texture: One of the best things about these cookies is the texture. They’re perfectly chewy on the inside with slightly crisp edges, and the white chocolate chunks make every bite a treat.
Potential Recipe Challenges & Pro Tips

Cookies Spreading Too Much: If your cookies end up too flat, it’s likely due to the butter being too warm.

Pro Tip: Chill your dough for about 60 minutes up to 3 days before baking to prevent excessive spreading.

Cookies Overbrowning on the Edges: This can happen if your oven runs a little hot.

Pro Tip: Check the cookies at the minimum baking time and lower the oven temperature slightly if needed.

White Chocolate Burning: Sometimes white chocolate can brown too quickly.

Pro Tip: Make sure the white chocolate chunks or chips are fully tucked into the dough to avoid direct exposure to heat. Then, right after they come out of the oven, press in some more chocolate chips on top.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of the cookie dough. It gives structure to the cookies.
- Baking powder & baking soda: Help the cookies rise and get that perfect chewy texture. Note: Make sure they’re not expired or too old.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture. Note: Use a dairy-free option if needed. Read more details below.
- White sugar & brown sugar: The combination of these sugars creates a balanced sweetness and a chewy texture.
- Milk: Adds moisture to the dough. Note: Swap for a dairy-free option if necessary. Read more details below.
- Pure vanilla extract: Boosts the flavor with a warm, sweet aroma.
- White chocolate (chips or chunks): The star ingredient! You can use chips or chop up a white chocolate bar for bigger melty chunks.
Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

Step 2 – Cream Butter And Sugars

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.

Step 3 – Add Dry Ingredients

Reduce speed to low and gradually beat in flour mixture until combined. Then, stir in white chocolate and mix until evenly distributed.

Step 4 – Scoop Out The Cookies

Use a small cookie scoop (1.5 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days.

Note: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Step 6 – Bake

Place the cooled cookie balls about 3 inches apart evenly on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.

Bake for 10-12 minutes or until the edges appear set but soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For the best flavor, use high-quality white chocolate. It really makes a difference!

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Variations & Additions
- Add Nuts: Chopped macadamia nuts or almonds would add a nice crunch. Check out my Eggless Macadamia Nut Cookies recipe.
- Mix in Dried Fruits: Cranberries are a great option since they have a little tartness to balance the sweetness.
- Swap the Chips: Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.
Storing and Freezing Instructions

Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.

Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Frequently Asked Questions

Can I use dark or milk chocolate instead of white chocolate?

Yes! Feel free to use whichever chocolate you like—just keep the quantities the same.

Do I have to chill the dough?

Chilling isn’t required but can help prevent the cookies from spreading too much. If you like thicker cookies, chilling is a good idea.

How can I make this dairy-free?

Simply swap the butter, milk, and chocolate chips for plant-based alternatives, and you’re good to go! Read my suggestions above in my “Food Allergy Swaps” section.

More Egg-Free Cookie Recipes You’ll Love!

Recipe Card
Eggless White Chocolate Cookies

Oriana Romero

These Eggless White Chocolate Cookies are chewy on the inside with slightly crisp edges, and the sweet, melty white chocolate in every bite is just heavenly! They’re super easy to whip up, and you only need simple ingredients that you probably already have in your kitchen. Plus, they’re 100% egg-free, making them a great option for those with allergies or if you’ve just run out of eggs! You can even adapt the recipe to be dairy-free if needed, so it’s a win for everyone.

Prep Time 15 minutes

Cook Time 10 minutes

chilling time 1 hour

Total Time 1 hour 25 minutes

Servings 24 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.

Reduce speed to low and gradually beat in flour mixture until combined. Then, stir in white chocolate and mix until evenly distributed.

Use a small cookie scoop (1.5 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days.Note: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the cooled cookie balls about 3 inches apart evenly on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.

Bake for 10-12 minutes or until the edges appear set but soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

IMPORTANT: This cookie dough requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.

Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Food Allergy Swaps:

Potential Recipe Challenges & Pro Tips:

Cookies Spreading Too Much: If your cookies end up too flat, it’s likely due to the butter being too warm.

Pro Tip: Chill your dough for about 60 minutes up to 3 days before baking to prevent excessive spreading.

Cookies Overbrowning on the Edges: This can happen if your oven runs a little hot.

Pro Tip: Check the cookies at the minimum baking time and lower the oven temperature slightly if needed.

White Chocolate Burning: Sometimes white chocolate can brown too quickly.

Pro Tip: Make sure the white chocolate chunks or chips are fully tucked into the dough to avoid direct exposure to heat. Then, right after they come out of the oven, press in some more chocolate chips on top.

Extra Recipe Tips For Success:

For the best flavor, use high-quality white chocolate. It really makes a difference!

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard

Variations & Additions:

Add Nuts: Chopped macadamia nuts or almonds would add a nice crunch. Check out my Eggless Macadamia Nut Cookies recipe.

Mix in Dried Fruits: Cranberries are a great option since they have a little tartness to balance the sweetness.

Swap the Chips: Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 138kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gSugar: 13g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 138

Keyword chocolate cookies easy eggfree Eggless white chocolate
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in August 2020, the post content was edited in October 2024 to add more helpful information; there was no change to the recipe.
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Oriana Romero

Source link
October 21, 2024
Eggless Easy Banana Cream Pie
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This Eggless Homemade Banana Cream Pie is incredibly creamy, rich, and full of natural banana flavor! No artificial ingredients are needed, and it’s perfect for anyone with an egg allergy, so everyone can enjoy a slice. Plus, it’s the kind of dessert that looks fancy but is actually super easy to make ahead. If you’re looking for a crowd-pleaser that feels indulgent but not too heavy, this pie is the way to go!

Oriana’s Thoughts On The Recipe

If you love bananas as much as I do, this Eggless Easy Banana Cream Pie is going to be your new favorite! It’s a 100% homemade, from scratch recipe that feels like a warm hug in every bite. There’s just something magical about the creamy, dreamy custard filling paired with the flaky, buttery pie crust. And the best part? It’s completely egg-free, making it perfect for anyone who needs to avoid eggs but still wants to enjoy something deliciously indulgent.

One of the things I love most about this pie is how rich and silky the egg-free custard is while still feeling light and airy. It’s full of natural banana flavor, no artificial anything here! The homemade whipped cream on top just adds to the overall bliss. This is one of those pies that impresses everyone around the table, but it’s secretly super simple to make ahead, so it’s a win for busy bakers like me!

Whether you’re serving this for a special occasion or just because you have a few ripe bananas hanging around, this banana cream pie will be a hit every time. It’s got that perfect balance of rich yet light, indulgent yet simple, and, best of all, it’s totally egg-free!

What I Love About This Recipe

Egg-Free and Allergy-Friendly: Whether you or someone in your family has an egg allergy, this recipe is a keeper. You don’t need eggs to create a custard that’s silky, rich, and utterly indulgent.

Made From Scratch, With Love: This pie is 100% homemade, from the buttery pie crust to the creamy banana custard and fluffy whipped topping. There’s nothing like making something from scratch—it just feels special, and the flavors are unbeatable.

A Blissful Banana Experience: Every bite is packed with natural banana flavor. It’s not just a banana pie; it’s a banana dream.

Perfect Make-Ahead Dessert: Banana cream pie is one of those desserts that’s best when chilled and made ahead. So, you can prepare it in advance, which means less stress and more time to relax and enjoy!
Potential Challenges & Pro Tips:

1 – Requires Chill Time: You’ll need to plan ahead since the custard needs to cool and set for a few hours.

Pro-Tip: I like to make the pie the night before. That way, it’s set and ready when I need it, and I’m not rushing at the last minute.

2 – Homemade Pie Crust: Some people find making pie crust from scratch intimidating, but don’t worry—it’s easier than you think!

Pro-Tip: If making pie crust from scratch feels daunting, you can always use a store-bought crust in a pinch, though homemade really is worth the effort!
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Pie Crust:

For your Eggless Easy Banana Cream Pie, you have a few crust options to choose from:

Each option pairs well with the creamy banana filling, and you can customize the flavors by adding a pinch of cinnamon to the graham crackers or a layer of melted chocolate to the traditional crust to keep it from getting soggy. This time, I decided to make it with a traditional baked pie crust. See the recipe card for details for each option.

For the Custard:
- Granulated sugar: Sweetens the custard without overpowering the banana flavor.
- Cornstarch: Thickens the custard, giving it that silky texture.
- Salt: You can use regular salt or black salt. When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt mimics the flavor of eggs in many vegan/eggless recipes. It can be found in gourmet grocery stores or online on Amazon.
- Evaporated milk: Creamy and rich, this helps create the custard’s texture. Note: I like to use evaporated milk in this recipe because it adds a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular whole milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.
- Butter: Adds richness and smoothness.
- Vanilla: Brings warmth and depth to the custard.
- Bananas: The star of the show! Fresh and ripe for maximum flavor. Note: For the best banana cream pie, use ripe but firm bananas. You want bananas that have a bright yellow peel with a few brown spots, indicating they’re sweet and flavorful but still firm enough to hold their shape in the pie. Overly ripe bananas can become mushy and make the filling too soft, while under-ripe bananas might lack the sweetness and aroma that bring out the delicious banana flavor.
- Cinnamon (optional): Adds a cozy, warm note if you’re feeling adventurous.
For the Whipped Cream Topping:
- Heavy whipping cream: Whips up into light, fluffy clouds.
- Confectioners sugar: Sweetens the whipped cream just enough.
- Vanilla: Adds that extra layer of flavor to the cream.
Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. To make the custard, you can also use non-dairy milk. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.

Gluten-Free: For a gluten-free option, use a gluten-free crust, homemade or store-bought.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Pie Crust

Decide what crust you want. Your options are Traditional baked pie crust, Classic graham cracker crust, Vanilla wafer crust, or Oreo cookie crust. I used a traditional pie crust, and you can use homemade or store-bought. If you decide to make your own, follow the instructions in my How to Make Pie Crust from Scratch recipe.

Place the pie dough on a floured surface, roll it into a circle 12 inches in diameter, and place it into a pie dish. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate for at least 30 minutes and up to 5 days.

Step 2 – Blind Bake Pie Crust

Line the chilled pie shell with a double layer of parchment paper. Fill the pie with pie weights (about 1 quart / 950 g).

Bake for 15 – 18 minutes, or until the edges are set and begin to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes. Remove from the oven, and cool on a wire rack completely before filling. You can blind-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.

Step 3 – Make the Custard

Whisk together sugar, cornstarch, and salt in a medium saucepan. Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, whisking vigorously until it starts to thicken—this should take about 2 – 3 minutes. Reduce heat to low and let it boil for 1 minute, still whisking constantly; then remove from heat and stir in butter and vanilla.

Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.

Step 4 – Assemble the Pie

Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s okay if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard, again to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.

Step 5 – Make Whipped Cream Topping

Add heavy cream, sugar, and vanilla to a stand mixer. Whip on medium-high speed until medium peaks form, about 3–4 minutes. I recommend making the whipped cream 1 hour before serving.

Step 6 – Decorate & Serve

Pipe or spread the whipped cream on top. Slice the remaining banana and garnish with banana slices. Serve the pie immediately, or refrigerate for up to 1 hour, garnish with banana slices, and serve.

Pro-Tip: It is best to garnish with banana slices immediately before serving, but whipped cream can be added to the pie up to one hour in advance.
Recipe Tips

For the best custard texture, whisk constantly while cooking to avoid lumps.

