I wanted to make cookies with vegetable oil, and they came out rather well, so I posted the recipe here.None. Recipe by Ya-mayan

I wanted to make cookies but I had no butter! So I tried making them with vegetable oil and they turned out alright.The dough contains almonds, so if it crumbles when you cut it, gently push it back into shape. The dough is easy to cut, so you don't have to leave it to chill for so long. For 36 cookies. Recipe by nyonta

I made these for my daughter's friend who has egg and dairy allergies. Even those with no allergies love the light, crispy and crunchy texture of these cookies! They are easy to make and tasty, so lately, whenever I make cookies, I always use this recipe .Use any kind of oil or sugar you like. If you want hard cookies, use bread flour instead of cake flour! There's no need to sift the flour. You can knead the dough by hand if you like, and you don't have to let them cool down before eating. Really, this is so easy! Recipe by Miichanke

This eggless butter cookies can be made in under 20 minutes. The smell of freshly baked cookies is so heavenly. Every time I bake cookies at home, it gets finished the same day. These cookies have the right amount of crunch and tastes very delicious, no more buying cookies from the store because we can make them right at home.

I wanted to eat chocolate cookies, so I made a variation of my soft raisin cookies with tofu.The Hacho miso has a very subtle flavor. It cuts down on the tofu texture, but doesn't have a strong flavor. It's fine to omit, but if you have it, definitely use it. These are only mildly sweet, so if you prefer something sweeter be sure to add more sugar. If you don't cut it right out of the oven, it will be very hard to cut once it hardens. Recipe by Meifan

Enjoy with tea or coffee

I wanted to make a simple flavored cookie that used strawberry jam instead of sugar, so I came up with this recipe. You can use other flavored jams if you want. The katakuriko makes these cookies crunchy. I also used as little vegetable oil as possible. You can make these even at the last minute since the whole process only takes about 30 minutes!Keeping the temperature at 180℃ while baking is no problem, but they will darken. The baking time will change depending on the dough and the size of the cookies. During the last 10 minutes of baking, pay attention and adjust as necessary. If the dough is difficult to handle in Step 3, chill in the refrigerator. Recipe by Minimame

The cocoa version of this cookie is popular, so I made it with matcha.You can combine and knead the ingredients in a plastic bag instead of the method described. You don't need to rest the dough, but if it crumbled when you try to slice it, add more milk. Adjust the baking time to your oven. Recipe by mini

These are similar to the cookies I made in kindergarten, except they used beet sugar.Try making them with your choice of sugar. I've always liked whole wheat cookies, but they taste especially delicious when they are this crunchy. I'm addicted to their texture.These cookies aren't very sweet, so feel free to adjust the sweetness to your taste. You can use caster sugar if you like. Recipe by Cookkomachi

I kind of hit on this recipe by accident when I was trying to make puff pasty.If you repeat the rolling and folding process in Step 2 enough times, your cookies will have layers just like puff pastry and you'll get 'pie' cookies If you omit this step, they'll be more like ordinary, crunchy cookies. Recipe by tiormoon

I love the raisin cookies made by a certain brand. After experimenting a bit, I came up with this egg- and dairy-free recipe. Recipe by Isshisshi-

I tried making these cookies because I had leftover tofu.Bake slowly at low heat so that the cookies become crispy.If you like soft cookies, bake for 20 minutes at 180℃. Recipe by Chibato