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Best Egg Substitutes for Cookies

Tested ratios for perfect cookies every time

Making cookies without egg requires selecting the right substitute and using precise measurements. Here's what you need to know: egg provides binding and spread control in cookies, so your replacement must deliver similar functionality. Start with Flax Egg—use 1 tbsp per egg for each egg called for, and expect Slightly denser, nuttier texture texture impact in your finished cookies. Alternatively, Chia Egg at 1 tbsp per egg produces Small visible seeds, denser texture texture changes while offering different dietary benefits. For best results, prepare your substitute before mixing other ingredients, especially for Flax Egg which may need brief resting time. One caution: Flax Egg performs poorly in cake, so check the "avoid" warnings in the calculator. With 8 tested substitutes available for cookies, you can filter by vegan, gluten-free, or other dietary needs. Each option includes exact measurements scaled to your quantity.

Updated Feb 2026

Substitution Calculator

Automatically adjusts substitutes based on your recipe type.

Tip: Changing what you're making may change the recommended substitutes.

⚠️ When NOT to Use These Substitutes

Not every substitute works in every situation. Here are important warnings to keep in mind:

  • Recipes requiring significant riseAffects: Flax Egg
  • Light and airy cakesAffects: Flax Egg
  • When nut-free is requiredAffects: Flax Egg
  • Smooth batters where seeds would be visibleAffects: Chia Egg
  • Light cakesAffects: Chia Egg
  • Recipes needing significant riseAffects: Chia Egg
  • Crispy cookiesAffects: Unsweetened Applesauce
  • When fruit flavor is unwantedAffects: Unsweetened Applesauce

💡Pro Tips for Best Results

  • ✓Chill dough 30 minutes longer when using egg substitutes to control spread.
  • ✓Reduce sugar by 1-2 tablespoons if using banana to balance sweetness.
  • ✓Add 1 tablespoon extra flour if using applesauce to offset added moisture.
  • ✓Commercial egg replacers work best for recipes requiring significant lift.

Frequently Asked Questions

Quick answers to common questions about these substitutes

What are the best substitutes for egg?
The top egg substitutes are Flax Egg (1 tbsp per egg), Chia Egg (1 tbsp per egg), and Unsweetened Applesauce. Flax Egg works best in cookies and brownies. Chia Egg is ideal for cookies and brownies. Each option has different texture impacts—use our calculator to compare exact ratios for your recipe.
Can I make cookies without egg?
Yes, you can make cookies without egg. Use Flax Egg at 1 tbsp for similar results. Chia Egg also works at 1 tbsp per egg. In cookies, egg provides binding and spread control, so choose substitutes rated for that texture goal. Our calculator shows context-adjusted ratios and texture impact for cookies specifically.
How does replacing egg affect cookies texture?
Replacing egg in cookies may slightly change texture depending on your substitute choice. Flax Egg typically produces Slightly denser, nuttier texture texture impact. Chia Egg creates Small visible seeds, denser texture changes. For cookies specifically, egg contributes binding and spread control, so substitutes rated "similar" or "slightly different" will give the closest results.
What is the ratio for substituting egg?
Standard egg substitution ratios: Flax Egg uses 1 tbsp per egg, while Chia Egg uses 1 tbsp per egg. These ratios may vary by recipe type—our calculator adjusts amounts based on context (baking, cooking, sauces) and your specific quantity needs. Always check the texture impact rating when choosing between options.
Will my recipe taste different with a egg substitute?
Taste and texture changes depend on your substitute choice. Flax Egg produces low taste impact with Slightly denser, nuttier texture texture changes. Chia Egg has none taste impact. Substitutes rated "similar" or "neutral" taste closest to original. For best results, match the substitute to your recipe type—baked goods vs. cooking vs. sauces all have different recommendations.
When should I NOT use a egg substitute?
Avoid using Flax Egg in cake and cupcakes because it may affect texture negatively. Recipes requiring significant rise Check each substitute's "avoid in" list before choosing—our calculator shows warnings for recipe types that don't work well with specific alternatives.
Can I use multiple egg substitutes in one recipe?
Yes, combining substitutes can work, but requires careful ratio adjustments. For example, you might use half Flax Egg (1 tbsp per egg ÷ 2) and half Chia Egg (1 tbsp per egg ÷ 2) to balance texture and flavor. This works best when one substitute provides binding and another adds binding. Start with small batches to test results.
Can I use Flax Egg in cookies if I'm out of egg?
Yes, Flax Egg works well in cookies as an egg substitute. Use 1 tbsp per egg for each egg required. In cookies specifically, this produces Slightly denser, nuttier texture texture results. Allow 2-3 minutes resting time if the substitute needs to hydrate.
What is the best egg substitute without banana?
If you want to avoid banana, try Chia Egg at 1 tbsp per egg per egg. This option has Small visible seeds, denser texture texture impact and none taste impact. It works well in cookies and brownies and doesn't add any banana flavor to your recipe.

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