Best Egg Substitute for Cookies

Eggs play several roles in baking, and it's almost impossible to replace them. I say "almost" because some baked goods turn out satisfactory without this essential ingredient.

Say, for example, chocolate chip cookies. Did you know you can make several eggless batches using an egg substitute for cookies?

Today, I'll unleash some of my most treasured secrets and show you how to bake cookies with egg alternatives.

Jump to:

• The Role of Eggs in Cookies
• Seed- and Nut-Based Egg Substitutes for Cookies
• Fruit-Based Egg Substitutes for Cookies
• Powdered Egg Substitutes for Cookies
• Dairy Egg Substitutes for Cookies
• Other Egg Substitutes for Cookies
• How to Replace Eggs in Cookies
• Egg Substitute for Cookies FAQs
• Making Eggless Cookies
• Recipe

The Role of Eggs in Cookies

Before we get to our list, let's talk about why cookies need eggs. They play four major roles; binding, leavening, flavoring, and moisturizing.

Binding

Have you ever pulled cookies out of the oven only to find them crumbling to pieces? One reason for this is that your binding agent failed to hold the ingredients together.

That's the first role of eggs in baking cookies. They maintain the structure of your dough or batter inside the oven so your cookies are in perfect shape.

Leavening

Even though it's not as efficient as baking powder or soda, the leavening effect of eggs provides an airy texture to your baked goods.

That's because eggs are capable of trapping air pockets in your batter. As they expand during baking, your cookies rise (albeit only slightly) and become lighter.

Flavoring

Do you know the rich flavor you taste on the first bite of your cookies, and you can't pinpoint where it's coming from?

Yes, that comes from eggs. Their fat content allows them to enhance the flavor of other ingredients and ultimately improve the overall flavor profile of your cookies.

Moisturizing

Chewiness in cookies isn't a problem, but dense cookies are something else. This occurs when there's not enough moisture in your batter.

That's the final role of eggs in cookies. The egg whites increase the moisture in your batter and ensure your cookies come out soft.

Seed- and Nut-Based Egg Substitutes for Cookies

To all my non-dairy and lactose intolerant readers, I've gathered some of the best seed- and nut-based egg substitutes for baking cookies. Choose an egg replacement that fits your recipe.

1. Flax Egg

A flax egg or meal is among the most popular vegan egg substitutes for baking and cooking. It's also perfect if you have an egg allergy (as long as you don't have seed allergies).

Flax eggs come from ground flax seeds mixed with water. You will need around 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg in the recipe.

Remember that a flax meal may give your cookies a slightly nutty flavor (sometimes earthy), so maybe it's best for cookie recipes that include nuts.

Replacing eggs with a flax meal makes your cookies healthier because of its omega-3 and fiber content.

Try it on this Pistachio Chocolate Cookies recipe.

2. Chia Seeds

You can also substitute eggs with chia seeds in your recipe. They're very similar to flaxseeds in texture, flavor, and preparation.

Chia seeds also contain various nutrients and antioxidants to make your cookies healthier. However, they're not as efficient as other substitutes in keeping the structure of your cookies.

Additionally, they take some time to prepare since after mixing them with water, you will have to wait 15 to 20 minutes before they assume an egg-like consistency.

3. Creamy Nut Butters

Here's another dairy-free egg substitute in cookies; nut butter. I find almond butter to be one of the best types of butter for binding ingredients together, but cashew butter should also work.

One major advantage of using this substitute is the strong nutty flavor it adds to your cookies, especially if you're making chocolate chip cookies.

You may also use this to replace egg yolks in other baked goods like muffins and bread, as long as the nutty taste blends well with the overall flavor profile of your final product.

You will need 3 tablespoons of nut butter to replace each egg in the recipe.

This replacement should work great on this Peanut Butter and Jelly Cookies recipe.

Fruit-Based Egg Substitutes for Cookies

If you want to stick to natural egg substitutes, you can replace eggs in cookies with fruit-based alternatives. Here are your best options and how to make them.

1. Unsweetened Applesauce

If you're purchasing this substitute from a store, avoid using sweetened applesauce, as it can make your cookies overwhelmingly sweet.

Applesauce has a similar consistency and texture to eggs, perfect for binding ingredients together and maintaining the appropriate moisture in your batter.

However, unsweetened applesauce does not contain fat, so your cookies may be a little denser than usual. Then again, it's a popular egg substitute if you're following a low-fat or even fat-free diet.

If you only have sweetened applesauce, remember to reduce the portions of sugar and other sweet ingredients in the recipe.

Use ¼ cup of unsweetened applesauce to replace every egg the recipe calls for.

2. Pumpkin Purée

If there is any doubt in your mind, yes, pumpkin is a fruit, and making a puree out of it will also give you an excellent egg substitute for baking recipes.

However, like other fruit-based alternatives, pumpkin may alter the flavor profile of your cookies, so you want to make sure it blends well with other ingredients.

