Easy, Thrifty, No-Egg Cookies from Pantry Ingredients

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Are you down to the wire and need some holiday treats? Here are some simple, egg-free recipes for Christmas cookies that are right from the pantry (with the exception of butter.) Our cookies are egg-free because my youngest daughter was highly allergic to eggs when she was younger. She’s mostly outgrown the allergy but the omission of eggs makes these cookies easily attainable from pantry goods.

Basic “Chip” Cookie Recipe

We have used all sorts of goodies in this recipe – for Christmas baking this year we used white chocolate chips and dried cranberries.  This recipe makes the best light, soft chocolate chip cookies I’ve ever had, too!


  • 1 cup of brown sugar
  • 1/2 cup of melted coconut oil
  • 1/2 cup plain nonfat yogurt
  • 2 tsp vanilla extract
  • 1- 3/4 cups  flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups of chips (chocolate, white chocolate, Skor – whatever!)
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Grease cookie sheets (I use coconut oil for this)
  3. With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
  4. Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
  5. then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

 Ginger Molasses Cookies


  • 2 cups of  flour
  • 1/2 cup of white sugar
  • 2 Tbsp ginger powder
  • 1/3 cup molasses
  • 1/3 cup of applesauce
  • 1/3 cup melted coconut oil ( you can’t taste the coconut at ALL – don’t worry!)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp of powdered cloves
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder


  1. Preheat the oven to 375 degrees F/ 190 degrees C.
  2. In a large mixing bowl, combine the dry ingredients with a fork: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder.
  3. In a second bowl, combine the melted coconut oil, applesauce, molasses, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until you have a moist dough. If you need to, add a tsp of water at a time in order to reach a consistency that feels like playdough.
  5. Optional step – you can put the dough in the freezer for half an hour, then roll it out and use cookie cutters. Otherwise, roll the dough into balls, roll the balls in sugar and place on a greased cookie sheet, about 2 inches apart.
  6. Bake at 375 for 8-10 minutes. They will come out of the oven looking as though they aren’t done – but they are!  Let them cool on the cookie sheet for a minute, then use a spatula to move them to cooling racks for at least 15 minutes for best results.

Note: this procedure makes a nice soft ginger cookie – if you want a crisp ginger snap, roll them out thin and bake for 10-12 minutes.

Chocolate Shortbread Cookies


  • 1-1/8 cups of flour
  • 1 cup of unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup of salted butter, softened or coconut oil with a dash of salt
  • 2/3 cup of icing sugar


  1. Preheat oven to 350 degrees F/175 degrees C.
  2. Sift together flour, cocoa, and salt.
  3. Using a hand mixer, beat butter or coconut oil and sugar until combined.
  4. Pat dough into an ungreased  pan. The dough won’t really hold together and you will think that it needs more moisture – but it doesn’t!  Trust me!
  5. Bake for 20 to 25 minutes. Allow it to cool for 5 minutes, then remove from the pan and cut into squares.
  6. Sprinkle with icing sugar and allow the cookies to cool.


  • Instead of patting the cookie dough into a pan, squeeze together small balls of dough and place them on a cookie sheet.
  • Press your thumb into the cookie ball.
  • Fill the thumbprint with raspberry jam.
  • Bake for 20 minutes.
  • Remove from the pan and place on a rack to cool. You can sprinkle the cookie lightly with icing sugar if desired.

What are your favorite pantry goodies?

Do you have any recipes for cookies that you can make from pantry ingredients? We’d love it if you’d share with us in the comments!

Easy, Thrifty, No-Egg Cookies from Pantry Ingredients
Daisy Luther

Daisy Luther

Daisy Luther is an author and blogger. She's the single mom of two daughters and credits extreme frugality and a good sense of humor for her debt-free lifestyle. She is the author of numerous books, the editor of TheOrganicPrepper.com, and is the founder of a small digital publishing company in the emergency preparedness niche.

8 thoughts on “Easy, Thrifty, No-Egg Cookies from Pantry Ingredients”

  1. Russian Tea Cakes a combination of butter, powdered sugar, finely chopped pecans and vanilla. My recipe comes from Betty Crocker. You can vary the flavors with lemon or peppermint, or whatever you like.

  2. Oh Yummo to all the suggestions, we just made a massive batch last night was a new to me recipe from YouTube, one base recipe and then additions to make into choc, almond , Danish cookies, red sandwich cookies and gingerbread. They turned out great with the exception of the gingerbread but the recipe was expensive to make . It made 4 boxes for presents.

  3. i would very much like to make those cookies. BUT am alergic to coconuts in any form. is there another oil or shorting that could be used? anon

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