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Egg-Free Ladyfingers

3.98 from 34 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

3.98 from 34 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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Comments & Reviews

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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

RF74
Member
RF74
5 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!

Divya Jain
Guest
Divya Jain
7 days ago

Hi gemma.. Love from india Thanks..

Lisa
Guest
Lisa
26 days ago

Hi Olivia, I tried this recipe and it didn’t yield 20 lady fingers. It yielded 14 for me so I had to repeat to make more. A bit disappointed about that due to time factor. What did I do wrong?

Nicole Gibson
Guest
Nicole Gibson
2 months ago

Hi, justing wondering if you can use plain flour instead of all purpose flour in this recipe? Some info I have read says they are the same but other says they are not. Also can you substitute coconut oil for the butter to make the recipe vegan? Thanks Nicole.

Anukriti
Member
Anukriti
3 months ago

Hi Gemma,
Thank you for the recipe.
Though traditionally ladyfingers are oblong in shape, if we bake them in a different shape, would that effect the texture or baking time ?

Appreciate your guidance, cannot thank you enough for doing this 🙂

Taronish
Member
Taronish
4 months ago

Hey
Do we have a video for this recipe?

Swetaboyd
Member
Swetaboyd
10 months ago

just 2 days that m following u n have become a bigggg fan…u give so many versions of each recpie that No1s else does…m glad to have chanced upon a video…so made these lady fingers n so happy with the results…thank u so much

Rosa
Guest
Rosa
11 months ago

Thank you ????????????…You made my day … I was frantically looking for vegan options and the ones that popped up were too tedious and elaborate… This looks simple hearty and delicious… That’s what home baking should be all about… Right…
Just a quick question though…can we store them for over a week? If so how to go about it so that it does not turn bad..

Zoe
Guest
Zoe
1 year ago

Hi gemma, do you think stork would be ok as replacement to the butter? I want to try and make these vegan 🙂

Merry Christmas!

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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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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