Empty refrigerator but a big craving for something sweet? These eggless oil cookies need no butter, no milk and no eggs, just water, oil, sugar and flour. They come out crumbly and tender, and they work as vegan Christmas cookies and as a last-minute treat for unexpected guests.
You can mix the dough in minutes, and the cookies look like fancy tea cookies on the plate. How can plain water and oil make a cookie this tender? The trick is dissolving the sugar fully and adding a spoonful of cornstarch.
Quick Overview
- What it is: Tender “water” cookies (vegan, no butter, milk or eggs)
- Secret trick: Cornstarch plus completely dissolved sugar for extra tenderness
- Cost and time: Pantry staples only, ready in about 45 minutes
At a Glance
- Prep time: 15 min (plus 30 min chilling)
- Baking time: 15-20 min
- Servings: 30 cookies
- Difficulty: Very easy
- Calories: about 70 kcal per cookie
- Trend: Low-cost vegan baking
Ingredients
(US cups, with grams in brackets)
Liquid mixture
- 1/3 cup (80 ml) room-temperature water
- 1/3 cup (80 ml) neutral vegetable oil (sunflower or canola)
- 1/3 cup plus 1 tablespoon (80 g) granulated sugar
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar)
- 1 pinch salt
Dry mixture
- 1 3/4 to 2 cups (230-260 g) all-purpose flour, added gradually
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
To finish
- powdered sugar, for dusting
Instructions
- Make the syrup. Put the granulated sugar, vanilla and salt in a bowl. Add the water and whisk until the sugar has completely dissolved. This is key so no sugar crystals remain in the dough.
- Dry ingredients. Sift the flour. Add the cornstarch (for tenderness) and baking powder and mix well.
- Combine. Pour the oil into the sugar water and whisk so the liquids come together.
- Knead. Gradually add the dry mixture. Stir first with a spatula, and when the dough thickens, knead it by hand. The finished dough must be smooth, soft and non-sticky.
- Chill. Wrap the dough in plastic and chill for 30 minutes. Rested dough is much easier to work with.
- Shape. Divide the dough into 4 parts. Roll each by hand into a rope and cut it into pieces about 1 1/2 inches (3.5 cm) long.
- Bake. Place on a baking sheet lined with parchment paper. Bake in an oven heated to 350°F (180°C) for about 15-20 minutes.
- Important finish. Watch the cookies! They must stay pale on top, almost white. Take them out as soon as the bottoms start to color. Roll or dust them with powdered sugar while still warm.
Video Recipe
Tips for Perfect Eggless Oil Cookies
- Do not overbake them. This is the most common mistake. If they brown in the oven, they turn hard and lose their tenderness. They should look slightly underbaked but firm.
- No time to dissolve the sugar? Use powdered sugar directly in the liquid mixture. It saves time, and the cookie surface will be perfectly smooth.
Variations
- Lemon: Grate the zest of one unwaxed lemon into the flour for a fresh flavor.
- Cocoa: Replace about 2 tablespoons (20 g) of the flour with good cocoa powder for chocolate “pillows.”
Frequently Asked Questions (FAQ)
Can I use olive oil? We do not recommend it. Olive oil is too aromatic and would overpower the mild vanilla flavor. Use a neutral oil such as sunflower or canola.
How long do the cookies keep? In a closed container they stay tender for about 2 weeks. They are a durable cookie that does not lose quality quickly.
Are these cookies vegan? The dough has no eggs, butter or milk, so it is plant-based. Check that your vanilla sugar and powdered sugar suit your diet.
Can I make the dough ahead for Christmas? Yes. The wrapped dough can be kept in the refrigerator for a day, and the baked cookies keep in a tin for about 2 weeks.
Serve with tea or coffee. Dust with powdered sugar while the cookies are still warm.
The recipe is based on a version from a YouTube video, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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