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Have you ever craved homemade cookies but realized you’re out of eggs, or maybe you’re baking for a friend with dietary restrictions? I’ve been there too, and that’s how I discovered these heavenly Strawberry Cake Mix Cookies Without Eggs. These soft, chewy, and oh-so-pink cookies are proof that you don’t need eggs to whip up something truly delicious.
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How to make Strawberry Cake Mix Cookies Without Eggs
Strawberry Cake Mix Cookies Without Eggs are soft, chewy cookies made using a boxed strawberry cake mix—but instead of eggs, you use simple substitutes to bind the dough. They’re popular for people who are out of eggs, vegan, or want an easy 3–4 ingredient dessert.
Ingredients
- 1 box of strawberry cake mix
- 1/4 cup unsalted butter (softened) OR 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce (Egg Substitute)
- 2-3 tablespoons water (Optional)
Optional Add-Ins
- White chocolate chips
- Pink or colorful sprinkles
- Freeze-dried strawberries for extra fruity bursts
- Chopped nuts for texture
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray to prevent sticking.
- In a large mixing bowl, combine:
- 1 box of strawberry cake mix
- 1/4 cup softened butter (or oil)
- 1/4 cup applesauce
- Stir everything together until it forms a dough. If the dough is too dry or crumbly for some reason, add 1 tablespoon of water at a time until it comes together. It should be soft but not overly sticky.
- If you’re adding any extra ingredients like white chocolate chips or sprinkles, gently fold them into the dough. This is the fun part where you can get creative!
- Scoop about 1-1.5 tablespoons of dough and roll it into a ball using your hands. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie (they’ll spread slightly during baking).
- Bake in the preheated oven for 8-10 minutes. Keep a close eye on them! The cookies should look slightly puffy, with just the edges set while the center remains soft.
- Once baked, remove the cookies from the oven and let them cool directly on the baking sheet for 2-3 minutes. Then, transfer them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t worry if they seem too soft right out of the oven.
Tips for Perfect Strawberry Cake Mix Cookies Without Eggs
- Applesauce gives the best neutral flavor and texture.
- If you don’t have applesauce, try mashed banana for a more fruity note or plain/vanilla yogurt for a creamier flavor.
- For vegan versions, ensure your butter substitute or yogurt is plant-based.
- These cookies bake quickly—8-10 minutes is usually perfect. Overbaking can cause them to lose their soft texture. Look for slightly golden edges and a soft center.
- Experiment with add-ins like white chocolate chips, sprinkles, or freeze-dried strawberries. You can even drizzle melted chocolate or glaze over the cookies after they’ve cooled for a finishing touch.
- Depending on the brand of cake mix, your dough might feel too sticky or too dry. If too sticky, refrigerate for 10-15 minutes before rolling into balls. If too dry, add 1 tablespoon of water at a time until it comes together.
Final Thoughts
So, gather your ingredients, let your creativity shine, and enjoy baking these Strawberry Cake Mix Cookies Without Eggs. They’re proof that egg-free desserts can be just as delightful—and even simpler to make!
More Cake Mix Recipes:
Ingredients
- 1 box of strawberry cake mix
- 1/4 cup unsalted butter (softened)
- 1/4 cup unsweetened applesauce
- 2-3 tablespoons water (Optional)
Optional Add-Ins
- White chocolate chips
- Pink or colorful sprinkles
- Freeze-dried strawberries for extra fruity bursts
- Chopped nuts for texture
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray to prevent sticking.
- In a large mixing bowl, combine:
- 1 box of strawberry cake mix
- 1/4 cup softened butter (or oil)
- 1/4 cup applesauce
- Stir everything together until it forms a dough. If the dough is too dry or crumbly for some reason, add 1 tablespoon of water at a time until it comes together. It should be soft but not overly sticky.
- If you’re adding any extra ingredients like white chocolate chips or sprinkles, gently fold them into the dough. This is the fun part where you can get creative!
- Scoop about 1-1.5 tablespoons of dough and roll it into a ball using your hands. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie (they’ll spread slightly during baking).
- Bake in the preheated oven for 8-10 minutes. Keep a close eye on them! The cookies should look slightly puffy, with just the edges set while the center remains soft.
- Once baked, remove the cookies from the oven and let them cool directly on the baking sheet for 2-3 minutes. Then, transfer them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t worry if they seem too soft right out of the oven.
