If You Have Sweetened Condensed Milk, Butter, And Flour, You Have Easy Cookies With No Eggs Required

Life isn't easy for those with egg allergies, especially if they have a sweet tooth. A lot of baked goods are off the table unless the recipe is tweaked. Luckily, there is an easy three-ingredient cookie recipe that can work if there is a spare can of sweetened condensed milk lying around, and it couldn't be easier to bring together. Egg-free condensed milk cookies require just three ingredients: Condensed milk, of course, as well as butter and flour. Just combine everything, shape, and bake. The result is a tray of rich, buttery cookies with crisp edges and a delicate, tender center that melts in the mouth. 

In this recipe, the condensed milk provides just enough sweetness to remove the need for added sugar, and it works to bind the ingredients, mimicking the job of an egg. It also adds a lot of moisture, leading to a delectable texture, and its flavor bounces off the butter perfectly to create a balanced finish. It's like a cross between easy shortbread cookies and buttery sugar cookies, but creamier. To make them, just beat the condensed milk and butter until smooth, stir in the flour gently, and then shape the dough into small rounds and place on a baking tray. 

Once they're on the baking tray, press each cookie down lightly with a fork, keeping a decent enough thickness level, and bake until golden. About 15 minutes at 350 degrees Fahrenheit should do it. If you want crispy cookies, bake for longer.

Chilling the dough for a few minutes before shaping can make it easier to work with, and it's not recommended to lift the baked cookies off the tray until they are cooled, as they will be very soft when warm. This is a great dough to cut shapes out of, though, if you want to get creative with your designs. Just chill the dough for longer if it's very soft. 

If you want to make sandwich cookies, poke a thumbprint into half of the rounds before baking and then fill them once cooled before topping them with the flat cookies. Jam pairs really well with these, as does homemade lemon curd or chocolate. The muted flavor of the dough also makes it great for experimenting — add cocoa to the batter to create a chocolate-flavored version or try some cinnamon or pumpkin pie spice.

Drizzle the finished cookies with glaze or a dusting of sugar for a sweeter finish, or add chocolate chips or vanilla to the batter. No matter what, make sure to store them airtight — they should stay fresh for up to four days. You can freeze the dough too if you'd like.