Use ripe but not overripe bananas to get the perfect balance of sweetness.

Cover with Plastic Wrap. To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.

Be sure to chill the pie for at least 4 hours for the custard to fully set; however, overnight is best.

Decoration. You can prepare the whipped cream topping in advance, but wait to add the whipped cream and banana slices until just before serving or up to one hour ahead for the freshest results.
Variations & Additions
- Add a drizzle of caramel or chocolate sauce over the whipped cream for an extra decadent touch.
- Sprinkle some crushed graham crackers or cookies on top for added crunch.
Storing and Freezing Instructions

Storing: Keep your pie covered and refrigerated for up to 5 days. The bananas may start to brown after that, but the pie will still taste delicious!

Freezing: I do not recommend freezing this pie; the filling’s texture is never quite the same.

Frequently Asked Questions

Can I use a store-bought pie crust?
Yes, if you’re in a time crunch or don’t feel like making your own, a store-bought crust will work just fine.

How do I keep the bananas from browning?
Toss your banana slices in a little lemon juice before layering them into the pie; however, this might affect the taste.

Can I make this pie dairy-free?
Absolutely! Just swap the dairy ingredients for non-dairy options. Read the details and suggestions above.

When making banana cream pie with a cookie crust, is it best to pre-bake it before adding the custard?
Yes, it’s best to pre-bake the cookie crust before adding the custard when making banana cream pie. Pre-baking helps the crust set and become firm, ensuring it holds up well under the creamy custard filling. This step also adds a bit of toasty flavor and prevents the crust from getting soggy, giving you a deliciously crisp base for your pie. Let the crust cool completely before adding the custard to keep everything in perfect texture. To bake the cookie crust, follow the recipe instructions; however, for most cookie crusts, baking it at 350º F (180º C) for 8-10 minutes is enough.

More Egg-Free Pie Recipes You’ll Love!

Recipe Card 📖
Eggless Easy Banana Cream Pie
Oriana Romero
This Eggless Homemade Banana Cream Pie is incredibly creamy, rich, and full of natural banana flavor! No artificial ingredients are needed, and it’s perfect for anyone with an egg allergy, so everyone can enjoy a slice. Plus, it’s the kind of dessert that looks fancy but is actually super easy to make ahead. If you’re looking for a crowd-pleaser that feels indulgent but not too heavy, this pie is the way to go!

Prep Time 3 hours
Cook Time 30 minutes
Chilling Time: 4 hours
Total Time 7 hours 30 minutes
Servings 10 – 12 slices (1 9-inch pie)

For the Whipped Cream Topping:

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Make the Pie Crust:
Place the pie dough on a floured surface, roll to a circle 12 inches in diameter, and place into a pie dish. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate for at least 30 minutes and up to 5 days.
While the crust is chilling, preheat oven to 400º F (200º C).
Blind Bake Pie Crust:
Line the chilled pie shell with a double layer of parchment paper.
Fill the pie with pie weights (about 1 quart / 950 g).
Bake for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes. Remove from the oven, and cool on a wire rack completely before filling. You can blind-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.
Make the Custard:
Whisk together sugar, cornstarch, and salt in a medium saucepan.
Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 2 – 3 minutes. Reduce heat to low and let it boil for 1 minute, still whisking constantly; then remove from heat and stir in butter and vanilla.
Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool for 15 – 20 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
Asemble the Pie:
Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
Make Whipped Cream Topping:
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on medium-high speed until medium peaks form, about 3–4 minutes. I recommend making the whipped cream 1 hour before serving.
Decorate:
Pipe or spread the whipped cream on top. Slice the remaining banana and garnish with banana slices. Serve the pie immediately, or refrigerate for up to 1 hour, garnish with banana slices, and serve.Pro-Tip: It is best to garnish with banana slices immediately before serving, but whipped cream can be added to the pie up to one hour in advance.

Storing: Keep your pie covered and refrigerated for up to 5 days. The bananas may start to brown after that, but the pie will still taste delicious! Freezing: I do not recommend freezing this pie; the filling’s texture is never quite the same. Pie Crust: Your options are Traditional baked pie crust, Classic graham cracker crust, Vanilla wafer crust, or Oreo cookie crust. I used a traditional pie crust. You can use homemade or store-bought. If you decide to make your own, follow the instructions in my How to Make Pie Crust from Scratch recipe. If using a cookie-based crust, I recommend pre-baking it to avoid getting soggy. To bake the cookie crust, follow the recipe instructions; however, for most cookie crusts, baking it at 350º F (180º C) for 8-10 minutes is enough. Salt: You can use regular salt or black salt. When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt mimics the flavor of eggs in many vegan/eggless recipes. It can be found in gourmet grocery stores or online on Amazon. Evaporated milk: Creamy and rich, this helps create the custard’s texture. Note: I like to use evaporated milk in this recipe because it adds a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular whole milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Bananas: For the best banana cream pie, use ripe but firm bananas. You want bananas that have a bright yellow peel with a few brown spots, indicating they’re sweet and flavorful but still firm enough to hold their shape in the pie. Overly ripe bananas can become mushy and make the filling too soft, while under-ripe bananas might lack the sweetness and aroma that bring out the delicious banana flavor. Food Allergy Swaps:

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. To make the custard, you can also use non-dairy milk. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.

Gluten-Free: For a gluten-free option, use a gluten-free crust, homemade or store-bought.

Potential Challenges & Pro Tips: 1 – Requires Chill Time: You’ll need to plan ahead since the custard needs to cool and set for a few hours.

Pro-Tip: I like to make the pie the night before. That way, it’s set and ready when I need it, and I’m not rushing at the last minute.

2 – Homemade Pie Crust: Some people find making pie crust from scratch intimidating, but don’t worry—it’s easier than you think!

Pro-Tip: If making pie crust from scratch feels daunting, you can always use a store-bought crust in a pinch, though homemade really is worth the effort!

Extra Recipe Tips For Success:

For the best custard texture, whisk constantly while cooking to avoid lumps.

Use ripe but not overripe bananas to get the perfect balance of sweetness.

Cover with Plastic Wrap. To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.

Be sure to chill the pie for at least 4 hours for the custard to fully set; however, overnight is best.

Decoration. You can prepare the whipped cream topping in advance, but wait to add the whipped cream and banana slices until just before serving or up to one hour ahead for the freshest results.

Variations & Additions:

Add a drizzle of caramel or chocolate sauce over the whipped cream for an extra decadent touch.

Sprinkle some crushed graham crackers or cookies on top for added crunch.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 420kcalCarbohydrates: 41gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 68mgSodium: 195mgPotassium: 337mgFiber: 1gSugar: 20gVitamin A: 819IUVitamin C: 4mgCalcium: 164mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Calories 420
Keyword banana egg-free pie recipe
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Oriana Romero
Source link
October 17, 2024
Eggless Homemade English Muffins
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These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust me, the homemade version tastes way better! Plus, they’re egg-free, so if you’re avoiding eggs, this recipe is perfect for you. They’re also surprisingly easy to make with just a few simple ingredients. And once you try them, you’ll never want to go back to the store-bought kind!

Oriana’s Thoughts On The Recipe

I have to admit, once I made these homemade English muffins, I could never go back to store-bought! The taste and texture are just on another level. They’re soft and fluffy on the inside, with those signature nooks and crannies that soak up butter or jam perfectly. I love how easy they are to make, too! You only need a few basic ingredients, and before you know it, you’ll have a batch of freshly made English muffins that smell incredible and are egg-free.

They make the best breakfast sandwiches—imagine a warm, homemade muffin with some melted cheese, crispy bacon, and avocado. Yum! Or, if you’re feeling something sweet, spreading a little jam or honey on them is a simple but delicious option. They’re also egg-free, so they’re a great alternative if you need to avoid eggs but still want that classic English muffin experience.

Trust me, once you try making these at home, you’ll be hooked. The store-bought ones just don’t compare! It’s one of those recipes where the homemade version truly shines, and it’s surprisingly easy to make. So, whether you’re baking for yourself or your family, these muffins are sure to impress.

Whether you enjoy them with butter and jam or use them to build the ultimate breakfast sandwich, these muffins will quickly become a favorite. Give them a try, and you’ll love the homemade touch!

What I Love About This Recipe

Simple Ingredients, Easy Process: You only need a few basic ingredients to make these. It’s a no-fuss recipe that’s perfect even if you’re new to baking. Just mix, shape, and cook!

Totally Egg-Free: No eggs required! These muffins are great for anyone with an egg allergy or if you’re simply looking for an eggless alternative without sacrificing flavor.

Nooks and Crannies Perfection: These muffins have all those beloved little pockets that are perfect for holding butter, jam, or anything else you want to spread on them! Plus, they’re even better than the store-bought kind.

Once You Try Homemade, You’ll Never Go Back: The taste of homemade is unbeatable. After making these, I’m sure you’ll never look at store-bought English muffins the same way again!

Endless Ways to Enjoy: These muffins are versatile and delicious, whether you top them with butter and jam or make your favorite breakfast sandwich.
Potential Recipe Challenges & Pro Tips

Dough Too Sticky to Handle: It can sometimes be tricky to handle sticky dough.

Pro Tip: Dust your hands and work surface with a little extra flour to make the dough easier to manage without sticking.

Muffins Not Rising Enough: If your muffins don’t puff up as much as expected, it could be due to inactive yeast.

Pro Tip: Make sure your yeast is fresh! You can test it by mixing it with warm water and sugar—if it foams after a few minutes, it’s good to go.

Burning the Muffins While Cooking: Because these are cooked on the stovetop, they can brown too quickly if the heat is too high.

Pro Tip: Cook on low heat and keep an eye on them to avoid burning. Flip them frequently to ensure even cooking.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Milk: Adds moisture and helps create a soft texture. Note: You can use dairy-free milk if needed.
- Water: Helps activate the yeast and bind the dough.
- Sugar: Feeds the yeast and adds a hint of sweetness to balance the flavors.
- Yeast (Instant or Fast-Acting): This helps the muffins rise, creating fluffy nooks and crannies.
- All-purpose flour: The base of the dough gives structure to the muffins.
- Salt: Enhances the flavor and balances the sweetness.
- Butter: Adds richness to the dough. Note: Use a plant-based butter to make it dairy-free.
- Cornmeal or Semolina: This is for dusting the muffins, giving them that classic crunchy exterior.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Activated The Yeast

Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave for 50 – 60 sec, or until it reaches 110º F (43º C). Add the yeast and stir once more. Set aside for 5-7 minutes or until foamy.

Step 2 – Mix Dry Ingredients

While the yeast activates, combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix to combine.

Step 3 – Add Wet Ingredients And Mix

Add the melted butter to the milk/yeast mixture. Then, slowly pour the liquid into your flour mixture while mixing it low. Increase the speed to medium-high and mix for about 8 – 10 minutes or until the dough is elastic and smooth, scraping down the bowl a few times. It will be a very wet sticky dough.

Step 4 – Proof

Transfer the dough to a large, lightly oiled bowl and cover with plastic. Allow to double in size in a warm spot (about 1 – 2 hours, depending on your space temperature).

Tip: You can also refrigerate the dough overnight. In that case, take the dough out of the refrigerator 1 hour before rolling it out. I highly recommend refrigerating the dough overnight if time allows.

