Eggs are a key ingredient in most cookie dough recipes. They help bind the dough together and give cookies their signature chewy texture. However, if you want to bake cookies but don’t have eggs on hand, there are several effective egg substitutes you can use instead.
Why Do Cookie Recipes Call for Eggs?
Eggs serve multiple purposes in cookie dough:
- Binding – Eggs help hold the dough together so it doesn’t fall apart when baking.
- Moisture – Eggs add moisture to the dough, resulting in soft, chewy cookies.
- Structure – Eggs provide structure and help the cookies rise as they bake.
- Color – The yellow yolks impart a light golden color to baked cookies.
- Flavor – Eggs have a mild flavor that complements cookies.
- Leavening – Beaten egg whites help cookies rise and become fluffier.
Replacing eggs in a cookie recipe can be tricky because you need an ingredient that can mimic all of these properties. While it may take some experimenting, there are several good egg substitutes for cookies that can work well.
The Best Egg Substitutes for Cookies
Applesauce
Applesauce is one of the most popular egg substitutes for baking. It provides moisture, binding power, and structure similar to eggs. When swapping eggs for applesauce:
- Use 1/4 cup applesauce for each egg called for in the recipe.
- Reduce any other liquids in the recipe by 2-3 tablespoons per egg to account for the added moisture from applesauce.
- Choose unsweetened applesauce for sweet cookies or flavored applesauce for extra flavor.
Pros: Adds moisture and binds without changing flavor. Widely available and shelf-stable.
Cons: Doesn’t provide lift, so cookies may be denser. Extra moisture can lead to spreading.
Mashed Banana
Mashed ripe banana can mimic eggs in terms of moisture, binding, and adding structure. When substituting:
- Use 1/4 cup mashed banana for each egg.
- Reduce other liquids by 1-2 tablespoons per egg.
- Mash banana well so there are no lumps.
Pros: Provides moisture, binding, and structure. Imparts sweetness and banana flavor.
Cons: Can change the flavor and color of cookies. Excess moisture may cause spreading.
Canned Pumpkin
Canned pumpkin is an ideal egg substitute for cookies because its moisture content and texture are similar. Follow these substitution guidelines:
- Replace each egg with 1/4 cup canned pumpkin.
- Reduce any other liquids in the recipe by 2 tablespoons for each egg.
- Make sure pumpkin is well blended and lump-free.
Pros: Mimics the moisture, structure, and density of eggs. Shelf-stable and easy to use.
Cons: Imparts a subtle pumpkin flavor that may not always be desirable.
Silken Tofu
Blended silken tofu can replicate the binding abilities of eggs in cookie dough. When substituting:
- Use 1/4 cup silken tofu blended with 2 teaspoons baking powder for each egg.
- Reduce other liquids by 1-2 tablespoons per egg.
- Blend or process tofu well until completely smooth.
Pros: Provides structure and bind without flavor change. Protein adds chew.
Cons: Dense, wet texture may impact cookie texture. Strong bean flavor in some brands.
Flax or Chia Eggs
A “flax egg” or “chia egg” made by mixing seeds with water can replace eggs. To substitute:
- Mix 1 tablespoon flax/chia seeds with 3 tablespoons water for each egg.
- Let mixture sit 5-10 minutes to thicken.
- Use chia for binding, or flax for structure. May need both for best results.
Pros: Provides binding and lift without changing flavor. Vegan option.
Cons: Can impart a mealy or gritty texture. Doesn’t mimic eggs perfectly.
Vinegar or Lemon Juice
Acidic ingredients like vinegar or lemon juice can help provide lift and structure when eggs are unavailable. To substitute:
- Use 1 teaspoon vinegar or lemon juice whipped with 1 teaspoon baking soda for each egg.
- Let mixture bubble and foam before adding to batter.
- Reduce other liquids by 1 tablespoon per egg.
Pros: Interacts with baking soda to help cookies rise. Easy pantry ingredient.
Cons: Can impart sour flavor. Minimal binding so texture may suffer.
Commercial Egg Replacer Powders
Powdered egg substitute products like Ener-G Egg Replacer can stand in for eggs in cookies. Follow package instructions, but typically:
- 1 1/2 teaspoons powder whisked with 2 tablespoons water equals 1 egg.
- Reduce other liquids in recipe as needed.
- Add baking powder or soda if product doesn’t provide lift.
Pros: Convenient, designed to mimic eggs. No flavor change.
