Egg Free Honey Cookies
- Rose Huxford
- Feb 13
- 3 min read
Updated: Mar 15
Savor these delectable Egg Free Honey Cookies, without any guilt. They are soft on the inside with a light crunch on the outside and a floral flavor that will have you craving more. You can also make them Gluten Free and Dairy Free, and they will keep well in the freezer for about a month.
My Egg Free Honey Cookies are an excellent option for replacing sugar with honey, a natural sweetener. For these cookies, pick your favorite honey, and I promise they will become one of your favorites. I've substituted eggs with flax eggs to accommodate those with egg sensitivities and to provide additional nutritional benefits. So, enjoy my Egg Free Honey Cookies with a cup of tea, sit back, and relax.
Egg Free Honey Cookies
Yields: 18 cookies
Prep-time: 5 minutes
Chill-time: 30-60 minutes
Pre-heat oven: 375 degrees F
Bake-time: 15-20 minutes
Equipment: Stand or hand electric mixer, baking sheet pan(s), parchment paper, small bowl, spoon, large bowl, spatula, whisk, measuring spoons, measuring cups, liquid measuring cup, cookie scooper, cooling rack.
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Ingredients
1/2 cup unsalted vegan butter, room temperature
1/2 cup honey (of your choice)
Flax eggs (2 tbsp flaxseed meal + 3 tbsp warm water), or 1 lg egg
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1 cup King Arthur all-purpose flour, or King Arthur GF 1:1 ratio baking flour
1 cup almond flour
1/2 tsp salt
1/2 tsp baking soda
honey for topping (optional)
almond slivers (optional)
Directions
Start by making your flax eggs. In a small bowl, combine flaxseed meal and warm water. Use either a tiny whisk or a spoon to blend the ingredients. Let the mixture sit for about 5-10 minutes until it reaches a thick consistency. *Skip this step if you are using an egg.
Line a baking sheet pan with parchment paper and set it aside.
Next, using either a stand or hand electric mixer, cream together butter and honey until smooth and fluffy, scrapping down the sides and bottom as you go. *Tip: Preheat your liquid measuring cup before adding honey; this will help the honey pour out more smoothly, though you'll still need to scrape out as much as possible.
Then, add in the flax eggs, vanilla, and almond extract. Beat for about 20 seconds, scrapping down the sides as you go. Keep in mind honey will stick more to the bottom of the bowl.
In another large bowl, whisk together both flours, salt and baking soda.
Carefully add your dry mixture to your wet mixture. Beat until just combine, scrapping down the sides and bottom of the bowl.
Cover the bowl and chill in the fridge for about 30-60 minutes until firm.
When your cookie dough is ready, pre-heat the oven to 375 degree F.
Utilize a cookie scoop or a spoon to portion out the cookie dough onto your prepared baking sheet. Ensure there is approximately 1 inch of space between each cookie.
To add honey as a topping, gently press your finger into each cookie dough to create a small indent. If you aren't adding honey, you can skip this step.
Bake for about 15-20 minutes, depending on your oven. You want the cookies to turn a light golden brown.
After the cookies are baked and you're considering adding honey as a topping, gently indent each cookie once more. Otherwise, skip this step.
Allow the cookies to cool for a couple of minutes before transferring to the cooling rack.
After moving the cookies to the cooling rack, allow them to cool entirely before topping with honey and almonds.
Enjoy once cooled, or store in an airtight container for about 3-4 days. Or, in a freezer bag for about a month.
Enjoy with some tea!
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