Step 5 – Cut The English Muffins

Transfer the dough to a floured surface, then gently spread out and pat down with your hands. If the dough has risen at room temperature for 2 hours, spread out and pat down until it’s about 3/4 – inch (2 cm) thick. If the dough is cold because you refrigerated overnight, spread it out and pat down until it’s about 1/2 – inch (1.30 cm) thick.

Line two baking sheets with parchment paper and generously sprinkle with cornmeal or Semolina.

Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands. Dip your cutter in flour between cuts to cut out your muffins. Re-roll the scraps and continue cutting until the dough is used up. Dust muffins with cornmeal or Semolina, cover loosely with parchment paper, and place in a warm spot to rise for about 30 minutes.

Step 6 – Cook

Place a large skillet over low heat. When the skillet is hot, sprinkle the surface with cornmeal or Semolina, and then carefully place 3 – 4 muffins on the pan. Cover and cook for 6 – 7 minutes. Then carefully flip and cook covered for another 6 – 7 minutes.

Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the remaining muffins.
Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Be patient with the dough. Let it rise fully to ensure soft and fluffy muffins.

When cooking, use a griddle or cast-iron skillet, and keep the heat low to prevent burning.

If you don’t have cornmeal, semolina works just as well for that signature texture.

Put the knife down and grab a fork! Gently poke the tines of the fork all the way around the center of the muffin, then pull it apart with your fingers to reveal the beautifully textured inside.
Variations & Additions
- Add Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for a heartier, healthier muffin.
- Mix in Herbs: Add a little rosemary or thyme to the dough for a savory twist.
- Cheesy English Muffins: Mix in some shredded cheese to the dough for cheesy goodness!
Serving Suggestions

These Eggless English Muffins are perfect toasted with a little butter or jam, but they also make the best breakfast sandwiches! Add a portion of Breakfast Casserole Without Eggs or Egg-Free Easy Frittata, bacon, cheese, and avocado for a satisfying start to your day.

Storing and Freezing Instructions

Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.

Freezing: English muffins freeze beautifully! Once cooked and cooled, place them in a freezer bag for up to 3 months. To reheat, just pop them in the toaster or warm them up in the oven.

Frequently Asked Questions

What is an English muffin?

An English muffin is a small, round, and flat yeast-leavened bread that is usually sliced in half, toasted, and served with butter or other toppings. They have a soft, chewy texture with a slightly crisp crust when toasted. The inside of an English muffin is known for its airy, craggy texture, perfect for soaking up butter, jam, or even being used as a base for dishes like Eggs Benedict. They’re commonly enjoyed at breakfast or brunch.

Why are they called English muffins?

English muffins are called that because they were inspired by a style of bread that originated in England. Unlike the traditional American muffin, which is more like a cupcake or quick bread, English muffins are made with yeast and are cooked on a griddle or stovetop, giving them their distinctive texture.

Do I need to use cornmeal?

Cornmeal helps create that classic texture, but if you don’t have it, semolina will also work.

Why cook them on the stovetop?

Cooking on the stovetop gives them that perfectly golden crust while keeping the inside soft and fluffy.

Can I make the dough ahead of time?

Yes! You can prepare the dough, let it rise, and store it in the fridge overnight. Just let it come to room temperature for one hour before cutting.

More Egg-Free Bread Recipes You’ll Love!

Recipe Card 📖
Eggless Homemade English Muffins

Oriana Romero

These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust me, the homemade version tastes way better! Plus, they’re egg-free, so if you’re avoiding eggs, this recipe is perfect for you. They’re also surprisingly easy to make with just a few simple ingredients. And once you try them, you’ll never want to go back to the store-bought kind!

Prep Time 30 minutes

Cook Time 30 minutes

Rising Time: 2 hours

Total Time 3 hours

Servings 8 muffins

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave for 50 – 60 sec, or until it reaches 110º F (43º C). Add the yeast and stir once more. Set aside for 5-7 minutes or until foamy.

While the yeast activates, combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment. Mix to combine.

Add the melted butter to the milk/yeast mixture. Then, slowly pour the liquid into your flour mixture while mixing it low. Increase the speed to medium-high and mix for about 8 – 10 minutes or until the dough is elastic and smooth, scraping down the bowl a few times. It will be a very wet sticky dough.

Transfer the dough to a large, oiled bowl and cover with plastic. Allow to double in size in a warm spot (about 1 – 2 hours, depending on your space temperature).Tip: You can also refrigerate the dough overnight. In that case, take the dough out of the refrigerator 1 hour before rolling it out. I highly recommend refrigerating the dough overnight if time allows.

Transfer the dough to a floured surface, then gently spread out and pat down with your hands. If the dough has risen at room temperature for 2 hours, spread out and pat down until it’s about 3/4 – inch (2 cm) thick. If the dough is cold because you refrigerated overnight, spread it out and pat down until it’s about 1/2 – inch (1.30 cm) thick.

Generously sprinkle one baking sheet with cornmeal or Semolina.

Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheet using a spatula or your hands. Dip your cutter in flour between cuts to cut out your muffins. Re-roll the scraps and continue cutting until the dough is used up. Dust muffins with cornmeal or Semolina, cover loosely with parchment paper, and place in a warm spot to rise for about 30 minutes.

Place a large skillet over low heat. When the skillet is hot, sprinkle the surface with cornmeal or Semolina, and then carefully place 3 – 4 muffins on the pan. Cover and cook for 6 – 7 minutes. Then carefully flip and cook covered for another 6 – 7 minutes. Clear the old cornmeal off the pan, add a fresh sprinkle, and cook the remaining muffins.Important: It’s crucial to cook the muffins on low heat and keep them covered; otherwise, they won’t cook through properly on the inside.

Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.

Freezing: English muffins freeze beautifully! Once cooked and cooled, place them in a freezer bag for up to 3 months. To reheat, just pop them in the toaster or warm them up in the oven.

Food Allergy Swaps:

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Potential Recipe Challenges & Pro Tips:

Dough Too Sticky to Handle: It can sometimes be tricky to handle sticky dough.

Pro Tip: Dust your hands and work surface with a little extra flour to make the dough easier to manage without sticking.

Muffins Not Rising Enough: If your muffins don’t puff up as much as expected, it could be due to inactive yeast.

Pro Tip: Make sure your yeast is fresh! You can test it by mixing it with warm water and sugar—if it foams after a few minutes, it’s good to go.

Burning the Muffins While Cooking: Because these are cooked on the stovetop, they can brown too quickly if the heat is too high.

Pro Tip: Cook on low heat and keep an eye on them to avoid burning. Flip them frequently to ensure even cooking.

Extra Recipe Tips For Success:

Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Be patient with the dough. Let it rise fully to ensure soft and fluffy muffins.

When cooking, use a griddle or cast-iron skillet, and keep the heat low to prevent burning.

If you don’t have cornmeal, semolina works just as well for that signature texture.

Put the knife down and grab a fork! Gently poke the tines of the fork all the way around the center of the muffin, then pull it apart with your fingers to reveal the beautifully textured inside.

Variations & Additions:

Add Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for a heartier, healthier muffin.

Mix in Herbs: Add a little rosemary or thyme to the dough for a savory twist.

Cheesy English Muffins: Mix in some shredded cheese to the dough for cheesy goodness!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 237kcalCarbohydrates: 36gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 355mgPotassium: 123mgFiber: 2gSugar: 5gVitamin A: 228IUVitamin C: 0.01mgCalcium: 47mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread

Cuisine European

Calories 237

Keyword bread breakfast brunch egg-free recipe
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Oriana Romero

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October 16, 2024
Pumpkin Everything: Egg-Free Pumpkin Recipes for a Cozy Autumn
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As the leaves turn golden and the air gets crisp, it’s time to embrace the warmth and comfort of pumpkin-flavored treats! This roundup features a collection of delightful egg-free pumpkin recipes that are perfect for the fall season. Whether you’re looking to bake a comforting loaf of pumpkin bread or whip up some scrumptious pumpkin cookies, these recipes will surely fill your home with the sweet scents of autumn. Let’s dive into the world of pumpkin baking without the eggs!

Why We’re Crazy for Pumpkin Season (and You Should Be Too!)

Ah, pumpkin season! It’s that magical time of year when my family and I can’t get enough of all things pumpkin. From the moment the leaves start to change, I’m ready to dive into the kitchen and whip up some delicious treats. There’s something so comforting about the warm spices and rich flavors of pumpkin that just makes my heart (and stomach!) happy.

I absolutely love how baking with pumpkin fills my home with the most amazing aromas—there’s nothing quite like the scent of pumpkin bread or cookies wafting through the air. It’s an instant reminder that fall is here, and cozy family moments are on the way.

One of the best things about pumpkin is how versatile it is! Not only does pumpkin puree add fantastic flavor, but it is also a wonderful egg replacement in many recipes. It keeps baked goods moist and tender, making it perfect for anyone looking to create egg-free treats. Whether you’re a seasoned baker or just starting out, these eggless pumpkin recipes will have you feeling like a pro in no time. Let’s celebrate this delightful season together with some scrumptious pumpkin creations!

Canned Pumpkin Puree vs. Homemade Pumpkin Puree

When it comes to baking with pumpkin, you might wonder whether to use canned pumpkin puree or make your own from scratch. Canned pumpkin is a convenient option. It’s often perfectly cooked and pureed, and it’s consistent in texture and flavor, making it a reliable choice for recipes.

On the other hand, homemade pumpkin puree can be a fun and rewarding experience. Simply roast a sugar pumpkin, scoop out the flesh, and blend until smooth. This option allows you to control the flavor and texture, and some people swear by the taste of freshly made puree!

Baking with homemade pumpkin puree offers the advantages of fresher flavor, control over ingredients, and the ability to customize the texture, making it a rewarding choice for those who enjoy the process. However, it can be time-consuming and less consistent in moisture levels. In contrast, canned pumpkin puree provides convenience, consistent texture, and longer shelf life, making it ideal for busy bakers, but it may lack the fresh taste and can contain added ingredients or preservatives.

Ultimately, both options work similarly in baking. Just be sure to use 100% pure pumpkin (not pumpkin pie filling), as the latter contains added sugars and spices that can alter your recipe.
The Ultimate Pro Tip for Baking with Homemade Pumpkin Puree!

Moisture Content: Homemade pumpkin puree can vary significantly in texture and moisture content, leading to unpredictable results in baked goods.

Adjustment: Homemade pumpkin puree can vary in moisture. If your puree is particularly watery, consider draining some of the excess liquid using a fine mesh sieve or cheesecloth before using it.
Fantastic Eggless Pumpkin Recipes To Try!

Eggless Pumpkin Bread

This is the best Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice! Made in no time with simple ingredients.

Eggless Pumpkin Crumb Muffins

These fail-proof Eggless Pumpkin Crumb Muffins are a fantastic crowd-pleasing morning treat! Tender and moist on the inside. Topped with an irresistible crunchy crumb.

The BEST Eggless Pumpkin Cake

This Eggless Pumpkin Cake is moist, fluffy, perfectly spiced and absolutely delicious! Filled with all your favorite fall flavors, this cake is the perfect dessert for any occasion.

Easy Eggless Pumpkin Dump Cake

This Easy Eggless Pumpkin Dump Cake is bursting with pumpkin goodness! You will need just a handful of pantry staples and 10 minutes (probably less) to prep it, and you’ll be enjoying this sweet fall-inspired treat in no time.

Easy Eggless Pumpkin Pie

This Easy Eggless Pumpkin Pie is rich, smooth and spiced! Seriously amazing. It’s super easy to make, too! Definitely a MUST-MAKE for the holidays.