Nonetheless, its earthy sweet flavor should suit most cookie recipes. Pumpkin will also make your batter a little denser.

Increasing the portions of your leavening agent should compensate for the extra heaviness brought by your pumpkin puree. But don't add too much, though, since cookies don't need that much rise.

Use ¼ cup of pumpkin puree to replace 1 egg in the recipe.

Experiment with it using this Carrot Cake Cookies recipe.

3. Mashed Banana

Fruit purees are some of the best egg substitutes for low-fat or fat-free cookies. That's why ripe bananas are also excellent alternatives.

It works pretty much the same way as applesauce, except that you get a slightly stronger banana taste from your cookies instead of a mild apple flavor.

A banana flavor in cookies might be an acquired taste, maybe even a little exotic. So, make sure you or the people you're serving like bananas in the first place.

Bananas may also give your cookies a lighter color. If that's not a problem, use ¼ cup of mashed banana to replace each egg in the recipe.

Powdered Egg Substitutes for Cookies

There are several powdered ingredients you can mix with water and use as egg substitutes for cookies. Here are some of them.

1. Egg Replacer

A commercial egg replacement is one of the best egg substitutes for baking and cooking, especially among the vegan community.

It contains 4 basic ingredients; baking soda, potato starch, psyllium husk, and tapioca flour. It doesn't include wheat or grains, so this is also a gluten-free alternative!

You can find this in supermarkets and grocery stores nationwide. The best part is that it functions just like a real egg! (Except for recipes that need whipped egg whites)

Like other powdered substitutes, you must mix an egg replacer with water. The exact ratio depends on the brand, so I suggest you follow the instructions on the back of the box.

Nonetheless, it often requires 1 and ½ teaspoons of a commercial egg replacer and 2 tablespoons of water to replace 1 egg in the recipe.

Test its efficiency on this Chewy S'mores Cookies recipe.

2. Arrowroot Powder

Starchy vegetables are excellent thickeners, making them ideal candidates for replacing eggs in countless recipes. One of these starchy vegetables is arrowroot.

You can find arrowroot powder in local supermarkets or grocery stores nationwide. It adds texture and structure to your cookie dough without altering its flavor profile.

That's because arrowroot powder has a neutral taste, except for the slight sweetness. You can also use this as an egg substitute for brownies.

But since it's powder, you must mix it with water first. In a small cup, mix 2 tablespoons of arrowroot powder and 3 tablespoons of water to replace 1 egg in the recipe.

3. Cornstarch

Cornstarch is also a starchy powder that comes from plants. Despite the strong flavor of corn kernels, cornstarch is flavorless and will not affect your cookie recipe.

People often use this ingredient to thicken soups and sauces, but this should also work as an egg substitute in making cookies.

It's very easy to create an egg-like substance with water and cornstarch because it's a thickener, but be sure to mix it separately in a bowl instead of adding them right into your batter.

Mixing them directly with other ingredients may prevent their binding properties from activating. Use the same ratio as arrowroot powder to make an egg substitute out of cornstarch.

Here's a Christmas Thumbprint Cookies recipe to test it on.

4. Xanthan Gum

Let's say you want to add more milk to your recipe to make your cookies richer and creamier. How will you compensate for the excess moisture?

Well, an egg substitute that's originally a thickener should save the day. That's why I decided to include xanthan gum on this list.

It's among the most popular ingredients in gluten-free baking, and when you mix it with water, it creates a sticky, viscous substance that behaves like egg whites.

Like cornstarch, xanthan gum is often used as a thickening agent for sauces and soups, but it's also the perfect binding agent for your cookie dough.

However, xanthan gum can sometimes be too harsh on your gut health and affect your digestion, so only use it in moderation.

You will need ¼ teaspoon of xanthan gum and ¼ cup of water to replace 1 egg in the recipe.

Dairy Egg Substitutes for Cookies

If dairy is not a problem for your diet, I have good news! There are several ingredients you can use to replace eggs in your cookie recipe.

1. Buttermilk

If your cookies usually come out of the oven crumbly, hard, and dry, you might be lacking moisture in your recipe. I often use buttermilk to save my recipes from this type of situation.

Aside from increasing the moisture level of the recipe, buttermilk also works as an excellent binding agent to maintain the structure of the cookies.

I add a hint of baking soda or powder if I need some leavening (especially for soft and chewy cookies). But I don't usually do so since buttermilk doesn't add density or heaviness to the batter.

Just remember it's a dairy product, so it's not the best alternative if you're lactose intolerant. You will need around ¼ cup of buttermilk for every egg in the recipe.

Try it on this Brown Butter Cookies recipe.

2. Plain Yogurt

The only problem I see with buttermilk is that it can sometimes contain too much moisture for cookie recipes. For this, I switch to plain yogurt instead.

