You might have noticed that the shelves that are usually packed with cartons of eggs are looking sparse lately and that egg prices have been climbing. That’s because there’s an egg shortage going on. If you’re used to baking with eggs, it’s tough to think outside the box (or carton). But if you can’t find eggs or can’t afford them at such high prices, there are still plenty of ways to satisfy your sweet tooth with egg-free desserts.
7 Desserts You Can Make Without Eggs
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Egg-Free No-Churn Ice Creams
A lot of ice cream recipes call for egg yolks, but our no-churn ice cream recipes don’t. They instead rely on a mixture of heavy cream, sweetened condensed milk, whole milk, and corn syrup. And you don’t even need an ice cream maker to make them—just a blender. Watch the video below to learn how to make our Mint Cookie No-Churn Ice Cream and then check out our whole collection of no-churn ice creams. With flavors like salted caramel–coconut and banana-walnut–chocolate chunk, there’s sure to be one you’ll love.
Egg-Free Cereal-Based Bars
One of the easiest egg-free treats to make is a cereal-based bar, such as our Crispy Rice Cereal Treats. Crispy Rice Cereal Treats require only five ingredients at their most basic: crisped rice cereal, marshmallows, butter, vanilla, and salt. They offer crunch, a little sweetness, and that gooey marshmallow pull. You can leave them at their most basic or dress them up with mix-ins such as candy, Nutella, or peanut butter.
Candy Bar Crispy Rice Cereal TreatsGive your crispy rice cereal treat a candy makeover.
Scotcheroos are a similar concept, but they start with Special K Original cereal and they are for the chocolate and peanut butter lovers out there. For ours we combine sugar, corn syrup, and butter; bring it all to a boil; and then stir in peanut butter, followed by the cereal. Then we press the mixture firmly into the pan. Once the bars have set up, we top them with a mixture of melted chocolate chips and butterscotch chips. It’s amazing how some simple pantry items turn into such delicious chewy and gooey treats.
ScotcheroosThese old-fashioned cereal-based cookie bars are ready for a comeback.
Egg-Free Fruit Pies and Crisps
Making a fruit-based pie or crisp is a solution that won’t even have you missing eggs. Our Blueberry Cream Pie relies on a graham cracker crust, a simple fresh blueberry filling, and a cream cheese–enhanced whipped cream topping. It has the perfect balance of flavors and texture. You’ll just need to get your hands on some tasty fresh blueberries.
Blueberry Cream PieThis just might be the best blueberry pie you’ll ever eat.
Another fruit-forward option is a crisp. Our Pear Crisp with Miso and Almonds features juicy Bosc pears and sweet-tart cherries in a caramel sauce. The filling is delightful all on its own, but the crumbly topping with toasted almonds and miso really takes the dessert over the top.
Pear Crisp with Miso and AlmondsLiterally easier than pie, and better-tasting, too.
Egg-Free Bar Treats
And now for my favorite category: bar treats. Cookies are nice and brownies are too, but they’re tough to make without eggs, and these bar treats are not. Our S’mores Bars and Turtle Bars are two of my go-to desserts (egg shortage or not).
Our S’mores Bars take the familiar treat of graham crackers topped with chocolate and marshmallows and turn them into a decadent bar that you can make without toasting any marshmallows over a campfire. We start with a buttery graham cracker crust with a little flour added for sturdiness. Then to stay authentic, we cover the crust with Hershey’s bars. For that gooey melty marshmallow layer, we turn to marshmallow crème. We top the marshmallow crème with mini marshmallows and then bake the bars until they are puffy and browned. And for a finishing touch, we sprinkle some chopped Hershey’s chocolate on top.
S'mores BarsSummer's sweetest taste.
Do you love a turtle, that satisfying cluster of pecans, caramel, and chocolate? Then you will love these Turtle Bars. To make them, we prepare a simple dough with flour, sugar, cocoa powder, salt, and butter and press it into a pan. While the crust bakes, we combine dulce de leche, sugar, heavy cream, corn syrup, butter, and salt and cook the mixture until thick and bubbling. We stir the pecans right into the gooey caramel and spread it on top of the crust. Then we sprinkle chocolate chips on top while the caramel is warm and let them melt and soften enough to swirl them through the caramel. A little flake sea salt on top is the perfect finish.