What to use for cookies if you have no eggs?

Table of Contents

Quick Answer

If you don’t have eggs on hand, there are several great substitutes you can use when baking cookies:

Applesauce – Replace each egg with 1/4 cup unsweetened applesauce.
Banana – Use 1/2 mashed banana for each egg.

Yogurt – Plain yogurt can be substituted for eggs. Use 1/4 cup per egg.
Silken tofu – Blend silken tofu and use 3 tablespoons per egg.
Commercial egg replacer – Follow package directions.

Flax or chia seeds – Mix 1 tablespoon seeds with 3 tablespoons water, let sit until gelled.
Aquafaba – The liquid from a can of chickpeas can mimic egg whites. Use 3 tablespoons per egg white.

With the right substitution, your cookies will turn out just as delicious without eggs! The key is to find an option with a similar texture and binding ability.

Why Do Many Cookie Recipes Call for Eggs?

Eggs play several important roles in baked goods like cookies:

Structure – Eggs help add structure and texture to cookie dough. As cookies bake, the proteins in eggs coagulate, helping the cookies set up properly and avoid spreading too much.
Leavening – Whipped egg whites add air into the cookie batter, creating a lighter texture. The air expands during baking which contributes to cookie rise.

Binding – Eggs act as an emulsifier, helping bind together the fat and water components in a cookie recipe.
Color & Flavor – Egg yolks contribute to the rich yellow/brown color of baked cookies. They also provide a subtle flavor.

When baking without eggs, it’s important to find an ingredient that can mimic some of these functions. While not exactly the same, substitutes like applesauce and mashed banana can provide moisture, bind ingredients together, add structure, and lightly sweeten cookies.

The Best Egg Substitutes for Cookies

If you’re caught without eggs but want to bake cookies, these handy ingredient substitutions can save the day:

Applesauce

Applesauce is one of the most popular egg substitutes for baking. It mimics several of the key functions of eggs:

Binds ingredients together

Adds moisture to prevent dry cookies
Provides structure from the apple fiber
Sweetens cookies slightly

To substitute applesauce for eggs:

Use 1/4 cup unsweetened applesauce for every egg called for in the recipe
Reduce oven temperature by 25°F to prevent over-browning

Add 1/2 tsp baking soda per cup of applesauce to recipes

Applesauce works well in cookie recipes like oatmeal, chocolate chip, gingerbread, and peanut butter. The apple flavor is not noticeable. Make sure to use unsweetened applesauce to control the amount of sugar.

Mashed Banana

Bananas can also serve as an egg replacement when baking. They mimic several properties:

Bind ingredients together
Add moisture and sweetness
Provide structure

To use banana in place of eggs:

Mash 1/2 a ripe banana for every egg in the recipe
May need to reduce other liquids slightly

Add a touch more leavening like baking soda

Bananas work great in recipes like banana bread cookies and oatmeal cookies. Overripe bananas are ideal. The banana flavor will come through so it’s best for cookies that complement it.

Plain Yogurt

Plain yogurt is an easy egg substitute that many home bakers already have on hand. It mimics eggs in the following ways:

Provides moisture and fat for texture
Helps bind ingredients
Adds tangy flavor

Can help cookies rise slightly with live cultures

To use yogurt in place of eggs:

Use 1/4 cup plain yogurt for each egg in the recipe

Reduce any milk or water by 1/4 cup to account for yogurt liquid
Non-fat yogurt works but low-fat is better for texture

Yogurt works well in recipes like oatmeal, sugar cookies, and yogurt-flavored cookies. The tangy flavor pairs especially well with lemon and ginger.

Silken Tofu

Blended silken tofu can perfectly mimic the texture and binding qualities of eggs in baked goods. It works for cookies because:

Pureed tofu provides structure and moisture
Binds ingredients together seamlessly

Whips to a smooth consistency like eggs
Neutral in flavor

To replace eggs with silken tofu:

Blend silken tofu until completely smooth and creamy
Use 3 tablespoons of blended tofu per egg in the recipe
Reduce other liquids slightly to account for tofu moisture

Silken tofu is excellent in any cookie recipe. The tofu flavor is not detectable. It provides the binding, moisture, and structure needed for great cookies.

Commercial Egg Replacer

Specialized egg replacement products are available at many grocery stores. These powdered mixes use ingredients like potato starch, tapioca flour, and leavening agents to mimic the properties of eggs.

Benefits of commercial egg replacers:

Convenient – no preparation needed
Consistent results
Works for a variety of baked goods

Often used by vegans/those with allergies

To use an egg replacer:

Whisk the powder with water following package instructions

Let sit briefly until mixture thickens like beaten eggs
Use immediately in place of eggs in cookie recipe

Follow the brand’s directions as amounts can vary. Test a few brands to find your favorite eggless cookie solution.

Ground Flax or Chia Seeds

When combined with water, ground flax and chia seeds form a thick gel that works similarly to eggs by:

Mimicking the binding properties of eggs
Adding structure and moisture to baked goods

Creating lift from the gelling action

To use flax/chia seeds instead of eggs:

Mix 1 tablespoon ground seeds with 3 tablespoons water

Let sit 5-10 minutes until thick and gelatinous
Use this mixture in place of 1 egg

The seeds work well in recipes like oatmeal, chocolate chip, and whole wheat cookies. The flavor is subtle enough not to clash. Make a big batch and store leftovers in the fridge.

