Eggless Creme Brûlée Cookies
These Eggless Creme Brûlée Cookies are topped with a cinnamon cream cheese frosting and “brûléed” to perfection for a crunchy top and soft, chewy inside. These cookies are perfect for all you creme brûlée fans who love that glass-like sugar layer. Best of all, unlike regular creme brûlée, these cookies don’t have eggs, so they’re safe for anyone who can’t have them!
Ingredient Notes
- Butter – I recommend Organic Valley salted butter, but any grass-fed/Irish butter will work too. I find that these have so much more flavor than the conventional stuff! If you use unsalted, you may want to add an extra 1/8-1/4 teaspoon of sea salt to the dough.
- Coconut sugar – I use this as an alternative to brown sugar since it has a similar rich taste but is way less processed. If you don’t have access to coconut sugar, substitute regular brown.
- White sugar – This balances out the richness of coconut sugar in the dough and prevents it from being too overpowering. It is also sprinkled on top of the frosting and is caramelized by the kitchen torch for a beautiful brûlée topping!
- Cream cheese – This is my all-time favorite egg replacer for cookies and also makes great frosting! Again, I recommend Organic Valley. I’ve used this as an egg in numerous recipes and it’s always great. The cookies don’t spread too much and the texture is great, plus it tastes amazing! 2oz of cream cheese is equivalent to one egg. I haven’t tried this in anything other than cookies and brownies, so it may not work for every recipe.
- Pure Vanilla Extract is an essential part of most any cookie recipe. Be sure to avoid the imitation stuff though! You can find the real deal here at The Spice House.
- All-purpose flour – Although I typically like to use whole wheat flour, I find that most cookies have the best taste/texture with plain old all-purpose.
- Baking soda helps with leavening.
- Celtic sea salt, as opposed to regular table salt contains natural trace minerals and doesn’t contain all the anti-caking agents. If you can’t find Celtic sea salt, Redmond’s Real Salt is another great, unrefined option.
How to Make Eggless Creme Brûlée Cookies
Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut sugar, and white sugar. Beat on medium-high speed until light and fluffy. If you don’t have a stand mixer, and electric hand mixer will work too. Add the cream cheese and vanilla and continue mixing until well combined.
In a separate bowl, whisk the flour, baking soda, and sea salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined–do not overmix.
Scoop and roll the dough into tablespoon-sized balls and place them on the baking sheets a few inches apart from one another. Bake for 10-12 minutes in the preheated oven, until the edges are just turning golden brown.
Let the cookies rest for five minutes before transferring them to a cooling rack. Let them cool completely before frosting.
While the cookies cool, make the frosting. Change the attachment of the stand mixer to the whisk, add the cream cheese, powdered sugar, vanilla, cinnamon, and milk to a clean mixing bowl.
Start the mixer on low and gradually increase speed to medium-high. Scrape down the sides of the bowl as needed to make sure everything gets mixed in. Continue mixing until light and fluffy.
When the cookies are cool, use an offset spatula to spread the frosting on top.
Allow 1-2 minutes for the sugar topping to harden, then enjoy right away! If you don’t plan to serve the cookies until later, hold off on the brûlée step until you’re ready to serve. Otherwise the sugar topping will lose it’s crunch.
Immediately before serving, sprinkle and even layer granulated sugar on top of the frosting.
Use a kitchen butane torch to caramelize the sugar. Hold the torch a few inches from the cookie and allow the flame to gradually brûlée the frosting.
I hope you enjoy these Eggless Creme Brûlée Cookies! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
More Recipes to Try
Eggless Creme Brûlée Cookies
Equipment
- Stand mixer or electric beater
- 2 Cookie sheets
- Cooling rack
- Offset spatula
- Kitchen butane torch
Ingredients
Cookies
- 1½ sticks Organic Valley butter salted, room temperature
- ½ cup coconut sugar
- ½ cup white sugar
- 2 oz Organic Valley cream cheese room temperature
- 1 Tbsp pure vanilla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- ¼ tsp Celtic sea salt
Frosting
- 4 oz Organic Valley cream cheese room temperature
- 1½ cups powdered sugar
- 1 tsp pure vanilla extract
- ¼ tsp Spice House cinnamon
- 1 Tbs Organic Valley whole milk
- ½ cup granulated sugar
Instructions
Cookies
- Preheat oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut sugar, and white sugar.
- Beat on medium-high speed until light and fluffy.
- Add the cream cheese and vanilla and continue mixing until well combined.
- In a separate bowl, whisk the flour, baking soda, and sea salt.
- Add the dry ingredients to the butter mixture and mix until just combined on low speed–do not overmix.
- Scoop and roll the dough into tablespoon-sized balls and place them on the baking sheets a few inches apart.
- Bake for 10-12 minutes, until the edges are just turning golden brown.
- Let the cookies rest for five minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Frosting
- While the cookies cool, make the frosting.
- In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese, powdered sugar, vanilla, cinnamon, and milk.
- Start the mixer on low and gradually increase speed to medium-high. Scrape down the sides of the bowl as needed to make sure everything gets mixed in. Continue mixing until light and fluffy.
- When the cookies are cool, use an offset spatula to spread the frosting on top.
- Immediately before serving, sprinkle and even layer granulated sugar on top of the frosting.
- Use a kitchen butane torch to caramelize the sugar. Hold the torch a few inches from the cookie and allow the flame to gradually brûlée the frosting.
- Allow 1-2 minutes for the sugar topping to harden, then enjoy right away!