The egg shortage and resulting high prices have home bakers looking for eggless options.
A search for “vegan cookies” will, of course, yield egg-free recipes, and many no-bake recipes also omit eggs. Here are a few favorites:
Nanaimo bars. This Canadian specialty is a no-bake three-layer bar: a base of nuts, coconut, graham cracker crumbs and melted chocolate; a middle of custard or buttercream frosting; and a chocolate top. Caveat: Many recipes call for an egg in the bottom layer to help hold it together; this one doesn’t. For a less ambitious cookie that uses a recipe similar to just the base, search for no-bake chocolate coconut snowballs.
Mexican wedding cookies. Also known as snowballs or Russian tea cakes, these are buttery nut-based balls rolled in powdered sugar. Many recipes online; here’s cookie queen Maida Heatter’s version.
Pecan sandies: Similar to the wedding cookies, but they’re flattened and don’t have the powdered coating. Also many recipes online.
Ginger snaps: Most molasses cookies and ginger snaps use eggs, but the recipe for Aunt Big’s Gingersnaps in Mark Bittman’s “How to Cook Everything” is egg-free. Bittman describes them as “not too sweet … super-crisp, the kind that stick in your teeth.”
PBJ bars: Search for “vegan PB&J bars” to find versions of this moderately healthful cookie, a peanut-butter-and-oat bar with a layer of jam.
Yogurt chocolate chip cookies: An easy drop cookie that — except for yogurt replacing the eggs — uses the same ingredients as the Toll House classic.
And a bonus seventh (maybe not technically a cookie, but close): Rice Krispie Treats.