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Are you down to the wire and need some holiday treats? Here are some simple, no-egg cookie 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!)
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets (I use coconut oil for this)
- With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
- Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
- then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- 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
- Preheat the oven to 375 degrees F/ 190 degrees C.
- In a large mixing bowl, combine the dry ingredients with a fork: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder.
- In a second bowl, combine the melted coconut oil, applesauce, molasses, and vanilla extract.
- 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.
- 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.
- 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
- Preheat oven to 350 degrees F/175 degrees C.
- Sift together flour, cocoa, and salt.
- Using a hand mixer, beat butter or coconut oil and sugar until combined.
- 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!
- Bake for 20 to 25 minutes. Allow it to cool for 5 minutes, then remove from the pan and cut into squares.
- 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?
Personally, we’re big fans of pie around these parts. If you’re looking for an egg-free alternative to pumpkin pie (the second best pie there is, of course – right behind apple), then check out our article on no-egg pumpkin pie as well.
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!
Daisy Luther is a coffee-swigging, adventure-seeking, globe-trotting blogger. She is the founder and publisher of three websites. 1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty; 2) The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived; and 3) PreppersDailyNews.com, an aggregate site where you can find links to all the most important news for those who wish to be prepared. Her work is widely republished across alternative media and she has appeared in many interviews.
Daisy is the best-selling author of 5 traditionally published books, 12 self-published books, and runs a small digital publishing company with PDF guides, printables, and courses at Learn.TheOrganicPrepper.com You can find her on Facebook, Pinterest, Gab, MeWe, Parler, Instagram, and Twitter.
10 thoughts on “Easy, Thrifty Holiday Cookies from Pantry Ingredients”
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.
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.
Here is the link, if anyone is interested. Merry Christmas everyone !!
I love how yogurt is a pantry ingredient – but it is! You can make it with powdered milk after all and your own culture!
I’m allergic to coconut in any form..
is there another oil that will work?
Anne you could use shortening in place of the coconut oil. Just warm it up to mix it with the dry ingredients easier.
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
Yes, you can use shortening or butter in place of the coconut oil. 🙂
At the risk of sounding horrible and non-Frugalite, I patronized a local small business for my chocolates. It’s just me so I don’t like to make huge batches of things that will harden and go to waste. But my Christmas dinner will come out of my pantry! Probably a steak with home-grown potatoes and home-grown veggies, straight out of my freezer 😀
I think that is exactly in the Frugalite spirit. We save on some things so we can splurge on others. Nobody else gets to decide what our splurges should be. Merry Christmas!