Cons: Varying results. Extra ingredients and cost.
How Different Egg Substitutes Affect Cookie Outcomes
Not all egg substitutes are equal when it comes to the finished cookie results. Here is a comparison of how different egg replacers impact cookie properties:
| Egg Substitute | Texture | Moisture | Binding | Rise | Flavor |
|---|---|---|---|---|---|
| Applesauce | Dense, cakier | Adds moisture | Good binding | Minimal rise | No flavor change |
| Banana | Soft, cakey | Very moist | Moderate binding | Some rise | Banana flavor |
| Pumpkin | Dense, substantial | Moderately moist | Good binding | Minimal rise | Hint of pumpkin |
| Tofu | Soft, substantial | Very moist | Strong binding | Rise with baking powder | No flavor change |
| Flax or Chia | Texture varies | Low moisture | Moderate binding | Good rise | No flavor change |
| Vinegar/Lemon Juice | Brittle, crumbly | Low moisture | Low binding | Good rise | Slight sourness |
| Egg Replacer Powder | Varies by product | Varies by product | Varies by product | Varies by product | No flavor change |
As you can see, each egg substitute has strengths and weaknesses. Applesauce, pumpkin, and banana add moisture and bind well but don’t provide lift. Flax eggs and vinegar give you rise but less structure. For best results, you may need to experiment with a combination of substitutes and tweak the other ingredients like sugar, baking powder, and liquid.
Tips for Baking Cookies Without Eggs
Baking eggless cookies presents some unique challenges but with a few adjustments, you can make cookies just as tasty as the original.
Use Binding Agents
Without eggs, the dough won’t hold together as well. Adding a little extra flour or oats can provide more structure. Ground flax seeds and chia seeds also boost binding power.
Increase Leavening
Most egg substitutes don’t help cookies rise like beaten egg whites. Use an extra 1/4 teaspoon baking powder or soda to give the cookies lift.
Add Extras
Mix-ins like chocolate chips, raisins, nuts, etc. can mask any textural changes from missing eggs. They also add delicious flavor!
Adjust Liquids
Many substitutes add moisture, so cut back slightly on the milk or other liquids called for. Too much moisture leads to spreading.
Rest the Dough
Letting the dough chill for 30-60 minutes gives ingredients time to fully hydrate and thicken up.
Grease Baking Sheets
Eggless dough is more likely to spread or stick. Grease sheets well or line with parchment paper.
Check for Doneness
Eggless cookies firm up more as they cool. Pull them out of the oven when slightly underbaked and soft.
Best Cookie Recipes to Bake Egg-Free
The ingredients and ratios of some cookie recipes make them naturally well-suited for eggless baking. Try these winners:
Chocolate Chip Cookies
An overload of chocolate chips helps mask any structural issues. Banana or flax eggs work well.
Oatmeal Raisin Cookies
The hearty oats provide ample binding power. Swap eggs for applesauce or pumpkin.
Peanut Butter Cookies
Rich peanut butter and extra flour help bind the dough. Replace eggs with banana.
Ginger Molasses Cookies
Sticky molasses, spices, and sugar overpower any egg flavor. Use vinegar for lift.
Shortbread Cookies
A high proportion of butter provides plenty of richness and structure. Substitute applesauce.
Eggless Cookie Fixes
| Issue | Fix |
|---|---|
| Cookies spread too much |
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| Cookies are crumbly |
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| Cookies are too dense/tough |
|
| Cookies don’t hold shape |
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Egg Substitution Amounts
When baking eggless cookies, here are some handy substitutions to remember:
- 1 egg = 1/4 cup applesauce
- 1 egg = 1/4 cup pumpkin puree
- 1 egg = 1/4 cup blended silken tofu
- 1 egg = 1/4 cup mashed banana
- 1 egg = 1 tablespoon ground flax or chia seeds + 3 tablespoons water
- 1 egg = 1 teaspoon vinegar + 1 teaspoon baking soda
For each egg replaced, reduce other liquids in the recipe by 2-3 tablespoons.
Conclusion
While eggs play an important role in most cookie recipes, there are many easy substitutes that can allow you to bake delicious eggless cookies. With options like applesauce, pumpkin, banana, and commercial egg replacers, you can make cookies without eggs that are just as tasty. Pay attention to binding, moisture, and leavening, and adjust other ingredients as needed. With a little care and creativity, you can enjoy egg-free cookies that everyone will love.