Cakey & Soft Eggless Pumpkin Cookies

These Cakey Eggless Pumpkin Cookies are melt-in-your-mouth soft and loaded with warm spices! Every bite is an explosion of fall flavors. Simply irresistible!

Best Eggless Chocolate Chip Pumpkin Muffins

Bursting with fall flavors with a tender crumb and perfectly sweet, these really are the Best Eggless Chocolate Chip Pumpkin Muffins. Perfect for breakfast, brunch, or after-school snack.

Eggless Pumpkin Chocolate Chip Cookies

These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie!

Eggless Pumpkin Bars (Super Easy!)

These Eggless Pumpkin Bars are soft, moist, melt in your mouth, and topped with the dreamiest cream cheese frosting. You don’t need a mixer, and the ingredients are things you probably already have at home.

Eggless Pumpkin Roll

This Eggless Pumpkin Roll recipe has a soft and tender eggless pumpkin cake filled with silky cream cheese frosting. A fall dessert that is perfect for your Thanksgiving table but delicious all year round!

Eggless Pumpkin Cheesecake Cookies

These Eggless Pumpkin Cheesecake Cookies are chewy, full of warm spices, and have a creamy, irresistible cheesecake filling in the center. They’re also egg-free, which makes them perfect if you’re dealing with allergies or just looking for a fun twist on traditional cookies.

Eggless Pumpkin Scones

These Eggless Pumpkin Scones are warm, flaky, and buttery. They’re the perfect fall breakfast, snack, or treat! They’re super simple to make and will have you baking them weekly.

Eggless Pumpkin Mug Bread (For One)

Done in 3 minutes, this Eggless Chocolate Chip Pumpkin Bread in a Mug is soft, fluffy and bursting with pumpkin spice flavor! It’s fall goodness in a mug.

Eggless Pumpkin Ricotta Stuffed Shells

These Eggless Pumpkin Ricotta Stuffed Shells are a quick weeknight dinner the entire family will devour!! This recipe will make our busy lives just a little more manageable during the 5’clock craze. Plus, they are DELICIOUS!

Quick & Easy Eggless Pumpkin Waffles

These Eggless Pumpkin Waffles are light, crisp, tender, and full of fall flavors. They’re easy to make and ridiculously delicious! The perfect addition to your fall breakfast (or brunch) table.

Easy Homemade Pumpkin Pie Granola

Start your morning with a fall-inspired breakfast bowl topped with this Easy Homemade Pumpkin Pie Granola! It’s super easy to make, way more delicious than the stuff you buy at the store.

Eggless Pumpkin Cheesecake

Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table.

Easy and Simple Pot Pumpkin Soup

This Easy and Simple Pot Pumpkin Soup is smooth, silky, tasty and super satisfying! Easy to make and ready in less than 25 minutes.

Eggless Pumpkin Snickerdoodles

These Eggless Pumpkin Snickerdoodles are crispy around the edges, soft and chewy at the centers! They’ll become your new fave fall cookie! No chilling or wait time required.

Homemade Pumpkin Pie Spice Blend

This Homemade Pumpkin Pie Spice Blend is super easy to whip up in just a few minutes with spices you probably already have. Plus, it’s so versatile—you can use it in tons of recipes like pies, cakes, muffins, lattes, and even savory dishes!

Frequently Asked Questions About Baking with Pumpkin

Can I substitute canned pumpkin for fresh pumpkin in recipes?

Absolutely! Canned pumpkin puree is a great substitute for fresh pumpkin. Just make sure it’s 100% pure pumpkin without any added sugars or spices.

How should I store leftover pumpkin puree?

Leftover pumpkin puree can be stored in an airtight container in the refrigerator for up to a week or frozen in ice cube trays for longer storage.

If you need some more sweet & seasonal inspiration, hop over to my Irresistible Eggless Apple Recipes for Every Craving!
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Oriana Romero

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October 14, 2024
Eggless Vanilla Wafers (Egg-Free Nilla Wafers)

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These Eggless Vanilla Wafers, also known as Nilla Wafers, are perfect on their own or as an ingredient to make other desserts. They are rich, buttery, and crisp! It is super easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.

Oriana’s Thoughts On The Recipe

I need to warn you that these little Eggless Vanilla Wafers are addictive! They are buttery, rich, and totally delicious.

You probably know that the Vanilla Nilla wafer you can buy in the store has eggs. And even though the reduced-fat version does not have eggs, it’s not always easy to find. But that is not a problem anymore!

I finally got the perfect Eggless Vanilla Wafers recipe. This simple recipe calls for basic ingredients you probably already have on hand, meaning there’s no excuse to buy those yellow-box cookies!

Plus, these taste 100x better. So let’s get started!

What I Love About This Recipe

They are rich, buttery, crisp, and melt-in-your-mouth delicious!

No chilling time is required.

Made from scratch. No artificial ingredients.

They’re easy to make, fuss-free.

Made with simple ingredients.

Perfect for making Eggless Banana Pudding or snacking on its own.

Potential Challenges & Pro Tips

1 – Achieving the Perfect Texture: Without eggs, the texture of vanilla wafers can sometimes turn out either too crumbly or too dense.

Pro Tip: To get that classic light and crispy texture, make sure to cream the butter and sugar properly until light and fluffy. This step helps incorporate air into the batter, creating a better texture.

2 – Browning Too Quickly: Since these cookies are small, they can brown too fast, resulting in a burnt taste or too crisp texture.

Pro Tip: Keep an eye on the baking time and use an oven thermometer to ensure the correct temperature. If your oven runs hot, lower the temperature by 5-10 degrees.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.

Baking powder: Make sure it’s not expired or too old.

Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

Sugar: Regular white granulated sugar or caster sugar.

Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.

Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!

Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Preheat the Oven & Prepare the Baking Sheets

Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper. Set aside.

Step 2 – Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Step 3 – Cream Butter and Sugar

Using an electric hand mixer or a stand mixer, beat butter until creamy and pale at medium-high speed for about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine, about 1 minute.

Step 4 – Add Dry Ingredients

Turn the mixer to low and add the flour mixture; beat until just combined, about 30 – 45 seconds. Then add the milk; mix until well combined. Do not overmix.

Step 5 – Form the Cookies

Scoop dough into two teaspoon-sized scoops and drop onto the prepared baking sheet, spacing cookies at least 2” (5 cm) apart. You should be able to fit all the cookies on the two baking sheets. Note: If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium round pastry tip and pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

Once all the batter has been scooped or piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.

Step 6 – Bake

Bake the cookies for 13 – 15 minutes until the edges are browned. I recommend rotating the pans halfway through the baking time to ensure even browning. For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

If you’re going to be making banana pudding with them, I recommend making the wafers the day before and leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

This is the small cookie dough scoop I use.

If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium-round pastry tip and pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

To achieve the perfect look, it is very important to smooth the tops of the wafers. To do so, dip your fingers in water and lightly press down on the top of each cookie to create a smooth surface.

Even though you can probably fit two baking sheets in your oven to bake all the cookies simultaneously, I recommend baking one tray at a time for better results. While the first batch bakes, you can put the other tray in the fridge.

For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

Tasty Ideas For Using Homemade Eggless Vanilla Wafers

Classic Banana Pudding: Layer your eggless vanilla wafers with creamy vanilla pudding and fresh banana slices for a delightful and nostalgic dessert. Top with whipped cream for the perfect finishing touch. Here is my Eggless Banana Pudding Recipe.

Trifles: Layer the vanilla wafers with fresh berries, whipped cream, and pudding to create a beautiful and delicious trifle dessert. It’s easy to make and looks stunning in a glass dish. I love this Eggless Berry Trifle Cake recipe.

Pie Crust: Crush the vanilla wafers and use them as a base for a no-bake pie crust. It’s perfect for cheesecakes, chocolate pies, or any dessert that calls for a graham cracker crust.

Yogurt Parfaits: Crumble the wafers and layer them with yogurt and fresh fruit for a delicious breakfast parfait. It’s a quick and easy way to add some crunch to your morning meal.

Snack on the Go: These wafers are perfect as a quick snack. Pack them in lunchboxes or enjoy them with a cup of coffee or tea.

Storing & Freezing Instructions

Store in an airtight container at room temperature for up to 5 days. If you’re going to make banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

Freeze: I do not recommend freezing the baked wafers because they become too soft after defrosting. But you can freeze the dough for up to 1 month. To do so, scoop out all the cookies, place them over a big plate or a baking sheet, smooth the top, and freeze until hard. Then, transfer them to a freezer bag.

Frequently Asked Questions

How many cookies will this make?

This recipe makes about 50 wafers.

Can I use salted butter?

Yes, you can. In that case, skip the salt called in the recipe.

Do these wafers taste just like store-bought Nila vanilla wafers?

They taste even better, in my opinion! They are made from scratch with no artificial ingredients. Its flavor is rich and buttery, with the perfect amount of sweetness.

Can this recipe be doubled?

Absolutely! I doubled it all the time, and it works perfectly.

Can I use these egg-free homemade vanilla wafers for banana pudding?

Yes, you can! Here is my recipe for eggless banana pudding from scratch.

What is the best way to store the wafers?

Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

More Recipes You’ll Love!

Recipe Card 📖

Eggless Vanilla Wafers

Oriana Romero

These Eggless Vanilla Wafers, also known as Nilla Wafers, are perfect on their own or as an ingredient to make other desserts. They are rich, butter and crisp! Super easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 50 wafers

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper. Set aside. Note: This recipe makes about 50 wafers, so you will need two baking sheets. However, I recommend baking one tray at a time for better results.

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine for about 1 minute.

Turn the mixer to low and add the flour mixture; beat until just combined, about 30 – 45 seconds. Then add the milk; mix until well combined. Do not overmix.

Scoop dough into two teaspoon-sized scoops and drop onto the prepared baking sheet, spacing cookies at least 2” (5cm) apart. You should be able to fit all the cookies on the two baking sheets. Note: if you don’t have a small cookie dough scoop (https://amzn.to/3zwwKcr ), you can place the dough in a piping bag fitted with a medium round pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

Once all the batter has been scooped or piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.

Bake the cookies for 13 – 15 minutes, until the edges are browned. I recommend rotating the pans halfway through the bake time to ensure even browning. Note: For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

Cool on pan 5 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature for up 5 days. TIP: If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.

Store: Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

Freeze: I do not recommend freezing the baked wafers because they become too soft after defrosting. But you can freeze the dough for up to 1 month. To do so, scoop out all the cookies, place them over a big plate or a baking sheet, smooth the top, and freeze until hard. Then, transfer them to a freezer bag and freeze them for up to 1 month. Then bake from frozen until they are golden around the edges; it will take a few more minutes.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.

Potential Challenges & Pro Tips:
1 – Achieving the Perfect Texture: Without eggs, the texture of vanilla wafers can sometimes turn out either too crumbly or too dense.

Pro Tip: To get that classic light and crispy texture, make sure to cream the butter and sugar properly until light and fluffy. This step helps incorporate air into the batter, creating a better texture.

2 – Browning Too Quickly: Since these cookies are small, they can brown too fast, resulting in a burnt taste or too crisp texture.

Pro Tip: Keep an eye on the baking time and use an oven thermometer to ensure the correct temperature. If your oven runs hot, lower the temperature by 5-10 degrees.

