Back in March 2020, when the first lockdown hit and the world stopped spinning as we knew it, I couldn\u2019t get any eggs for weeks. In among all the panic-buying of toilet paper and pasta, the eggs had also disappeared. Presumably everyone had bought them to make banana bread. <\/p>\n\n\n\n
And so, sadly eggless but in need of a bit of baking therapy (and as I hate banana bread), I fell back on an egg-free cookie recipe texted from a friend. It turned out to be one of the most useful recipes ever: it\u2019s really simple, takes minutes, doesn\u2019t need a mixer, freezes well, and you can add in all sorts of extra ingredients depending on what you have.<\/p>\n\n\n\n
I\u2019ve made these so many times since then, most often in the form of chocolate chip cookies, but with a variety of other fillings too. <\/p>\n\n\n\n
It’s become one of our most-used baking recipes, and it produces golden cookies within half an hour of you even starting to think about making cookies.<\/p>\n\n\n\n
What\u2019s in no-egg cookies?<\/strong><\/h2>\n\n\n\n
This recipe uses just 4 ingredients: butter, sugar, flour and condensed milk. You don\u2019t even need a mixer: just make sure the butter\u2019s soft before you begin and you can make these cookies with just a bowl and a wooden spoon.<\/p>\n\n\n\n
Can you freeze this no-egg cookie dough?<\/strong><\/h2>\n\n\n\n
Yes, it freezes really well. I find this recipe makes quite a lot of cookie dough so I often freeze half of it in a plastic tub for later, and it always turns out great.<\/p>\n\n\n\n
Ideas for added ingredients<\/strong><\/h2>\n\n\n\n
I usually make these cookies with chocolate chips, as requested by my kids. But I\u2019ve also made them plain, with icing on top, with added raisins, smarties or marshmallows, or various combinations. Here are some ideas for added ingredients:<\/p>\n\n\n\n
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