Substitute for Eggs in Cookies: Easy Vegan Swaps
When making cookies, the best substitute for eggs is Flax Egg. Flax eggs create a gel that binds cookie dough reliably. Cookies will spread slightly less but have excellent texture. The faint nutty flavor complements most cookie recipes. Eggs bind cookie dough, add moisture, and help cookies spread and brown during baking. They contribute to chewiness in some cookies and tenderness in others. The substitute needs to provide binding and some moisture.
Best Substitute
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water per egg (let sit 5 minutes)
Flax eggs create a gel that binds cookie dough reliably. Cookies will spread slightly less but have excellent texture. The faint nutty flavor complements most cookie recipes.
What else can I use instead of eggs in cookies?
Mashed Banana
1/4 cup mashed banana per egg
Adds sweetness and moisture. Cookies will be softer and cakier. Best for oatmeal and chocolate chip cookies.
Unsweetened Applesauce
1/4 cup applesauce per egg
Creates soft, chewy cookies. Reduce sugar slightly. Works well in spice cookies and oatmeal raisin.
Commercial Egg Replacer
Follow package directions per egg
Most neutral option. Bob's Red Mill or JUST Egg work well. Cookies behave closest to egg-based versions.
Frequently Asked Questions
What can I use instead of eggs in cookies?
A flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) is the best substitute. It binds dough well and works in any cookie recipe. Mashed banana works great in oatmeal and chocolate chip cookies.
Will cookies still be chewy without eggs?
Yes. Add an extra tablespoon of oil or melted butter to compensate for the fat eggs provide. Chilling the dough 30 minutes before baking also helps cookies maintain their shape and chewiness.