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Are you making cookies, but don’t want to use eggs? Or maybe you’re all out and you want to know the best ways to substitute for egg in cookies. Whatever the reason you’re here, you will find some amazing egg alternatives that you can a use right here.
There’s a special kind of joy that arises when you’re baking cookies. The scent of vanilla wafts through the kitchen, the dough takes on a comforting texture, and you eagerly await those perfectly golden-brown treats emerging from the oven.
If you happen to find yourself out of eggs, or you’ve been thinking or cutting them out then its important to know why cookies even need eggs.
Why do cookies need eggs?
Cookies need eggs for several key reasons.
Firstly, eggs act as a binding agent, holding the cookie ingredients together and ensuring a cohesive dough.
Secondly, they contribute to the leavening process, creating a light and fluffy texture as they trap and expand air during baking.
Eggs also add essential moisture, preventing cookies from becoming dry and maintaining their desired texture, whether soft and chewy or crisp. Furthermore, eggs enhance the flavor and color of cookies.
Lastly, eggs play a structural role, helping cookies maintain their shape and preventing excessive spreading during baking. These qualities make eggs a fundamental ingredient in many classic cookie recipes.
Here is a list of fantastic ways to substitute for eggs in cookies
- Unsweetened Applesauce
- Mashed Bananas
- Yogurt
- Buttermilk
- Silken Tofu
- Vinegar and Baking Powder
- Greek Yogurt
- Commercial Egg Replacers
- Nut Butter
- Aquafaba
- Silken Tofu and Baking Powder
- Pumpkin Puree
- Carbonated Water
- Dairy-Free Milk and Vinegar
- Avocado
- Gelatin
- Xanthan gum
- Olive oil
- Flaxegg
Now, let’s delve into each of these egg substitutes for cookies in more detail.
Egg substitutes for cookies
Unsweetened Applesauce
Unsweetened applesauce is a versatile egg substitute that adds natural sweetness and moisture to your cookies. You can replace each egg with a quarter cup of applesauce for soft, chewy cookies.
Mashed Bananas
Mashed bananas are a delightful egg alternative for cookies that imparts a mild banana flavor to your cookies. Use a quarter cup of mashed ripe bananas for each egg you’re replacing.
Yogurt
Yogurt, whether dairy or non-dairy, contributes moisture and a pleasant tang to your cookie recipe. You can substitute a quarter cup of yogurt for each egg.
Buttermilk
Buttermilk is another excellent option for achieving tender and moist cookies. Swap out each egg with a quarter cup of buttermilk and reduce the amount of other liquid in your recipe.
Silken Tofu
Silken tofu, when blended until smooth, mimics the texture of eggs and adds moisture to your cookies. Use a quarter cup of blended silken tofu per egg.
Vinegar and Baking Soda
A combination of vinegar (typically white or apple cider vinegar) and baking soda can act as a leavening agent and provide structure to your cookies. Mix one tablespoon of vinegar with one teaspoon of soda as a substitute for an egg. According to egglesscooking.com, this substitute should only be used when you’re replacing one egg in a recipe.
Greek Yogurt
Greek yogurt is thicker and creamier than regular yogurt, making it an ideal egg substitute for achieving a chewy texture in your cookies. Replace each egg with a quarter cup of Greek yogurt.
Commercial Egg Replacers
Commercial egg replacers, such as Ener-G or Bob’s Red Mill, are designed specifically for baking and offer a convenient egg substitute. Follow the package instructions for the equivalent of one egg.
Nut Butter
Nut butters like almond or peanut butter bring richness and a nutty flavor to your cookies. Use three tablespoons of nut butter for each egg.
Aquafaba
Aquafaba is the liquid from a can of chickpeas, and it can be whipped into a fluffy foam that acts as an excellent egg substitute. Use three tablespoons of aquafaba for each egg.
Silken Tofu and Baking Powder
Combine blended silken tofu with a pinch of baking powder for a reliable egg substitute that adds moisture and structure to your cookies. Use a quarter cup of the mixture for each egg.
Pumpkin Puree
Pumpkin puree is a unique egg substitute that you wouldn’t expect that actually works in your cookies.
Pumpkin puree is the perfect egg substitute in cookies because it acts as an emulsifier and adds loads of flavor and moisture.
If you’re looking for a great egg substitute for cookies, then go ahead and replace each egg with a quarter cup of pumpkin puree.
Carbonated Water
Carbonated water can create a light and airy texture in your cookies. Use a quarter cup of carbonated water for each egg.
Dairy-Free Milk and Vinegar
A mixture of dairy-free milk (such as almond, soy, or oat milk) and vinegar can replicate the binding properties of eggs. Combine one tablespoon of vinegar with one cup of dairy-free milk for each egg.
Avocado
Avocado can be used as a healthy and creamy egg substitute in cookies. Mash ripe avocado and use approximately 1/4 cup of mashed avocado per egg you’re replacing. Avocado not only adds moisture but also provides some healthy fats to your cookies.
Gelatin
Gelatin is a good binding agent and can be used as an egg substitute in cookie recipes. Dissolve one tablespoon of unflavored gelatin in three tablespoons of warm water to replace one egg. Allow the mixture to cool and gel before adding it to your cookie dough.
Xanthan Gum
Xanthan gum is a common gluten-free baking ingredient that can help bind cookie ingredients together. Use 1/4 to 1/2 teaspoon of xanthan gum per egg you’re replacing. Dissolve it in the liquid ingredients before adding it to the cookie dough.
Olive oil
Olive oil can be used as a partial egg replacer in cookie recipes, but it may not work as a complete substitute on its own. Eggs serve several purposes in baking, including binding, leavening, and providing moisture. Olive oil can contribute moisture and some binding properties to your cookie dough, but it lacks the leavening ability that eggs provide.
According to Bob’s red mill, you can use 1/4 cup of olive oil as an egg replacer only if you need to replace 1 egg. Keep in mind that using olive oil alone may result in cookies that are denser and have a slightly different texture compared to those made with eggs.
Flax eggs
A flax egg is a common vegan and egg-free alternative in baking. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it becomes a gel-like consistency. This mixture can replace one egg in most cookie recipes.
Cookie recipes without eggs
- Vegan pumpkin chocolate chip cookies
- Double chocolate cookies with flax egg
- Applesauce chocolate chip cookies
Now that you have a comprehensive list of egg substitutes that work well in cookies, you no longer have to forgo your favorite cookie recipe just because you’re out of eggs, or don’t want to use them any more! Each of these alternatives offers its unique twist to your cookies, so feel free to experiment and discover your favorite. Happy baking!
For more creative cookie-making ideas, check out our articles on the best swaps for flour in cookies and handy substitutes for milk in cookies.
