Egg-Free and Dairy-Free Vanilla Cookies with Oil

Name: Egg-Free and Dairy-Free Vanilla Cookies with Oil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 cookies
Cuisine: International
Ingredients: 200 g all-purpose flour; 100 g granulated sugar; 70 ml neutral oil; 50 ml water; 1 tsp baking powder; 1 tsp vanilla extract; 1 pinch fine salt

Easy dairy-free, egg-free cookies made with flour, sugar, oil and water.

By Savva LoginovUpdated October 2, 2026

Total 30 minMakes 20 cookies

Jump to Recipe

These simple lean cookies use oil and water instead of butter or eggs. Mix the dough only until it comes together, then bake until the edges are lightly golden for a crisp, delicate bite. Heat oven to 180°C (350°F). Whisk flour, sugar, baking powder and salt. Stir oil, water and vanilla together. Pour into dry ingredients and mix just until a soft dough forms. Roll dough into 20 small balls and place on a lined tray. Flatten gently with a fork. Bake 12 to 15 minutes until edges are lightly golden. Cool on the tray for 5 minutes, then transfer to a rack.

Recipe card

Egg-Free and Dairy-Free Vanilla Cookies with Oil

Prep 15 minCook 15 minTotal 30 minYield 20 cookies

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

200 g all-purpose flour 100 g granulated sugar 70 ml neutral oil 50 ml water 1 tsp baking powder 1 tsp vanilla extract 1 pinch fine salt

Instructions

Mix dry ingredients
Heat oven to 180°C (350°F). Whisk flour, sugar, baking powder and salt.
Add liquids
Stir oil, water and vanilla together. Pour into dry ingredients and mix just until a soft dough forms.
Shape
Roll dough into 20 small balls and place on a lined tray. Flatten gently with a fork.
Bake
Bake 12 to 15 minutes until edges are lightly golden. Cool on the tray for 5 minutes, then transfer to a rack.

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest or juice for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs or a complementary sauce.
Pair with seasonal vegetables or fruit.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Check flour and baking powder labels for cross-contact if needed.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store simple egg-free lean cookies?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.