Name: Egg-Free Ladyfingers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
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 )

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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!

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

4.24 from 86 votes

Print Recipe

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: 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: 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.

117 Comments

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RF74

3 years 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!

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Manisha Chalwadi

4 years 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

2 years 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.

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mrs juliet davies

The taste is good but the batter is def too dry and it was hard to pipe. I used margarine as it was for a vegan trifle. The taste is good. There’s no way it made 20 cookies either.

susmitha

Hello Gemma, I tried this recipe and it didn’t come out well. When I added the flour to the creamed butter the mixture turned crumbly and I had to add milk to bring it to a piping consistency. Please check the recipe. Thank you.

Ann

11 months ago

Made it today. It turned out perfect. I didn’t make any changes. Thank you Gem! I always wanted to make it.

Last edited 11 months ago by Ann

Eve

I added about 6 tablespoons of milk so I could pipe them more easily

Divya Jain

Hi gemma.. Love from india Thanks..

PrachiJ

1 month ago

Hi Gemma, I made these yesterday night to put together the tiramisu tonight. The recipe definitely lacks liquid. The mixture turned out be very dry and not piping consistency. I had to add milk. I didn’t add too much though, wasn’t sure if that should be done. End result is yummy cookies but they taste buttery like shortbread. I have never have ladyfinger biscuits before since finding an eggless version is almost impossible, does the taste like shortbread sound fine here? Butter was at room temperature and I followed the recipe so what could be wrong for it to be… Read more »

Yanina

3 months ago

Hi Gemma again,
Another question, this time regarding the Egg-Free Ladyfingers.
I’m diabetes and am trying to minimize carbs……
I would like to substitute the all purpose flour to almond flour, and use Monk Fruit (as you recommended for the Mascarpone) for the ladyfingers.
If you think that it’s important to have some all purpose flour, may I do half and half?
Kindly let me know if OK.
BTW, I can also use “Swerve” as sugar replacement.

-Yanina
yaninao@gmail.com