Extra Recipe Tips:

If you’re going to be making banana pudding with them, I recommend making the wafers the day before and leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

This is the small cookie dough scoop I use.

If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium round pastry tip and pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

It is very important to smooth the tops of the wafers to achieve the preferred look. To do so, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.

Even though you can probably fit two baking sheets in your oven to bake all the cookies at the same time, I recommend baking one tray at a time for better results. You can put the other tray in the fridge while the first batch bakes.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 42kcalCarbohydrates: 6gProtein: 0.5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 31mgPotassium: 8mgFiber: 0.1gSugar: 3gVitamin A: 59IUVitamin C: 0.02mgCalcium: 7mgIron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 42

Keyword cookies eggfree Eggless recipe wafers

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

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Oriana Romero

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October 14, 2024
Eggless Easy Butter Cookies

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These Eggless Easy Butter Cookies are buttery and soft, with the perfect melt-in-your-mouth texture and a bit of crispiness on the edges. Plus, they’re super easy to make with simple ingredients you probably already have at home. Whether you’re looking to make a sweet gift, a fun holiday treat, or just something yummy for your family, they’re perfect for any occasion. You can even get creative with decorating them to match whatever celebration you have in mind.

Oriana’s Thoughts On The Recipe

Butter cookies have always been one of my favorite treats. There’s just something so comforting about that buttery, melt-in-your-mouth texture. I wanted to create an eggless version that didn’t compromise on flavor or texture, and I’m thrilled with how these turned out! They’re super soft, perfectly crisp on the edges, and have that classic buttery taste we all love — plus, they’re sturdy enough to decorate if you want to get creative.

This recipe uses just a handful of ingredients you probably already have in your kitchen, and it’s foolproof. Even if you’re new to baking, these cookies are simple to make, and you’ll be so proud of the results!

Whether you’re making them for a simple snack at home or sprucing them up for a holiday gift, they always turn out beautifully. It’s also a fun recipe to make with the kids since you can easily add sprinkles, or drizzle some chocolate.

What I Love About This Recipe

A Classic Cookie, Egg-Free: Butter cookies are a timeless favorite, and I’m so excited to share this eggless version that’s just as delicious (if not better) as the store-bought tins. You won’t miss the eggs, trust me!

Crispy Edges, Buttery Centers: I love how these cookies strike the perfect balance between having a crisp edge and a soft, tender center. They’re delicate yet sturdy enough to hold their shape, making them ideal for decorating or gifting.

Perfect for Gifting and Celebrations: These cookies keep well, making them perfect for wrapping up as gifts. Plus, they’re so pretty, especially when you add a drizzle of chocolate or a sprinkle of festive toppings. You can easily customize them to fit any occasion!

Versatile and Customizable: Whether you prefer plain butter cookies or want to dress them up with sprinkles and chocolate, this recipe is super versatile. You can shape them into any design and add your own personal touch for different festivities.

Potential Recipe Challenges & Pro Tips

Dough Too Stiff for Piping. The consistency of the dough is crucial when making piped butter cookies. If the dough is too stiff, it can be hard to pipe out beautiful shapes.

Pro Tip: If the dough is difficult to pipe, add a teaspoon of milk (or dairy-free alternative) at a time until it reaches a smooth, pipeable consistency. Avoid making the dough too soft, or the cookies might lose their shape.

Piped Cookies Losing Their Shape. Piped cookies might not hold their shape well during baking, resulting in flat or misshapen cookies.

Pro Tip: Chill the piped cookies on the baking sheet for about 20-30 minutes before baking. This helps the dough firm up and maintains the intricate piped shapes when baked.

Uneven Cookie Sizes. Achieving uniform cookie sizes can be tricky when piping, which can lead to uneven baking.

Pro Tip: Apply consistent pressure to the piping bag while piping each cookie, aiming to make them the same size for even baking. If needed, practice a few test cookies to get comfortable with the pressure.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Butter: The star of the show! Butter gives these cookies their rich, melt-in-your-mouth texture and buttery flavor. Note: If you need a dairy-free option, you can use vegan butter.

Granulated Sugar: Adds sweetness and helps create that crisp edge.

Cream Cheese: Adds creaminess and a slight tang that complements the butter. Note: If you need a dairy-free option, you can use vegan cream cheese.

Vanilla Extract: Enhances the flavor and adds warmth to the cookies.

Salt: Balances out the sweetness and brings out all the flavors.

All-Purpose Flour: Provides structure to the cookies and helps them hold their shape.

Cornstart: It helps create a delicate crumb that is typical of butter cookies.

Milk: Just a splash to bring the dough together.

To Decorate (optional):

Semisweet Chocolate: For dipping the cookies to add a touch of indulgence.

Butter: To melt with the chocolate for a smooth, shiny drizzle.

Sprinkles: For a fun and festive touch!

Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cream Butter And Sugar

Using an electric hand mixer or a stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 5 minutes. Add the cream cheese, vanilla, and salt and mix until well incorporated. Scrape down the sides and bottom of the bowl as needed.

Step 2 – Add Flour

Mix flour and cornstarch in a bowl. Reduce the speed to low and gradually beat in the flour mixture; mix until just barely combined.

Step 3 – Adjust Consistency

At medium speed, beat at 4 tablespoons of milk. You want a dough that’s creamy and pipe-able, but still thick. If the dough is not pipe-able enough, add more milk, 1 tablespoon at a time (you may need up to 6 tablespoons of milk in all).

Step 4 – Pipe And Chill

Fill a piping bag fitted with a large star tip with the dough. Pipe the dough in 1- to 2-inch (3- to 5 cm) swirls 2 inches apart on the baking sheets. Chill the shaped cookies on the baking sheets for 20 to 30 minutes.

Extra tip: I recommend starting small. Place just a little of the cookie dough in the piping bag to determine if it’s creamy enough to pipe. If it’s too thick, it’s impossible to pipe, and you’ll have to put the dough back in the bowl and add a little more milk. I always add 4 tablespoons (60 ml), and the dough is creamy enough to pipe.

Step 5 – Bake

Preheat the oven to 400ºF (200ºC). Line 2–3 large baking sheets with parchment paper or silicone baking mats, or leave them unlined. If unlined, do not grease the pan.

Bake the chilled cookies, one sheet at a time, for 10 to 12 minutes or until lightly browned on the sides. The cookies will spread but not completely lose their shape. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes, then transfer to a wire rack to cool completely.

Step 6 – Decorate (Optional)

Combine the chocolate and butter in a microwave-safe mixing bowl or liquid measuring cup. Heat in the microwave in 30-second bursts, stirring between each burst, until smooth and melted.

Dip half of each cooled cookie into the melted chocolate and top with sprinkles. Allow the chocolate to set completely at room temperature for about 1 hour or in the refrigerator for 20 minutes.

Extra Recipe Tips For Success

Use High-Quality Butter: Since butter is the star ingredient in this recipe, using high-quality unsalted butter will make a big difference in the flavor and texture of your cookies. Make sure it’s at room temperature to achieve a smooth dough.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Choose the Right Piping Tip: A large star tip works best for piped butter cookies, creating those classic ridged shapes. If the dough seems too stiff for your chosen tip, soften it slightly or switch to a tip with a larger opening. I used Ateco # 849 – Closed Star Pastry Tip.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Keep an Eye on the Baking Time: Piped cookies are usually smaller and thinner, so they tend to bake quickly. Watch them closely as they bake to prevent over-browning, as they can go from perfect to overdone in a matter of minutes.

Variations & Additions

Extracts: Try different extracts like almond, coconut, or even lemon for a unique twist on the classic butter cookie flavor.

Food Coloring: Add a few drops of food coloring to the dough to create cookies in any color you like. This works great for holidays or themed events.

Holiday-Themed Ideas: For Christmas, add crushed candy canes to the dough or sprinkle them on top of chocolate-dipped cookies. For Halloween, use orange and black food coloring and decorate with spooky sprinkles. For Valentine’s Day, shape the cookies into hearts and dip them in pink or red-colored chocolate.

Sprinkles: While the chocolate is still wet, sprinkle the cookies with colorful sprinkles, chopped nuts, shredded coconut, or crushed candy for a festive touch.

Storing and Freezing Instructions

Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days or in the refrigerator for up to a week.

Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.

Freeze Unbaked Cookie: Unbaked-shaped cookie dough freezes well for up to three months. Shape the cookies, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!

Baking Frozen Unbaked Cookie: Frozen unbaked-shaped cookies can be baked without thawing first! Add an extra minute to the baking time.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can make the cookie dough up to 2-3 days in advance. Wrap the dough tightly in plastic wrap and store it in the refrigerator until you’re ready to pipe and bake the cookies.
If the dough feels too firm when you’re ready to use it, let it sit at room temperature for a few minutes to soften slightly before piping. You can also chill the shaped cookies on the baking sheet in the refrigerator for up to 2 days before baking. Cover with plastic wrap or aluminum foil if chilling for longer than 30 minutes.

Do I have to chill the dough?

Yes! I highly recommend chilling the piped cookies on the baking sheet for about 20-30 minutes before baking. This helps the dough firm up and maintains the intricate piped shapes when baked.

Can I decorate these cookies?

Absolutely! These cookies are sturdy enough for decorating, so you can dip or drizzle them with chocolate and add sprinkles. Or simply dust them with powdered sugar.

More Eggless Cookie Recipes You’ll Love!

Recipe Card 📖

Eggless Easy Butter Cookies

Oriana Romero

These Eggless Easy Butter Cookies are buttery and soft, with the perfect melt-in-your-mouth texture and a bit of crispiness on the edges. Plus, they’re super easy to make with simple ingredients you probably already have at home. Whether you’re looking to make a sweet gift, a fun holiday treat, or just something yummy for your family, they’re perfect for any occasion. You can even get creative with decorating them to match whatever celebration you have in mind.

Prep Time 5 minutes

Total Time 5 minutes

Servings 20 teaspoons

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Oriana’s Notes

Yield: You will get a total of 20 teaspoons of spice mix from this recipe. Store your pumpkin pie spice blend in a small, airtight container in a cool, dark place like a pantry. It’ll keep its flavor for up to a year or two. Pro-Tip: The key is storing spices properly in airtight containers in a cool, dark place, away from direct sunlight and moisture. Spices don’t really “go bad,” but they do lose their potency over time, so your recipes might not be as flavorful. Cinnamon Allergy: If you or someone you’re cooking for is allergic to cinnamon, try substituting with ground cardamom for a different but still warm and aromatic flavor. It adds a touch of sweetness and a hint of citrus that pairs beautifully with pumpkin and fall desserts. You can adjust the quantity to match your taste preferences, but starting with half the amount of what you’d typically use for cinnamon is a good rule of thumb. For Gifting: Homemade gifts are always so personal, and this pumpkin pie spice is no exception. It’s a great addition to gift baskets during the holidays or for friends who love to bake. Just pop it in a cute jar, tie a ribbon around it, and you’ve got a thoughtful, homemade gift that everyone will appreciate. I like these little containers. Extra Recipe Tips For Success:

Start with fresh spices! Buy all the spices at once to ensure equal freshness.

Storage. Ground spices generally maintain their best flavor for about 1 to 2 years, while whole spices can last 3 to 4 years. The key is storing them properly in a cool, dark place, away from direct sunlight and moisture, in airtight containers. Spices don’t really “go bad,” but they do lose their potency over time, which means your recipes might not be as flavorful.

Always label your jar with the date you made it to keep track of freshness.

