Many cookie recipes may seem out of reach if you are vegan, eating a plant-based diet, or are simply out of eggs. But have no fear; there is hope. We’ve reached out to some food experts for suggestions on what to use in place of eggs in cookie recipes. Keep reading, and your cookie recipe options are bound to increase drastically.
Kim Grabinski
Kim Grabinski, Professional Food Blogger at 730 Sage Street.
A Creamy Fruit or Vegetable
One of the main purposes of adding eggs to cookies is to bind the ingredients together. For this purpose, any creamy fruit or vegetable will do great as a substitute.
I am particularly fond of avocados because they are relatively neutral in flavor. For this reason, they are liberally used in both savory and sweet dishes in different parts of the world. Another good substitute is plain silken tofu, which is also relatively tasteless.
Pumpkins and bananas are also great, but they do add their distinctive flavor to your finished product.
Aquafaba
Sometimes when I want to make plant-based cookies, I use aquafaba in place of eggs. This is a fancy word for the leftover liquid from cooking beans. You can make it yourself or just use the liquid that comes in a can of beans.
Chickpea aquafaba works best because the taste is the most neutral, although black bean liquid can give a nice earthy flavor to chocolate cookies. [Aquafaba] can even be used in meringues.
Use three tablespoons of aquafaba to replace every egg or egg white.
Emily Krill
Emily Krill is the food blogger behind Resolution Eats.
Liz Mincin
Liz Mincin is an American expat in the UK who runs the baking blog Waiting for Blancmange.
Nut Butter
While oil is the conventional option to act as an egg replacement, it can often yield greasy, thin, and crispy cookies. Nut butter helps keep cookies chewy and soft. They do add another flavor dimension to the bake, but the quality of the cookie is far superior.
With the number of nut butters on the market, the option for flavor pairing to cookie recipes is endless!
“Flax Egg” or Gluten-Free Oats
A “flax egg” is a fairly common egg substitute for most baked goods. One flax egg equals one tablespoon ground flax seeds plus two tablespoons water; stir and let sit for a few minutes.
[Another option is to use] two tablespoons of gluten-free oats plus three tablespoons of boiling water; stir to combine and add to a recipe. Use ground oats if a recipe doesn’t have much texture, like a sugar cookie, and regular oats for a chunky cookie, like chocolate chip.
This gives cookies a great texture and has a neutral flavor, unlike some other egg substitutes out there, like bananas, chickpeas, or pumpkin puree.
Jennifer Wiese
Jennifer Wiese, Founder, and CEO of BeeFree.
Michelle Morey
Michelle Morey, Food Blogger of barefootinthepines.com.
Applesauce
One of my favorite egg substitutes is applesauce. The pectin found in apples makes a great binder for cookies. You just need to use 1/4 cup of applesauce (unsweetened) for each egg you need to replace.
I love using applesauce as an egg substitute in chocolate chip cookies!
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