It's almost identical to buttermilk as both are fermented milk, except that yogurt has a more egg-like consistency.

Yogurt is an excellent binding agent and adds rich flavor to your cookies. But be sure to stick to plain or Greek yogurt.

Mixing flavored yogurt with your other ingredients may alter the flavor of your cookies. Like buttermilk, you need ¼ cup of plain yogurt to replace 1 egg in the recipe.

Other Egg Substitutes for Cookies

Aside from seeds, nuts, fruits, milk, and powders, there are other common ingredients or products you can find at home to substitute eggs in cookies. Here are the best ones.

1. Aquafaba

Have you ever heard of aquafaba? No? How about chickpea cooking liquid? Yes, the liquid that comes with your canned chickpeas is called aquafaba.

It's a common egg substitute for baking recipes that require an airy texture, like meringue. However, its properties should also make it work as an egg alternative for cookies.

On top of that, aquafaba is perfect for a vegan diet because it comes from beans. It's also an excellent binding agent to maintain the structure of your cookie dough inside the oven.

So, the next time you buy chickpeas, transfer the liquid into another container and leave it in the fridge. Who knows when's the next time you'll need an egg substitute?

Use 3 tablespoons of aquafaba to replace each egg in the recipe.

Check out this Linzer Cookies recipe.

2. Carbonated Water

Did you know you can substitute eggs in baking with something as simple as carbonated water? One of the most important parts of baking is the leavening effect.

Carbonated water helps doughs rise because its carbon dioxide content creates air bubbles that make baked goods fluffy, albeit only a little bit.

Nonetheless, this little rise it provides is perfect for cookies. However, you may want to look at the labels before purchasing since some include sodium, which can make your cookies a little salty.

You will need around ¼ cup of carbonated water for every egg in the recipe. Be sure to increase the portions of flour and other dry ingredients if the batter gets too thin.

3. Gelatin

In case you're unaware, gelatin comes from animals' bones, tendons, and ligaments. Ergo, it's not a vegan-friendly egg alternative.

Nonetheless, it should work as an excellent binding agent when mixed with water, but be sure to stick with unflavored gelatin to not alter the flavor profile of your cookies.

You will need 1 tablespoon of gelatin and 3 tablespoons of water to replace each egg in the recipe. Make sure you use at least 2 tablespoons of hot water to dissolve the gelatin more easily.

Try using gelatin on this Buckeye Cookies recipe.

4. Silken Tofu

I often use silken tofu as a heavy cream substitute if I'm following a dairy-free baking recipe. Nonetheless, it's also an excellent egg substitute for cookies.

It comes from soybeans, which means it's also a great substitute for people following a plant-based diet. Unless, of course, you're allergic to soy.

Ensure you use "silken" tofu since other types of tofu have a relatively low water content, making it difficult to achieve an egg-like consistency.

You can use a blender or a food processor to create a silken tofu puree. However, like some fruit-based purees, silken tofu may make your cookie dough denser.

You will need ¼ cup of silken tofu for each egg in the recipe.

How to Replace Eggs in Cookies

Here comes the important part. How do you determine the best egg substitute for your cookie recipe? Well, consider the following before sticking with an alternative.

Binding Properties

One of the most important roles of eggs in baking, especially in cookies, is to bind the rest of the ingredients together.

Whether you want hard or soft and chewy cookies, you must ensure the dough retains its structure inside the oven.

Ergo, ensure your substitute has excellent binding properties, or at least add another ingredient that will cover this function if your substitute falls behind on it.

Flavor

Next, consider the extra flavors each substitute brings to your recipe. This is very important if you're going with fruit-based substitutes.

These alternatives bring strong, vibrant, and distinct flavors to your cookies. Make sure they blend well with the flavor profile of your final product.

Ratio

The ratio of your substitute also plays an important part in the outcome of your cookies, especially for liquid-based alternatives.

You want to make sure you don't use too much and end up with a thin batter but also not too little that the cookies end up dry and crumbly.

One way to correct this is to try and make a batch with your current dough and see how the cookies turn out. Then, adjust the ratio of the ingredients based on the texture and consistency of the first batch.

Accessibility

Your last consideration is accessibility. Eggs are very common in households, and some people replace them in recipes simply because they ran out of them.

Which substitute is available in your home right now? Because if you have to run to the grocery store to get a substitute, you might as well grab a tray of eggs instead. (Unless you're replacing it because of dietary restrictions)

If that's the case, ask yourself which substitute is easiest to find in your local supermarket.

Egg Substitute for Cookies FAQs

Making Eggless Cookies

Making cookies without eggs shouldn't be a problem if you have the right substitute for your recipe. This doesn't just apply to cookies but also to other baked goods.

If you want to learn more about using substitutes to replace eggs or alternatives that should work for various baking and cooking recipes, visit Also The Crumbs, Please.

I assure you that there's a substitute for the most common and rarest ingredients in your recipe.

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Recipe