471 egg cookie recipes

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Light and crisp egg-whipped anise biscotti made with cornstarch for extra snap. Nut-free, piped from a pastry bag, and twice-baked golden. The ideal dunking cookie for coffee or tea.

Pastry cheesecake crust with butter, sugar, egg, and flour. A sturdier, cookie-like base for springform cheesecakes when graham crumbs feel too crumbly.

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.

Key lime coconut cookies made with condensed milk, shredded coconut, and key lime juice. Tangy, chewy, and tropical with just five ingredients and no butter or eggs.

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.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

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.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.

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.