To check if your spices are still good, rub a small amount between your fingers. If the aroma is faint or weak, it’s probably time to replace them.

Variations & Additions:

Add Cardamom: For a slightly exotic twist, add a pinch of ground cardamom to your blend. It’s a bit more floral and will give your spice mix a unique depth.

Spicy Pumpkin Pie Spice: If you like a bit of heat, add a pinch of cayenne pepper or ground black or white pepper to the mix for a spicy kick.

For an extra hint of vanilla, you could add a tiny pinch of vanilla powder to the blend.

Don’t need That Much? How to Scale Down Your Spice Blend: To make smaller quantities of your Homemade Pumpkin Pie Spice Blend (1 teaspoon, 2 teaspoons, and 1 tablespoon), we can scale down the proportions of each ingredient to match these measurements.

For 1 Teaspoon of Pumpkin Pie Spice Blend: Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon.

For 2 Teaspoons of Pumpkin Pie Spice Blend: Cinnamon: 1 teaspoon + Ginger: ¼ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon.

For 1 Tablespoon (3 Teaspoons) of Pumpkin Pie Spice Blend: Cinnamon: 1 ½ teaspoons + Ginger: ½ teaspoon + Nutmeg: ¼ teaspoon + Allspice: ¼ teaspoon + Cloves: ¼ teaspoon.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 7kcalCarbohydrates: 2gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gTrans Fat: 0.001gSodium: 1mgPotassium: 15mgFiber: 1gSugar: 0.1gVitamin A: 6IUVitamin C: 0.1mgCalcium: 19mgIron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Condiments

Cuisine American

Calories 7

Keyword pumpkin recipe spice

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October 8, 2024
Easy Eggless Halloween Cookies (4 Ingredients)

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These Easy Eggless Halloween Cookies have the delicious buttery flavor and crisp edges everyone loves. They’re super simple to make with just a few basic ingredients. Plus, no chilling time means you can mix, bake, and decorate in no time! Not only will these cookies be a huge hit at any Halloween party, but they’re also a great activity to do with your kids — they’ll love helping with the spooky decorations. And since they’re egg-free, they’re perfect for anyone with egg allergies. Trust me, these cookies will disappear fast!

Oriana’s Thoughts On The Recipe

Every year when Halloween rolls around, these Easy Eggless Halloween Cookies are an absolute must in our house! It’s become a little tradition to whip up a big batch for my kids to take to school for their Halloween celebrations, and let me tell you – they’re always a hit. There’s something so fun about making festive treats that everyone, including kids with egg allergies, can enjoy.

You only need four basic ingredients — butter, brown sugar, flour, and vanilla — which are things you probably already have on hand. Plus, I like to sneak in a little pumpkin spice for that cozy fall flavor. No chilling time is needed, so you can just mix, roll, and bake — perfect for busy moms or anyone looking for a no-fuss treat.

And let’s be honest, the best part is decorating! Once the cookies are baked and cooled, you can get creative with a simple sugar glaze and some spooky sprinkles. The cookies have just the right amount of crispy edges with that buttery goodness that melts in your mouth. Trust me, these will be a big hit at any Halloween party!

What I Love About This Recipe

Simple Ingredients, No Fuss: With just butter, brown sugar, flour, and vanilla, these cookies couldn’t be easier to make. And the best part? There’s no need to chill the dough, so you can go from mixing to baking in no time. Great for when you need a quick, festive treat!

Crispy and Buttery: These cookies come out with perfectly crispy edges and a buttery taste that’s irresistible. They’re the kind of cookie that’ll have people asking for seconds — or thirds!

Totally Customisable: You can use any Halloween cookie cutter you prefer and decorate as you please. A simple sugar glaze and some Halloween-themed sprinkles make them the perfect festive treat for parties or after-school snacks.

Potential Recipe Challenges & Pro Tips

Uneven Baking: It can be tricky to get an even bake if your cookies are different sizes.
· Pro Tip: Roll out the dough to an even thickness and use cookie cutters of similar sizes to ensure the cookies bake evenly.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

All-Purpose Flour: The base of the cookie dough. Provides structure to the cookies.

Salt: Balances the sweetness and enhances the flavors.

Butter: Adds that rich, buttery flavor and helps give the cookies a crisp edge. Note: You can use vegan butter to make these cookies dairy-free.

Brown Sugar: Adds sweetness and moisture, giving the cookies a slight chew.

Vanilla Extract: Adds warmth and rounds out the flavor.

Pumpkin Pie Spice or Cinnamon (Optional): For that extra touch of fall flavor! Note: If you don’t have pumpkin pie spice, cinnamon works just as well.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a medium bowl, combine the flour, salt, and pumpkin spice, if using. Set aside.

Step 2 – Cream Butter And Brown Sugar

In the bowl of an electric mixer beat together on medium speed the butter and brown sugar until fluffy, about 5 minutes. Beat in vanilla; mix to incorporate.

Step 3 – Add Dry Ingredients

Reduce the mixer’s speed to low. Add the flour mixture, mixing until just incorporated. If the dough looks grainy, don’t worry. Turn off the mixer and bring it together with your hands until it is uniform and smooth (like clay).

Step 4 – Roll The Dough Out

Roll the dough out between two sheets of parchment paper to 1/4-inch thickness.

Step 4 – Use A Cookie Cutter To Cut The Dough Into Your Desired Shapes

Use a cookie cutter to cut the dough into your desired shapes. Then, transfer them to the prepared cookie sheet, spacing cookies about 1 inch apart.

Step 5 – Bake And Decorate As Desired

Bake for 10-12 minutes or until the bottom is lightly browned. Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely. After they are completely cool, decorate as your heart desires. I just dipped them in a simple colored sugar glaze.

Tip: This simple sugar glaze doesn’t set super hard, which adds a lovely texture to these cookies. If you prefer a firmer finish, try using my eggless royal icing or add 1 teaspoon of light corn syrup to the sugar glaze. If you’re not decorating immediately, cover the glaze tightly and refrigerate for up to 2 days to keep it fresh.

Extra Recipe Tips For Success

Use room-temperature butter to get the best texture in your cookies.

Don’t skip the salt! It really helps balance the sweetness and brings out all the flavors.

To get even cookie shapes, try using cookie cutters and roll out the dough to an even thickness.

Variations & Additions

You can easily change the flavor of these cookies by adding different spices or extracts. Try adding almond extract for a different twist or swapping pumpkin spice for cinnamon. A gingerbread spice blend is great for a Christmas-themed cookie.

Feel free to use any cookie cutter shape you like, and let your creativity shine with the decorations! A simple sugar glaze paired with Halloween-themed sprinkles transforms these cookies into the perfect festive treat for Halloween parties or after-school snacks. But they’re easy to customize for any celebration you have in mind!

Storing and Freezing Instructions

To Store: Keep your cookies in an airtight container at room temperature for up to 5 days. If you’ve decorated them with glaze, let the glaze dry completely before stacking the cookies.

To Freeze: Baked cookies (without the glaze) can be frozen in an airtight container for up to 3 months. Just thaw at room temperature before serving.

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can make the dough ahead of time and store it in the fridge for up to 3 days. I recommend rolling it out before chilling.

Do I have to add the pumpkin spice?

No, you don’t! If you’re not a fan of pumpkin spice, you can leave it out or replace it with cinnamon or your favorite spices.

Can I use this recipe for other holidays?

Definitely! Just swap out the Halloween decorations for other seasonal sprinkles or colors, and these cookies will be perfect for any occasion.

More Egg-Free Halloween Recipes You’ll Love!

Recipe Card 📖

Easy Eggless Halloween Cookies

Oriana Romero

These Easy Eggless Halloween Cookies are super easy to make and delicious! With crispy edges and irresistible butter taste, these cookie recipe requires only 4 basic ingredients.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 22 cookies

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or silicone baking mat.

In a medium bowl, combine the flour, salt, and pumpkin spice, if using. Set aside.

In the bowl of an electric mixer beat together on medium speed the butter and brown sugar until fluffy, about 5 minutes. Beat in vanilla; mix to incorporate.

Reduce mixer’s speed to low. Add the flour mixture, mixing until just incorporated. If the dough looks grainy, don't worry, turn off the mixer and bring it together with your hands until uniform and smooth (like clay).

Roll the dough out, between two sheets of parchment paper, to 1/4-inch thickness. Use a cookie cutter to cut the dough into your desired shapes. Then transfer them to the prepared cookie sheet, spacing cookies about 1-inch apart.

Bake for 10-12 minutes or until the bottom is lightly browned. Cool on the pan for 2-3 minutes, before transferring to a wire rack to cool completely.

Decorate to your liking.

Glaze:

Whisk the confectioners’ sugar, milk, and salt in a medium bowl. It should be quite thick. If it is too thick, add 1/2 tablespoon more of milk. If it is too thin, add 1-2 tablespoons of confectioners’ sugar. Add gel food coloring. You can pour some icing into different bowls if using multiple colors.Note: This simple sugar glaze doesn't set super hard, which adds a lovely texture to these cookies. If you prefer a firmer finish, try using my eggless royal icing or add 1 teaspoon of light corn syrup to the sugar glaze. If you're not decorating right away, cover the glaze tightly and refrigerate for up to 2 days to keep it fresh.

Oriana’s Notes

Store: You can store your eggless vanilla cookies in an airtight container at room temperature for one week. Freeze: To keep longer, store baked cookies (without the icing) in an airtight container or freezer bag, and pop them in the freezer! They will last for up to 3 months. Cookie Cutter: If you don’t have a jack-o’-lantern cookie cutter, feel free to use any Halloween-shaped cookie cutter you have on hand. You can also cut out 3-inch circles and use a sharp paring knife to make the eyes and mouth. Pumpkin Pie Spice is totally optional. You can also add ¼ teaspoons of ground cinnamon or omit it. Glaze: The simple sugar glaze stays slightly soft, which adds a lovely texture to these cookies. If you prefer a firmer finish, try using my eggless royal icing or add 1 teaspoon of light corn syrup to the sugar glaze. If you’re not decorating right away, cover the glaze tightly and refrigerate for up to 2 days to keep it fresh. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here.

Extra Recipe Tips For Success:

Use room-temperature butter to get the best texture in your cookies.

Don’t skip the salt! It really helps balance the sweetness and brings out all the flavors.

To get even cookie shapes, try using cookie cutters and roll out the dough to an even thickness.

Variations & Additions:

You can easily change the flavor of these cookies by adding different spices or extracts. Try adding almond extract for a different twist or swapping pumpkin spice for cinnamon. A gingerbread spice blend is great for a Christmas-themed cookie.

Feel free to use any cookie cutter shape you like, and let your creativity shine with the decorations! A simple sugar glaze paired with Halloween-themed sprinkles transforms these cookies into the perfect festive treat for Halloween parties or after-school snacks. But they’re easy to customize for any celebration you have in mind!

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 91.92kcalCarbohydrates: 11.5gProtein: 0.94gFat: 4.74gSaturated Fat: 2.96gCholesterol: 12.31mgSodium: 55.12mgPotassium: 15.77mgFiber: 0.24gSugar: 4.91gVitamin A: 143.12IUCalcium: 7.42mgIron: 0.45mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 91.92

Keyword cookies eggfree Eggless halloween jack-o’-lantern

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

This recipe was originally shared in October 2019. In October 2024, we updated it to include more helpful tips and information, but the recipe itself remains unchanged.

