No Bake Egg
Description
This delightful No Bake Egg recipe creates chewy, fudgy cookies without ever turning on the oven. Perfect for hot summer days or when you crave a sweet, buttery treat with minimal effort, these cookies come together in minutes. The combination of sugar, flour, and eggs creates a soft, doughy texture that is irresistible. They are a nostalgic favorite for potlucks, after-school snacks, or a quick dessert fix. Simple ingredients yield a rich, satisfying result that the whole family will enjoy. Store them in the fridge to keep them fresh and firm.Ingredients
Directions
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In a large mixing bowl, beat the eggs until light and fluffy.
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Add the sugar, oil, milk, vanilla, salt, and cinnamon to the eggs and beat until well combined.
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In a separate bowl, whisk together the flour, baking powder, and baking soda.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined and no streaks of flour remain.
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Drop rounded tablespoons of the batter onto wax paper or parchment-lined trays.
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Refrigerate the cookies for at least 1 hour to firm up before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1462.3kcal
- % Daily Value *
- Total Fat 46.4g72%
- Saturated Fat 7.9g40%
- Cholesterol 140.7mg47%
- Sodium 2725.5mg114%
- Total Carbohydrate 245.1g82%
- Dietary Fiber 17.8g72%
- Sugars 103.5g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original instructions contained steps for a "starter" (stirring daily for 17 days), which is incorrect for a no-bake egg cookie recipe. Those steps have been removed as they apply to a sourdough or fermented starter, not this dessert.
If the batter is too sticky, add a little more flour. If it is too dry, add a splash more milk.
Store these cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage.
For a richer flavor, substitute the oil with melted butter.
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