Egg-free recipes are in high demand these days, so it’s no surprise that ‘egg substitute for cookies’ is a common search habit. Well, the good news is, when it comes to replacing eggs in your cookies, it’s really easy. Applesauce, tofu, flaxseed, and other common ingredients work.
Hi! My name is Michelle, and I have definitely tried my hand at baking without eggs. It’s nice to break away from eggs here and there, especially if I’m working for a vegetarian/vegan client or whipping up a batch of cookies for a loved one with an egg allergy.
If you have ever been curious about how to go egg-free with your cookie batter, you’ve come to the right place. Below, you will find many top-notch options that will get the job done right every time.
Put on your aprons, and let’s make some cookies!
Egg Substitute for Cookies
There are plenty of options when it comes to an egg substitute for cookies, so it’s easy to find something that suits your needs. Most of these ingredients are things you have on hand, too, meaning you won’t have to scurry off to the grocery store to find an alternative.
1. Flaxseed + Water
Anyone going dairy-free will find that flaxseed and water are touted as a ‘fake egg’ recipe. That said, it’s no secret that the flaxseed and water mixture is used in all kinds of baking recipes, cookies included.
To replace eggs with flaxseed and water, you will use one tablespoon of ground flaxseed mixed with three tablespoons of water to replace one egg. Together, these ingredients contain the same binding that you would get from a regular egg.
The best part is, flaxseeds won’t alter the flavor of your baked treats. Plus, flaxseed is a healthy ingredient, which gives your rather decadent cookie a bit of a health boost. Who would ever complain about that?
Ask any baker what their quick fix for eggs in a cookie recipe is, and they will tell you it’s applesauce. One of the big benefits of using applesauce as an egg substitute is that it has a neutral flavor that won’t hinder the result.
The best way to sub applesauce for an egg is to use ¼ cup of applesauce for every egg the recipe calls for. Then, toss in a pinch of baking powder to give your cookies a little bit of extra leavening while also reducing the chance of weighed-down, flat cookies.
3. Silken Tofu
Is there anything this magical ingredient can’t do? Of course, I’ll eat tofu any way I can, from baked to fried. But I will also blend silken tofu to add to certain recipes, including cookies.
Silken tofu is a great way to replace eggs in a cookie recipe. Why? Because it has a creamy and dense texture that can act as a swift leavener. Plus, tofu has very little flavor and takes on the scents and tastes of surrounding ingredients.
Therefore, silken tofu will not hinder the flavor whatsoever. If anything, you will have a more pronounced cookie flavor! To use in your batter, use ¼ cup of blended silken tofu for every egg called for.
4. Chia + Water
Here is another great option for those that want to give their cookies a healthy kickstart with Omega-3s, protein, and fiber. The key is to use ground chia seeds, not whole seeds. If you’re like me and tend to buy whole chia seeds, make sure to grind before adding!
To make a chia seed egg, all you need to do is mix one tablespoon of ground chia seed with three tablespoons of water for every egg the recipe calls for. You will want to let the mixture sit for around five minutes before adding to the batter.
5. Oil + Water
Oil and water? Why not? This might be the easiest trick in the book for replacing eggs in a cookie recipe. All you need to do is mix two tablespoons of water with a single tablespoon of oil. This provides moisture for delectably soft cookies every time.
The key is to use oils that won’t change the flavor profile. Use oils like vegetable or canola oil. Coconut oil may leave a coconutty flavor. Olive oil has a strong flavor that can change the final result.
If you are a fan of buzzwords in the baking biz, then you have likely heard of aquafaba. Now, I have not tried this substitute yet, but people are raving about it. And that’s why I am adding it here.
But what exactly is aquafaba, and how do you use it? Well, aquafaba is essentially the liquid from canned or cooked beans. So, if you have a can of chickpeas or black beans lying around, simply strain the liquid into a cup and use it as a replacement.
The best way to use this liquid gold is to substitute three tablespoons of aquafaba for every egg. And don’t worry – the flavor profile will remain the same. You do not need to cook the beans first, although it would be handy if you’re using them for another recipe.
It’s easy to replace eggs in cookie recipes. From flaxseed and chia seeds to tofu and applesauce, you can typically find a replacement in your kitchen. If you still have questions about egg substitutes for cookies, keep reading to find the most commonly asked questions.
If you don’t add eggs or an egg replacement to cookie batter, you will end up with incredibly dense cookies that are difficult to eat. There may be some issues with dryness and lack of leavening, too. Overall, eggless cookie batter is a recipe for disaster, so avoid it at all costs.
Is Mayo a substitute for eggs?
Adding an extra egg yolk to cookie batter enhances the chewiness that so many cookie devourers know and love. Of course, the same effects likely won’t be produced by adding in extra egg replacements, so that’s something to keep in mind while baking.
Sure! In fact, the Betty Crocker website lists some of the ingredients above as top-notch replacements for eggs. They go a step further by listing that a can of diet soda can also be used as an egg replacer. If you try this method out, let us know your experience.
Just because you’re going egg-free doesn’t mean your cookies are out of luck. There are lots of options you can find in your kitchen. Use a blend of flaxseed, chia seeds, oil with water, or go for a fruity pick like applesauce.
Do you use eggs in your cookies, or do you use a substitute? Share your favorite egg substitute for cookies below so we can give them a try, too!About Michelle