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What Can Be Used Instead of Eggs for Baking Cookies?

author image Shemiah Williams
Shemiah Williams has been writing for various websites since 2009 and also writes for "Parle Magazine." She holds a bachelor's degree in business and technology and a master's degree in clinical psychology. Williams serves as a subject matter expert in many areas of health, relationships and professional development.
What Can Be Used Instead of Eggs for Baking Cookies?
A woman about to put a tray of cookies in the oven. Photo Credit altrendo images/Stockbyte/Getty Images

Baking is a precise cooking process. Each ingredient plays a role, and using the recommended amount of each ingredient in a recipe ensures the proper results. For health or other reasons, you may on occasion need a substitute for an ingredient. Explore several options if you need a substitute for eggs in a cookie recipe.


Banana can provide a density similar to eggs in your cookies. To use banana as a substitute, peel it, place the fruit in a food processor and pulse until it is smooth. Add 1/4 cup of pureed banana for each egg in your recipe. If you don’t have a food processor, mash the banana with a fork. By using a banana as a substitute, your baked good may not brown as much as it would with the inclusion of an egg, but banana does provide the needed moisture.

Powdered Flaxseed

Flaxseed is a grain that offers both density and dietary fiber. It is available in powdered form, which is what is used for baking. Simmer 1 tsp. of powdered flaxseed in 3 tbsp. water for each egg in a recipe. Because flaxseed is darker in color, it is usually the best choice for darker-colored baked dishes.

Silken Tofu

If you are vegan, you’re probably no stranger to tofu. Silken tofu is a lighter, creamier version of tofu that works nicely in baked dishes. Add a package or half a package of silken tofu to a bowl and use a handheld mixer or food processor to whip it. Add 5 tbsp. of whipped silken tofu to the cookie batter recipe as a substitute for each egg.


If you prefer a more simple approach, add 1/4 cup of plain applesauce to your cookie batter as a substitute for an egg. Use plain applesauce because flavored applesauce can alter the flavor of your cookies. If your recipe calls for sugar, opt for sugar-free applesauce to avoid sweetening the cookie batter excessively.

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