380 egg cookie recipes

Italian macaroons made from almond paste kneaded with egg whites and sugar, baked into chewy, fragrant amaretti-style cookies. A short rest before baking gives them their crackly top and tender center.

Passover coconut macaroons with shredded coconut, egg whites, potato starch, and almond extract. Naturally flour-free and kosher for Pesach, these chewy-crisp cookies bake golden in 20 minutes.

One big single-serve oatmeal peanut butter cookie made with no flour, no eggs, and no butter. A Weight Watcher friendly treat with oats, raisins, and cinnamon that satisfies the craving.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

Tiny heart-shaped chocolate cakes for two, made without eggs or butter. Cut from a simple cocoa sheet cake using a cookie cutter, then stacked and frosted for Valentine's Day.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.

Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.

Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.

Cinnamon sugar cookie strips with a walnut crunch topping, pressed into a pan and baked until golden. A simple egg wash gives these crisp, buttery bars their signature shine.

Light, crispy meringue cookies loaded with chocolate chips, made from just egg whites, sugar, and vanilla. Naturally gluten-free and baked low and slow for a melt-in-your-mouth finish.

Classic Italian amaretti cookies made with almond paste and egg whites, piped and baked until golden with a crackly crust. Just three core ingredients for crisp, chewy almond flavor.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Chocolate pistachio meringue cookies with finely ground pistachios and semi-sweet chocolate folded into stiff egg white peaks. Light, crisp, naturally gluten-free, and just 6 ingredients.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.