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October 7, 2024
Irresistible Eggless Apple Recipes for Every Craving

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From warm, spiced cakes, muffins, and donuts to sweet, flaky pastries, we’ve gathered a delightful collection of 15 Eggless Apple Recipes that will fill your home with comforting aromas and sweet flavors. So grab your apron, and let’s dive into these scrumptious treats that are sure to make your fall even sweeter!

From Orchard to Oven: Eggless Apple Recipes to Savor This Season!

Fall is here, and that means it’s apple season! There’s nothing quite like the thrill of apple picking with family, filling your basket with crisp, juicy apples, and bringing home a treasure trove of possibilities. Whether you’re looking to bake a warm crisp, whip up a delicious cake, or create sweet treats, apples are the star of the show this time of year.

Using apples in your baking not only adds incredible flavor but also provides a touch of seasonal nostalgia. Imagine the aroma of cinnamon and baked apples wafting through your home, inviting everyone to gather in the kitchen. And the best part? You can create these delightful dishes without using any eggs!

In this roundup, we’ll explore some fantastic eggless apple recipes that are perfect for any occasion. But first, let’s dive into the best types of apples for baking and how to prepare them for your sweet creations!

Best Apples to Bake With

When it comes to baking, not all apples are created equal. Some hold their shape and tartness better, while others break down and become sweeter as they bake. Let’s break it down!

Top 5 Tart Apples

Granny Smith: These are your go-to tart apples. Their bright, zesty flavor stays intact, even after baking, making them ideal for pies, crumbles, or anything that needs a little tang to balance the sweetness.

Braeburn: Another excellent option for a tart apple, Braeburns hold their shape well, making them perfect for cakes and tarts.

Northern Spy: With a complex flavor profile, Northern Spy apples offer a balance of sweetness and tartness, perfect for apple pies and crumbles.

Jonathan: Juicy and slightly tart, Jonathan apples are great for baking and add a nice zing to your dishes.

Crispin (Mutsu): These apples are tart with a hint of sweetness, making them versatile for pies and cakes.

Top 5 Sweet Apples

Gala: Naturally sweet and mild, Gala apples soften as they bake, making them perfect for recipes where you want a smoother texture, like muffins or apple butter.

Honeycrisp: The sweet crunch of Honeycrisps is fantastic for just about any apple recipe. They hold up in baking but still bring out a delightful sweetness.

Fuji: Known for their juicy sweetness, Fuji apples are a wonderful choice for desserts that require a sweeter touch, like cakes or crumbles.

Pink Lady: These apples have a sweet-tart flavor that adds depth to any dish, making them great for pies and tarts.

Empire: A cross between a McIntosh and a Red Delicious, Empire apples are sweet with a slight tartness, perfect for baking and eating fresh.

How to Prep Apples for Baking

Prepping apples for baking is super simple! Here’s how to do it:

Peeling: If your recipe calls for peeling, I recommend using a vegetable peeler. It’s faster and gives you more control than a knife.

Slicing and Dicing: Use a sharp knife or apple slicer for consistent slices. If your recipe asks for diced apples, make sure to cut them into evenly sized pieces for even cooking.

Prevent Browning: After peeling and slicing, toss your apples in a little lemon juice to keep them from turning brown while you prep the rest of your ingredients.

Tips for Baking with Apples

Add Extra Flavor: Toss your apples with cinnamon, nutmeg, or even a bit of ginger for an extra layer of flavor before mixing them into your batter or dough.

Mind the Texture: For chunky textures (like in muffins or fritters), go for apples that hold their shape. For smooth fillings or sauces, softer apples that break down when cooked, like McIntosh, are a great choice.

Cut Evenly: To ensure even baking, be sure to cut your apples into uniform sizes. This helps them cook evenly and allows for a consistent texture in your final dish.

For Best Results, Use a Combination of Apples: One of the best-kept secrets in apple baking is to mix and match! Combining tart and sweet apples gives you the perfect balance of flavors and textures. You’ll get the sweetness of apples like Fuji or Honeycrisp, plus the tang and structure of Granny Smith or Braeburn.

Frequently Asked Questions About Baking with Apples

Can I leave the skin on when baking?

Yes! If you’re making a rustic dish like an apple crisp or crumble, leaving the skin on adds texture and nutrients. For smoother recipes like sauces or cakes, it’s best to peel them.

Do I need to use fresh apples, or can I use canned or frozen?

Fresh is always best for flavor and texture, but if you’re in a pinch, you can use frozen apples. Just make sure to thaw and drain them before using. Avoid canned apples as they can be too soft and overly sweetened.

What’s the best way to store apple desserts?

Most apple desserts can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Baked goods with a cream cheese filling or glaze (like apple cream cheese Danish) should be refrigerated.

15 Eggless Apple Treats to Make This Autumn!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 muffins

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Make The Batter:

Preheat oven to 350º F (180º C). Spray six holes of a muffin pan with baking spray with flour. Set aside.

Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.

In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.

Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps.

Spoon the batter evenly into six holes of the prepered muffin cups, filling each about half way.

Prepare the Topping:

While the muffins are baking, make the topping, combine the sugar, cinnamon and apple spice together in one bowl and melt the butter in another.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip each muffins in the melted butter. Roll all the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place on a plate to finish cooling.

Oriana’s Notes

Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger. Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating. Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.

Recipe Tips:

Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.

Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.

Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 441kcalCarbohydrates: 71gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 299mgPotassium: 86mgFiber: 1gSugar: 54gVitamin A: 380IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 441

Keyword apple cider breakfast dairy-free egg-free muffins recipe Vegan

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September 25, 2024

Eggless Funfetti Cookies

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These Eggless Funfetti Cookies are soft and chewy, doughy yet fully baked, perfectly buttery and sweet. They don’t have funny ingredients or chilling time. The recipe includes step-by-step photos and lots of tips.

Eggless Funfetti Cookies Recipe Highlights

These Eggless Funfetti Cookies taste amazing and are dangerously addictive! I have made several batches in the past weeks, and they have disappeared in a flash.

They are and stay wonderfully chewy and soft for days.

The best part is that they are crazy easy and fun to make. Plus, they don’t require any funny ingredients or chilling time. It’s just a simple, straightforward recipe that turns out amazingly delicious every single time.

You have to taste these to believe how scrumptious they are, so let’s get started.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Ingredients Notes & Substitutions

Flour: Standard all-purpose flour works best here.

Cornstarch: You can substitute for potato starch 1:1.

Baking powder: Make sure it’s not expired or too old.

Salt: I prefer kosher or sea salt. Note: If you only have table salt handy, I recommend reducing the amount to half.

Butter: I used unsalte butter, but you can also use salted butter if that is what you have handy. Note: In that case, skip the salt called in the recipe.

Sugar: Regular white granulated sugar or caster sugar.

Cream cheese: Make sure you use the full-fat version that comes in blocks.

Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!

Sprinkles: Rainbow jimmies are the best sprinkles for making funfetti cookies. They are long sprinkles. Do not use nonpareils (the little balls), as they quickly bleed their color.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cream Butter and Sugar

You’ll start creaming your butter and sugar until pale in color. Make sure the butter is softened—that’s the key to making your cookies fluffy. Then add cream cheese and vanilla.

Step 2 – Add Dry Ingredients

Then, add the flour, baking powder, and salt. Mix until just combined.

Step 3 – Add Sprinkles

Stir in sprinkles; mix to distribute. Do not overmix.

Step 4 – Scoop Out the Cookies

Drop a rounded tablespoon onto the prepared baking sheet.

Tip: For evenly sized cookies that are better for baking, use a small spring-loaded ice cream scoop to spoon out the dough. Then, sprinkle each dough mount with more sprinkles, if desired.

Step 5 – Bake

Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Recipe Tips

As I mentioned, these cookies are crazy easy to make. However, I have a few tips I would like to share!

Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it! Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.

Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.

Do not add a lot of sprinkles, or the cookies will turn out too sweet. I tested the recipe with different amounts, and ½ cup is the right quantity, in my opinion.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

DO NOT over-bake these eggless funfetti cookies, please!

Storing & Freezing Instructions

Store cookies in an airtight container for up to 5 days at room temperature.

Freeze: You can freeze this cookie dough for up to 2 months. Just roll it into balls and freeze. When ready to bake, pull it out of the freezer and bake it frozen as directed; just add a couple of minutes to the baking time.

Frequently Asked Questions

What are the best sprinkles to make cookies?

The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.

Why are my cookies dry and crumbly?

It sounds like you may have accidentally added too much flour or over-baked your cookies. Remember to take your cookies out of the oven when they are JUST golden around the edge. The cookies might still look a little raw in the center, but once they cool, they will be perfect since they’ll finish cooking on the baking sheet.

What can I use instead of cream cheese?

I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.

More Egg-Free Cookie Recipes You’ll Love!

Recipe Card 📖

Eggless Funfetti Cookies

Oriana Romero

These Eggless Funfetti Cookies are crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. No funny ingredients, no chilling time.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 30 cookies

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Preheat your oven to 350°F (180° C). Then line a cookie sheet with parchment paper and set aside. The number of batches will depend on how large/small you want your cookies.

Combine the flour, cornstarch, baking powder and salt in a medium-sized bowl and set aside.

Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined, 1 more minute.

Add the flour mixture and mix until the dough comes together and is combined. Stir in sprinkles. Do not over mix.

Drop by rounded tablespoon onto the prepared baking sheet. Note: For evenly sized cookies, better for baking, use a small spring-loaded ice cream scoop to spoon out the dough. Then, sprinkle each dough mounts with more sprinkles, if desire.

Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Oriana’s Notes

Store cookies in an airtight container for up to 5 days at room temperature. Freeze: Baked cookies and cookie dough freeze well for up to 2 months. See more details above in the storing and freezing instructions section. Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to one week. Allow it to come to room temperature, then continue with step 5. Or you can make the dough, roll the cookies, and refrigerate them. When ready to bake them, just bake them as instructed in the recipe. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original. Recipe Tips:

Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!

Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.

Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.

Do not add LOTS of sprinkles, or the cookies will turn out too sweet. I tested the recipe with different amounts, and ½ cup is the right quantity.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

DO NOT over-bake these eggless funfetti cookies, please!

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 114kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 49mgPotassium: 41mgFiber: 1gSugar: 8gVitamin A: 180IUCalcium: 17mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 114

Keyword cookies eggfree Eggless funfetti soft sprinkle

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in August 2019, the post content was edited to add more helpful information, with no change to the recipe in September 2024.

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September 24, 2024

Eggless Easy Apple Fritters (No Eggs or Dairy)

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These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside. Plus, you can have them ready in under 30 minutes, so they’re great for a quick breakfast, snack, or even an afternoon pick-me-up. And since they’re egg-free and can be made dairy-free, they’re perfect for sharing with family and friends, no matter their dietary needs. It’s an easy, crowd-pleasing recipe that everyone will love.

Oriana’s Thoughts On The Recipe

Is there anything more comforting than the smell of fresh apples and cinnamon wafting through the kitchen on a crisp fall morning? These Eggless Apple Fritters are exactly the kind of treat that makes you feel all warm and cozy inside. They’re packed with juicy apple chunks in every bite and fried to golden perfection. I love making these for my family—they’re perfect for a weekend breakfast or a quick snack after school. The best part? They’re super easy to whip up, even on busy mornings!

What is an Apple Fritter?

