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Eggless Animal Cookies with Vanilla

Easy eggless animal cookies flavoured with vanilla extract, baked in 8-10 minutes. Refrigerate the cookie dough for at least 2 hours for best results.
Prep Time15 mins
Cook Time30 mins
Resting time2 hrs 10 mins
Total Time2 hrs 55 mins
Course: Cookies
Cuisine: American, british
Keyword: animal cookies, cookies, eggless animal cookies, eggless cookies
Servings: 3 dozen
Author: Sujata Shukla


  • Oven
  • Food Processor
  • Refrigerator


  • ¾ cup Unsalted Butter, softened
  • ¼ cup Sugar I used brown sugar
  • 3 tablespoons Honey
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Peanut butter optional
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  • 1 ½ cups Indian Maida or All purpose Flour
  • 1 cup Ground Oats or Oat flour I used ground quick cooking Oats


Making Cookie Dough

  • Place softened butter, sugar, honey, peanut butter, vanilla, baking soda and salt in a food processor and beat till soft and well combined.
  • Grind the oats (if using) and add ground oats and all purpose flour/ maida to the butter sugar mixture. Mix it in till it combines smoothly.
  • Use your hands to roll the dough into a ball, then separate into 3-4 portions, shaping each into a flat disk. Wrap each dough disc in cling wrap and refrigerate for at least 2 hours. You can keep the discs in the fridge for several hours, till you are ready to make the cookies.

Baking Eggless Animal Cookies

  • Preheat the oven to 185 C/ 350 F. Prepare baking sheets, several if possible so that you can place one batch in the oven when you remove another. I greased each sheet lightly with butter and lined it with parchment paper.
  • On a lightly floured work surface, place one of the discs from the fridge. Press lightly with your palm till it flattens and then gently roll out to about ¼" thickness. Thinner than this and the cookies may brown too quickly and char.
  • Use animal shaped cookie cutters to cut out cookie shapes, and place them on the prepared cookie sheets. Roll out the remaining dough after cutting out shapes and reuse them for more cookies.
    Keep each filled up sheet in the fridge for 10 minutes before you bake. The number of cookies you get will depend on the size of the cookie cutters. Use plain or star shaped cutters if you don't have animal shaped cookie cutters.
  • Place each sheet in the oven by turn ( 2-3 at a time if your oven has the space) and bake the eggless animal cookies for about 8-10 minutes. Check after 8 minutes and remove from the oven once they begin to brown at the edges.
    Let the cookies remain on the sheet while cooling, while you place the next set of sheets in the oven.
    Once the cookies have cooled, transfer them from the sheet to a rack, letting them cool completely. Store in an airtight container or add frosting or sprinkles before you store them.