Switching out the core ingredients in a classic recipe is always a risk. Not only will they potentially taste different, but the texture, rise, and shape can all be affected.
But, whether you are looking for an egg substitute for vegan cookies, have an allergy, or just forgot to buy eggs at the store, there are still plenty of ways that you can substitute eggs.
Eggs are used in baking primarily as a binding agent. This means that you simply need to find a substitute that will keep all of the ingredients combined.
But, this can’t just be tap water or anything wet. The substitute needs to have the thick consistency of an egg.
The taste of the cookies won’t be much affected by substituting the egg. Just so long as you don’t choose anything with an overpowering taste.
Once baked, you cannot taste the egg in a cookie as the flavor comes from the sugar and other ingredients. So, it’s important to add something as tasteless as possible.
So, with that in mind, here are the best substitutes for eggs in cookies (while still retaining the taste).
Xanthum gum has been around for quite a while. But it has become more popular in recent years due to the increase in the number of people beginning vegan diets.
It is also often used as a replacement for gluten in gluten-free foods.
Xanthum gum has absolutely no flavor. But, it is very thick and will potentially make the cookies a little more dense than usual.
The amount you use will vary depending on your recipe. But xantham gum is often sold as “egg replacer” and will have instructions on the back for how to substitute one egg or one egg white.
Xanthum gum is not bought as gum but as a powder. It is a fine white powder that, when mixed with water, becomes thick and viscous. It has a very similar texture and consistency to egg white.
This is a very simple option. But it will involve finding the powder first. Although it has become a more popular ingredient, it might be a little tricky to find it in your local store.
If your go-to grocery store doesn’t stock it in the baking or free-from aisles, you can always try the closest health food store.
But, if you are in a rush and don’t have time to run to the store, cornstarch will also have a similar effect. For one egg, mix together 1 tablespoon of water and 2 tablespoons of cornstarch.
This ratio will create a thick, gloopy mixture that will be similar to the consistency of a mixed egg. Cornstarch is often used to thicken sauces and stews. So the cookies will be a little dense but it won’t be too noticeable.
This might be a surprising one. But the thick consistency of applesauce helps to bind the other ingredients of a cookie.
Applesauce is itself sweet (and a little sharp and acidic) but it won’t affect the flavor.
By the time it has combined with the other ingredients and baked, it won’t have retained any of its flavor. Applesauce is also very moist so it won’t dry out the ingredients.
Water and Oil
This substitute might seem overly simple but that’s the best thing about it. You probably have some oil in your kitchen cupboard and you can just use the water from your kitchen faucet.
Simply combine these and add them as you normally would the egg.
All you need to do is mix one tablespoon of oil with two tablespoons of water. This will be the equivalent of one egg. Then add to the cookie dough mix as you would an egg normally.
Mashed banana has become a very popular substitute for egg in several different recipes recently.
They are very thick so will combine the ingredients well. But they are also soft and moist (when mashed) so they won’t dry out the cookies.
Although bananas have a strong taste and smell, this shouldn’t come through in the cookies. This is because you won’t need very much banana. But also because the sugar and other flavorings will overwhelm the banana.
For every egg that you would use, substitute half a banana. This will provide enough moisture for the other ingredients to combine and stick together. But won’t give too much of a banana flavor.
Mashed banana is a great substitute for egg but it will make the cookies softer than usual.
This won’t be the gooiness of chocolate chip cookies. But rather the dough inside will be soft. So, if you’re looking to make crunchy cookies, this might not be the best substitute for you.