Aquafaba

Aquafaba refers to the viscous liquid in canned beans or chickpeas. Whipped aquafaba can replace egg whites by:

Whisking to soft, airy peaks like whipped egg whites
Providing structure, lift, and stability

Setting and slightly binding when baked
Largely neutral in flavor

To use aquafaba as egg white substitute:

Drain and reserve liquid from canned chickpeas
Whip 3 tablespoons liquid until fluffy like egg whites
Use in place of 1 egg white

Add cream of tartar or lemon juice to help stabilize, if desired

Aquafaba works best in recipes where eggs provide lift and structure like meringue cookies or macarons. It performs less well as a binder in standard drop cookies.

How Do These Egg Substitutes Compare?

As you can see, each egg substitute has its pros and cons. Applesauce, banana, and yogurt work well in standard drop cookie recipes by providing moisture, structure, and binding power. Commercial egg replacers make substitution easy. Silken tofu offers the most similar texture and visual result. Whipped aquafaba shines when making meringue or macaron-style cookies.

The proper egg substitute depends on the recipe, your dietary needs, and what you have on hand in your pantry. Take moisture content into account and make adjustments to other liquids as needed.

Tips for Baking Cookies Without Eggs

Switching to egg substitutes requires a few tweaks to your usual cookie recipe and method for the best results:

Mind the moisture – Most egg substitutes add extra moisture to dough. Reduce other liquids slightly.
Don’t overmix – Gentle mixing helps maintain structure without over-toughening the gluten.
Expect softer dough – Eggless dough may be softer and require delicate handling.

Scoop gently – Use a light touch when portioning cookies to keep their shape.
Watch closely – Eggless cookies brown faster. Check early and reduce oven temp if needed.
Let cool completely – Allow cookies to cool completely before removing from pan for clean release.

Consider adding binder – A touch more flour or an extra 1/4 tsp baking powder can help.

With a little care and practice, your eggless cookies can turn out picture-perfect! A few trials will help you perfect the technique.

Example Eggless Cookie Recipes

Once you know the best egg substitutes, it’s easy to adapt all kinds of cookie recipes. Here are some tasty eggless cookie options to try:

Eggless Chocolate Chip Cookies

Use 1/4 cup unsweetened applesauce or 1/2 mashed banana per egg
Add 1/4 cup additional flour if dough seems too sticky
Bake at 375°F for 8-10 minutes until lightly browned

Eggless Peanut Butter Cookies

Replace eggs with 1/4 cup yogurt per egg
Reduce milk by 2 tablespoons to account for yogurt liquid
Chill dough thoroughly for easier scooping

Bake at 350°F for 10-12 minutes

Eggless Oatmeal Cookies

Use 1 tbsp ground flaxseed + 3 tbsp water per egg
Add an extra 1/4 tsp baking soda for extra rise

Scoop dough and place on pan for flatter shape
Bake at 325°F for 12-14 minutes

Eggless Sugar Cookies

Replace eggs with 3 tbsp silken tofu per egg

If desired, decorate with royal icing after cookies have cooled
Bake at 350°F for 8-10 minutes

Let your creative side run wild! Once you know the substitutes, you can adapt any drop cookie recipe to be egg-free.

Storing Eggless Cookie Dough or Baked Cookies

Proper storage is important for eggless cookie dough and baked cookies:

Cookie dough – Store in an airtight container in the refrigerator up to 4-5 days.
Shaped dough – Place shaped dough at least 1-inch apart on a baking sheet, cover with plastic wrap, and refrigerate up to 2 days.

Baked cookies – Allow to cool completely then store in an airtight container at room temperature up to 1 week.
Freezing dough – For longer storage, shape dough into balls and freeze on a baking sheet. Once frozen transfer to an airtight container or bag.

Proper chilling helps eggless dough maintain its shape for cut-outs. Freezing baked cookies extends their shelf life for up to 3 months. Simply thaw overnight in the refrigerator before serving.

FAQs About Baking Without Eggs

Have more questions about substituting eggs in cookies? Here are some frequently asked questions:

Why do my eggless cookies spread too much?

Cookies spread more without the binding and structure of eggs. Chilling dough thoroughly before baking helps. If still spreading, try adding 1-2 tbsp extra flour to absorb moisture. Reducing oven temperature 25°F also prevents over-spreading.

Can I replace eggs for dietary reasons?

Yes, those avoiding eggs for health or dietary reasons can absolutely bake delicious cookies without eggs! Applesauce, banana, flax seeds, or commercial egg replacers all work wonderfully.

Do egg substitutes change the cookie texture?

Eggless cookies may have a slightly softer, cake-like texture. They tend to be more delicate and prone to breaking compared to traditional cookies. Proper chilling and handling prevents crumbling.

How do I modify recipes for egg allergies?

People with egg allergies can substitute 1/4 cup applesauce or banana per egg. Always read labels to ensure other ingredients are egg-free. Clean equipment and work area to prevent cross-contamination.

Can eggless cookie dough be eaten raw?

We do not recommend consuming raw eggless cookie dough. Even without eggs, raw flour poses a health risk and the dough requires proper baking to taste best. Cookies baked from eggless dough are perfectly safe to enjoy!

The Takeaway

Don’t let a lack of eggs stop you from whipping up a fresh batch of cookies! With versatile ingredients like applesauce, banana, yogurt, or flaxseeds, you can easily substitute eggs in any drop cookie recipe. Adjust for moisture, handle dough gently, and allow for spreading. With a few simple tweaks, you can enjoy classic cookies without eggs. Happy eggless baking!