An apple fritter is a delicious, deep-fried pastry that’s crispy on the outside and soft on the inside, with juicy pieces of apple in every bite. It’s made by folding chopped apples into a simple batter, which is then fried to golden perfection. The fritters are often dusted with powdered sugar or drizzled with a sweet glaze to add a touch of extra sweetness. Think of it as a cross between a donut and an apple-filled pastry—warm, comforting, and packed with fall flavors like cinnamon and nutmeg.

What I love most about this recipe is how versatile it is. You can drizzle the fritters with a simple glaze to add a touch of sweetness or roll them in cinnamon sugar if you’re feeling a little extra. It’s all about customizing them to your liking! Plus, if you’re dairy-free, this recipe works just as well with plant-based milk, making it perfect for just about anyone.

Did I mention they’re egg-free? Yep, no eggs are needed here! The applesauce gives them the perfect moist texture, while the crispy outer layer provides that satisfying crunch. You’ll have a batch ready to enjoy in under 30 minutes, which is just what I need on busy days when we’re craving a homemade treat.

What I Love About This Recipe

Simple Ingredients: The ingredients for these fritters are all pantry staples, which means you probably have most of them on hand already.

Egg-Free and Dairy-Free Friendly: Whether you’re avoiding eggs or looking for a dairy-free option, this recipe has got you covered. Thanks to applesauce, you won’t even miss the eggs! And if you’re dairy-free, just swap the regular milk for a plant-based one. Super easy and just as delicious!

Ready in Under 30 Minutes: Who doesn’t love a quick and easy recipe? From start to finish, you can have these fritters made in less than 30 minutes—perfect for those mornings when you want something special without spending hours in the kitchen.

Fall Flavor Explosion: These fritters are a fall dream! Each bite is loaded with fresh apple chunks, wrapped in a deliciously crisp dough that’s perfectly spiced with cinnamon. It’s like a little taste of autumn in every bite.

Two Topping Options: One of the best things about these apple fritters is how you can customize them to suit your mood! Drizzle them with a simple vanilla glaze for a classic touch of sweetness, or roll them in cinnamon sugar for a little extra warmth and flavor.

Perfect Anytime Treat: Whether you’re serving these for breakfast, an afternoon snack, or as a sweet treat for guests, they fit every occasion. They’re great with a cup of coffee in the morning or as a dessert after dinner. There’s never a bad time for apple fritters!

Potential Cons Of The Recipe

Frying Can Be Messy: Frying can sometimes feel a little intimidating, and it can make your kitchen a bit messy with oil splatters.

Fritters Can Get Soggy: If not fried properly, these apple fritters can lose their crispiness after a while, especially if left to sit for too long.

Fritters Are Raw Inside: If your apple fritters are turning out raw inside, it’s usually because they aren’t cooking through properly.

Tips To Mitigate These Cons

Contain the Mess: When frying, use a deep pot and make sure to keep the oil at the right temperature (around 350°F). This helps minimize splattering and keeps the fritters from absorbing too much oil.

Keep Them Crispy: To ensure your fritters stay nice and crispy, place them on a wire rack after frying instead of stacking them on a plate. This allows air to circulate and keeps the bottoms from getting soggy.

Cook Fritters Properly: Use a thermometer to maintain the oil at around 350°F (175°C). This temperature allows the fritters to cook evenly—crispy on the outside while the inside gets cooked through. Keep the fritters small (about a 1/4 cup batter per fritter). This ensures they cook all the way through. Flatten them slightly in the pan to help them cook evenly. Also, fry in small batches, giving each fritter enough space to fry without cooling down the oil.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Eggless Apple Fritters Batter:

All-Purpose Flour: This gives structure to the fritters. You can swap it for a 1:1 gluten-free flour blend if needed.

Granulated Sugar: Adds sweetness to the dough and helps balance the tartness of the apples.

Baking Powder: This is the leavening agent that gives the fritters a light, fluffy texture.

Salt: Just a pinch to balance the flavors.

Ground Cinnamon: For that classic warm, cozy fall flavor.

Milk: Use regular or any plant-based milk for a dairy-free option.

Unsweetened Applesauce: Replaces the eggs and adds moisture to the dough.

Vanilla Extract: Adds a lovely hint of sweetness and aroma.

Apples: The star of the show! You can use any variety, but I like to go with something crisp and slightly tart, like Granny Smith.

Vegetable Oil: For frying. Use oil with a high smoking point, like vegetable or canola oil.

For the glaze:

Confectioners’ Sugar: Dissolves easily to create a smooth, sweet glaze.

Vanilla Extract: A little extra vanilla for flavor.

Milk: Just enough to thin the glaze to the perfect consistency.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Batter

In a large bowl, stir the flour, sugar, baking powder, salt, and cinnamon to combine. Add the applesauce, milk, and vanilla to the dry ingredients and mix until just combined. Fold in the diced apples. Set aside.

Step 2 – Fry

Fill a large pot or Dutch oven with vegetable oil about 2 inches deep. Place over medium-high heat with a deep-fry thermometer attached to the side. Heat the oil to 350º F (180º C). Adjust the temperature if needed. It’s very important that the oil is not over 350º F (180º C) so the fritters cook properly inside.

Line a large-rimmed baking sheet with paper towels and set a wire rack on top of the towels.

Once the oil is at temperature, scoop the batter by about ¼ cups per fritter into the hot oil. I suggest frying about 4 fritters at a time. Fry until golden brown on the bottom, about 2 – 3 minutes. Then flip with tongs and cook another 2 – 3 minutes.

Tip: I like using a large springloaded ¼ cup ice cream scoop to drop the batter into the oil.

Use a slotted spoon to transfer fritters to the wire rack and continue frying until better is all used up.

Step 3 – Coat

Whisk the glaze ingredients together in a medium sized bowl until smooth.

Dip each fritter into it. Place back on the rack to harden and drip.

Recipe Tips

Apples – Go for crisp apples like Granny Smith for a tart bite, or try Honeycrisp for sweetness.

Dice the apples into small, uniform pieces to ensure they cook evenly in the fritters.

Keep the oil temperature consistent to avoid soggy fritters. If the oil is too cool, they’ll absorb too much oil; too hot, and they’ll burn before the inside is cooked. I highly recommend using a frying thermometer.

Size – Keep the fritters small—about 1/4 cup of batter each—so they cook evenly. A cookie scoop is perfect for keeping the fritters uniform. It helps portion the batter easily and ensures each fritter is roughly the same size. Plus, it makes the process faster and less messy!

Don’t overcrowd the pan when frying—fry in batches to allow each fritter plenty of room.

Use a wire rack for cooling – Allowing the fritters to cool on a wire rack in a single layer ensures they stay crispy on all sides.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: Replace the milk with oat milk, soy milk, or any plant-based milk of your choice.

Variations & Additions

Spices: Add a pinch of nutmeg or allspice for a more complex spice profile.

Fruit Mix: Swap out some of the apples for pears or even peaches for a twist on the classic.

Serving Suggestions

These apple fritters are best served warm, right after they’re fried. Pair them with a hot cup of coffee or tea for a comforting fall treat. If you’re serving them as dessert, a scoop of vanilla ice cream on the side is divine!

Storing and Freezing Instructions

Storing: Store leftover apple fritters in an airtight container at room temperature for up to two days. You can also store them in the fridge for up to a week. If you want to keep them crisp, store them without the glaze and add it just before serving.

Freezing: To freeze, let the fritters cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat in the oven to get them nice and crispy again.

How To Reheat Apple Fritters

While they won’t be quite as crispy, you can reheat them in the oven at 350º F (180º C). for about 8 – 10 minutes until warmed.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! While they won’t be quite as crispy, you can bake them at 375°F for about 12-15 minutes until golden.

What’s the best apple variety to use?

I love Granny Smith apples because of their tartness, but you can use any variety you like—Honeycrisp or Fuji are also great options.

Can I make the fritters in advance?

Yes, you can make them a day ahead. Just store them in an airtight container and reheat them in the oven to crisp them up before serving.

Why my apple fritters are raw inside?

If your apple fritters are turning out raw inside, it’s usually because they aren’t cooking through properly. When the oil is too hot, the outside of the fritter browns too quickly, leaving the inside undercooked. Another reason could be that the fritters are too big or thick, the inside may not have enough time to cook before the outside browns.

More Apple Recipes You’ll Love!

Recipe Card 📖

Eggless Easy Apple Fritters

Oriana Romero

These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside. Plus, you can have them ready in under 30 minutes, so they’re great for a quick breakfast, snack, or even an afternoon pick-me-up. And since they’re egg-free and can be made dairy-free, they’re perfect for sharing with family and friends, no matter their dietary needs. It’s an easy, crowd-pleasing recipe that everyone will love.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 fritters

Ingredients

For the Eggless Apple Fritters Batter:

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

In a large bowl, stir the flour, sugar, baking powder, salt and cinnamon to combine.

Mix milk, applesauce, and vanilla, and add the mixture to the dry ingredients and mix until just combined.

Fold in the diced apples. Set aside.

Fill a large pot or Dutch oven with vegetable or canola oil, about 2 inches deep. Place over medium high heat with a deep fry thermometer attached to the side. Heat the oil to 350º F (180º C). Adjust temperature if needed. IMPORTANT: It’s very importante that the oil is not over 350º F (180º C) so the fritters cook properly inside.

Line a large rimmed baking sheet with paper towels and set a wire rack on top of the towels.

Once the oil is to temperature, scoop by the batter by about ¼ cup per fritter into the hot oil. I suggest frying about 4 fritters at a time. Fry until golden brown on the bottom, about 2 – 3 minutes minutes. Then flip with tongs and cook another 2 – 3 minutes.Tip: I like using a large springloaded ¼ cup ice cream scoop to drop the batter into the oil.

Use a slotted spoon or tongs to transfer fritters to the wire rack and continue frying until batter is all used up.

Oriana’s Notes

Storing: Leftover apple fritters can be stored in an airtight container at room temperature for up to two days or in the fridge for up to a week. If you want them to stay crisp, store them without the glaze and add it just before serving. Freezing: To freeze, let the fritters cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat in the oven to get them nice and crispy again. Reheat them in the oven at 350º F (180º C). for about 8 – 10 minutes until warmed. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: Replace the milk with oat milk, soy milk, or any plant-based milk of your choice.

Recipe Tips:

Apples – Go for crisp apples like Granny Smith for a tart bite, or try Honeycrisp for sweetness.

Dice the apples into small, uniform pieces to ensure they cook evenly in the fritters.

Keep the oil temperature consistent to avoid soggy fritters. If the oil is too cool, they’ll absorb too much oil; too hot, and they’ll burn before the inside is cooked. I highly recommend using a frying thermometer.

Size – Keep the fritters small—about 1/4 cup of batter each—so they cook evenly. A cookie scoop is perfect for keeping the fritters uniform. It helps portion the batter easily and ensures each fritter is roughly the same size. Plus, it makes the process faster and less messy!

Don’t overcrowd the pan when frying—fry in batches to allow each fritter plenty of room.

Use a wire rack for cooling – Allowing the fritters to cool on a wire rack in a single layer ensures they stay crispy on all sides.

Variations & Additions:

Spices: Add a pinch of nutmeg or allspice for a more complex spice profile.

Fruit Mix: Swap out some of the apples for pears or even peaches for a twist on the classic.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 127kcalCarbohydrates: 53gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 314mgPotassium: 96mgFiber: 2gSugar: 11gVitamin A: 51IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 127

Keyword apple breakfast dessert recipe snack

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September 24, 2024

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