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Egg-Free Ladyfingers

4.09 from 47 votes
Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.
Egg Free Ladyfingers Recipe

Hi Bold Bakers!

Upon the release of Gemma’s insanely delicious 10 Minute Tiramisu, we have had loads of request for Egg-Free Ladyfingers.

Whether it be for cultural reasons, dietary preference, or just wanting to try something in a new way, I love to create recipes that are fit for all kinds of lifestyles. From vegan or gluten free, to keto, I’ve got you covered! This recipe is a classic reinvented, but they are every bit just as yummy — and of course they are the ideal building block for all your favorite tiramisu recipes!

Make Egg-Free Homemade Ladyfingers

How To Make Ladyfingers Without Eggs

When people tell me a recipe has to be made only one way, I almost always find that’s not exactly the case. From baking without sugar to using alternative flours, I consider myself a bit of scientist in the kitchen.

With a little experimentation I can confirm, ladyfingers do not need to be made with egg. The role egg plays in normal ladyfingers is adding in air and richness, but that can be achieved with other ingredients. My Egg-Free Ladyfingers recipe starts by whipping up butter and sugar into a light and fluffy consistency. This is what adds the body to the ladyfinger instead of the egg.

From there you just add flour and baking powder!

[ If you are looking for other egg free cookie recipes you’ll love my Vegan Chocolate Chip Cookies! ]

Do You Have To Use A Piping Bag To Make Ladyfingers?

While I actually love the precision that comes with using a piping bag, it does require some technique and can take some practice. I highly suggest experimenting with a piping bag — simply fold down the top about half way, then fill with the ladyfinger batter. From there, fold the top up and twist to push the batter down to the bottom of the bag, getting rid of any air bubbles. You can then snip the tip and pipe away.

While I really like doing this, you CAN achieve a similar effect with a large plastic bag with the tip nipped off.

How Are Egg-Free Ladyfingers Different?

After baking, the Egg-Free Ladyfingers look just like the real deal. The are a pale golden color, slightly risen and sweet. They are a little bit more delicate than a ladyfinger with egg, but after a day or so they have the ideal texture, which is both soft and crisp, to be dipped into coffee then layered between lovely sweet mascarpone mousse!

How Do You Store Ladyfingers?

Ideally, ladyfingers are actually a bit stale as this allows them to really soak up whatever liquid they are dipped in for making tiramisu. I like to keep mine in an airtight container at room temperature for up to 4 days. If you want to make them in advance, then freeze them or vacuum seal them, they will keep very well!

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Egg-Free Ladyfingers

4.09 from 47 votes
Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.
Author: Olivia Crouppen
Servings: 20 Cookies
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.
Author: Olivia Crouppen
Servings: 20 Cookies

Ingredients

  • 1/2 cup (4oz/115g) butter, at room temperature
  • 1/4 cup (2oz/57g) sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup (5oz/142g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons powdered sugar, optional for garnish

Instructions

  • Preheat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 
  • In a medium bowl cream the butter and sugar together until light and fluffy.
  • Add the flour, baking powder, and vanilla, then whisk together until just combined, being careful not to over mix.
  • Transfer the batter to a piping bag with a 1/2 inch round tip.
  • Pipe 3 inch lines of batter about 1 inch apart onto the parchment paper. 
  • Bake the ladyfingers for 10-12 minutes until slightly golden, the cookies are meant to be pale and will not brown. 
  • Allow to cool for 5 minutes before transferring to a wire rack to cool completely. 
  • Dust with powdered sugar if desired. Cover and store at room temperature for up to 2 days. 

Recipe Notes

Nutrition Facts
Egg-Free Ladyfingers
Amount Per Serving (1 cookie)
Calories 72 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 34mg1%
Potassium 1mg0%
Carbohydrates 7g2%
Sugar 2g2%
Protein 1g2%
Vitamin A 150IU3%
* Percent Daily Values are based on a 2000 calorie diet.

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anandsatpal

Swetaboyd

RF74

67
Comments & Reviews

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RF74
Member
RF74
8 months ago

Hi Gem!
I baked them tonight for tomorrow’s tiramisu. The batter was kinda dry and they turned out super yummy sugar cookies in lady finger shape. Was the butter not at room temperature enough or shall I bake them for a shorter time? I did lower the temperature as always. Thanks!

Manisha Chalwadi
Guest
Manisha Chalwadi
1 year ago

Finally someone shared eggless version. Thank you Gemma. I am going to try this. M vegetarian by choice and by religion this recipie really helps

Latha
Guest
Latha
8 days ago

Gemma I made the tiramisu with store bought lady finger. I could smell the eggs. For me it is more that I just don’t like the smell of eggs. Thank you for all the eggless recipes you have. Just one question. I am not used to the piping bag. Can I make it like a thin square bread and cut it? I know it sounds crazy. Thank you so much.

jhen20
Member
jhen20
13 days ago

I have tried your lady finger with egg recipe and it was so good,I tried it as well with your tiramisu recipe, But will try this one for sure, after I found out that my 7 mos old baby has egg allergy, I feel bad for her, cause I am loving all your baking and been doing it a lot , and after finding out her egg sensitivity I thought that she won’t be able to try my baking one day, but I am hopeful to know that you also have egg free recipes and egg susbtitute recipes, from there… Read more »

Nk j
Guest
Nk j
14 days ago

If I don’t have parchment paper can I put it directly on baking sheet?

Spurthi
Guest
Spurthi
15 days ago

Hi Gemma, can I use wheat flour….pls reply
want these for the 10 min tiramisu…luv u

Spurthi
Guest
Spurthi
15 days ago

HI Gemma, I was just wondering if i could use wheat flour instead of all purpose flour.
Because I do not have all purpose flour.

Jeanie
Guest
Jeanie
18 days ago

Made these a few days ago and they turned out great. Soft and crisp and delicate. I followed the recipe exactly, even the piping and size, and actually ended up with 22 cookies (my piping was far from perfect lol). It’s definitely important to follow the measurements precisely to get the correct yield and the baking right. I used them to make tiramisu (used your eggless tiramisu recipe) and waited a couple days for the cookies to become “stale” so they could soak up the espresso better. That worked out really well and the tiramisu was amazing. I’ll be making… Read more »

David
Guest
David
21 days ago

Hi Gemma, I noticed your recipe has a small error here. 1 cup of flour is usually 128 grams. 142 is a little too much, which results in a dryer batter that needs more moisture. Hope you could correct this.

SM
Guest
SM
1 month ago

This recipe did not work for me – after combining all the ingredients – the mixture did not come together. I had to add it some buttermilk/milk/water to combine it. Was disappointed. Not sure what went wrong.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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