These Egg-Free Cookies are Super Easy to Make!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can be a vegan alternative.

Measure 1/2 cup (113g) unsalted butter and let it come to room temperature.

Add 1/2 cup (100g) sugar to the butter and mix until combined.

Stir in 2 tablespoons of orange zest and 2 tablespoons (30ml) of freshly squeezed orange juice.

Add 1 teaspoon (4g) baking powder and a pinch of salt to the mixture.

Gradually mix in 1 + 1/2 cups (180g) wheat flour until the dough forms a soft and creamy consistency.

If the dough is too dry, add 1 or 2 tablespoons of orange juice and stir until combined.

Refrigerate the dough for about 20 minutes.

Portion 1 tablespoon of dough and roll it into balls using the palms of your hands.

Prepare a large baking sheet lined with parchment paper.

Preheat the oven to 180°C (350°F).

Place the cookie balls on the baking sheet and bake for 12-15 minutes or until the cookies are lightly brown on the bottom.

Let the cookies cool for a few minutes on the parchment paper before removing them.

In a small bowl, mix 1/3 cup (45g) powdered sugar with freshly squeezed orange juice, adding it bit by bit until a thick glaze forms.

Let the glaze set at room temperature for 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens