Eggless Egg Nog Cookies

I knew I wanted to make egg nog cookies. I started assembling the ingredients, pulling out the cans and bags I needed, reached in the fridge for the eggs, and nada. We didn’t have any. This is an e x t r e m e l y rare occurrence in the Keatley household. Alas, I decided to carry on with the plan and see what I could concoct sans nature’s perfect food.

Yield: ~16 cookies

Cookie Ingredients

  • 2 c almond flour
  • 1/3 c coconut oil, melted
  • 1/4 c sugar
  • 1/2 c canned, full fat coconut milk
  • 1 t baking powder
  • 1 t cinnamon
  • 1 t grated nutmeg

Icing Ingredients

  • 1/2 c canned, full fat coconut milk
  • 1/4 c palm shortening, melted
  • 2-3 T powdered or liquid sweetener of choice
  • 1/2 t grated nutmeg
  • 1 T brandy (optional)

Method

For the cookies

Preheat your oven to 350ºF.

Mix together all the cookie ingredients. Use a cookie scoop to dole out the mixture onto a silpat (or silicone or parchment paper) lined baking sheet. These cookies won’t spread, so don’t be afraid to plop them close together. Place in the oven and bake until golden brown, about 20-25 minutes.

For the icing

In a bowl or 2 cup measuring cup (something with a spout would be ideal so you can just whisk, chill and pour the icing), whisk all the ingredients together and place in the fridge until it’s had enough time to chill and thicken. Once chilled, pour has much icing as you’d like over the top of the cookies.

11 thoughts on “Eggless Egg Nog Cookies

  1. liz Reply

    these look fantastic! and egg-free, which is my latest challenge!
    can you describe the texture? are they crispy on the outside? are they softies?
    these might be in the spotlight at christmas dinner!

    • megan keatley Reply

      these are softies for sure.

      and just in case you were thinking a/b it, don’t flatten them out, definitely not as good as the “domed” version

  2. AustinGirl Reply

    I have these in the oven right now and I feel like I deserve a gold star for allowing any of the dough to make it onto the cookie sheet in the first place! I gave it a pre-bake taste, to make sure I didn’t want to add more of anything…and had to force myself not to eat it all by the spoonful! Wow! Another home run for you guys!! Thanks for sharing your culinary brilliance with the rest of us!! Yum!!

  3. Juli Reply

    I just made this…the whole thing…and it only made 8 cookies….that’s because I ate half the batter. I think I have a problem. You guys still amaze me every time I look at your blog. BTW, can’t believe I made the “who we read” list, you guys are AWESOME! Thanks for your support :) it means a lot!

    • megan keatley Reply

      hahaha. maybe that should have been the recipe: cookie dough. we’re happy to support you. you do great things juli!

  4. Abby Reply

    These look amazing! Definitely want to try today… can I use 1/2 whole wheat flour? I don’t have much almond flour and I’m using it sparingly till I get more.

    • megan keatley Reply

      um…this recipe definitely wasn’t developed for use with normal wheat flour, so if you use it, the results probably won’t be anything near tasty.

  5. Sheila Reply

    What sugar did you use? Can something like honey be substituted?

  6. Sara Reply

    If I was going to sub something for the palm oil, which would be better, grass-fed butter or coconut oil?

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