The best egg replacements depend on what eggs do in your recipe
Eggs in cookies serve three jobs: they bind dry ingredients together, add moisture, and help the dough rise slightly in the oven. Different replacements handle these jobs differently, so the right choice depends on whether you need binding power, moisture, lift, or all three. A chocolate chip cookie needs different support than a delicate meringue.
The most reliable single replacements are applesauce (unsweetened), mashed banana, aquafaba (the liquid from canned chickpeas), and flax or chia seed slurry. Each one works, but each one changes the texture or flavor of the finished cookie in a specific way. Knowing what each does lets you pick the one that fits your recipe.
Key Takeaways
- Applesauce and mashed banana work best in cookies where you want moisture and don't mind a slightly softer, cake-like texture.
- Aquafaba (chickpea liquid) is the closest match to eggs for binding and can help cookies rise, though it adds a faint savory note.
- Flax or chia seed slurry binds well but absorbs liquid, so you may need to add extra milk or water to the dough.
- Cornstarch or arrowroot mixed with water works for binding in sturdy cookies but won't add the moisture eggs normally provide.
- Most cookies need only one egg, so a single replacement works; recipes with two or more eggs may need a combination or adjustment to liquid ratios.
Applesauce and mashed banana for soft, moist cookies
Use 1/4 cup unsweetened applesauce or mashed banana per egg. Both add moisture and bind ingredients, but they make cookies softer and more cake-like than the original. The cookies will also brown faster, so watch the oven time — they may be done 1 to 2 minutes earlier than the recipe states.
Applesauce is neutral in flavor and won't change the taste of chocolate chip or sugar cookies. Mashed banana adds sweetness and banana flavor, which works in chocolate, oatmeal, or spice cookies but will be obvious in vanilla or lemon cookies. If you use banana, reduce the sugar in the recipe by 1 to 2 tablespoons per egg replaced, since banana brings its own sweetness.
Both replacements work best in cookies where you're okay with a tender crumb. They won't give you crispy edges or a snappy texture. If the recipe calls for two eggs, use 1/2 cup applesauce or banana total, but also reduce other liquids (milk, water, or melted butter) by 2 to 3 tablespoons, since you're adding extra moisture.
Aquafaba for binding and rise without changing flavor
Aquafaba is the liquid you drain from a can of chickpeas (not the chickpeas themselves). Use 3 tablespoons per egg. It binds as well as eggs do and can help cookies rise slightly, making it the closest match to real eggs in terms of structure. The flavor impact is minimal — most people won't taste it in a chocolate or spiced cookie.
Aquafaba works especially well in recipes where you want a crispy edge and a set center, like shortbread or butter cookies. It doesn't add extra moisture the way applesauce does, so the dough stays closer to the original texture. If the recipe calls for two eggs, use 6 tablespoons aquafaba and don't adjust other liquids.
One catch: aquafaba can leave a faint savory or metallic note if you use too much or if the canned chickpeas were heavily salted. Drain and rinse the chickpeas first, then use only the clear liquid. If you're making a delicate vanilla or white chocolate cookie, taste a small spoonful of the raw dough before baking the whole batch — if it tastes off, switch to applesauce instead.
Flax or chia seed slurry for strong binding
Mix 1 tablespoon ground flax or chia seeds with 3 tablespoons water per egg, and let it sit for 5 minutes until it thickens. This mixture binds very well and works in sturdy cookies like oatmeal, peanut butter, or molasses cookies. It won't add much moisture, so the texture stays closer to the original.
The downside is that flax and chia absorb liquid as they sit, which can make the dough drier than you expect. If the dough feels stiff or crumbly after mixing, add 1 tablespoon of milk or water at a time until it comes together. The cookies may also be slightly denser than with eggs, but they'll hold their shape well and won't spread too much in the oven.
Flax adds a subtle nutty flavor and a slightly grainy texture if you use whole seeds instead of ground. Chia is more neutral. Both work best in recipes where the cookie already has strong flavors — chocolate, spice, or peanut butter — rather than in plain sugar or vanilla cookies.
Cornstarch or arrowroot for binding only
Mix 1 tablespoon cornstarch or arrowroot with 3 tablespoons water per egg. This combination binds ingredients together but adds almost no moisture or flavor. It works in sturdy, less delicate cookies where you mainly need the dry ingredients to hold together.
The trade-off is that cornstarch and arrowroot don't replicate the moisture eggs normally provide. The dough may feel drier, and the baked cookies may be slightly crumbly or dense. This replacement works best in recipes with plenty of fat (butter or oil) and other wet ingredients already in the mix, like chocolate chip cookies or cookies with peanut butter.
If you use this method, watch the first batch closely. The cookies may bake faster or brown differently than the original recipe. Reduce oven time by 1 to 2 minutes if needed, and pull them out when the edges are set but the center still looks slightly underdone — they'll firm up as they cool.
Oil and water for straightforward moisture and binding
Use 1/4 cup oil mixed with 1 tablespoon water per egg. This is the simplest replacement and works in any cookie recipe. The oil adds moisture and helps bind, while the water keeps the dough from becoming too greasy. The cookies will be slightly more tender and spread a bit more than with eggs.
This method works well in chocolate chip, oatmeal, and spice cookies where a tender crumb is acceptable. It won't work as well in delicate butter cookies or shortbread, where you need more structure. The flavor stays neutral, and there's no risk of an off taste the way there can be with aquafaba or flax.
Use a neutral oil like vegetable, canola, or coconut oil. Olive oil will add its own flavor. If the dough feels too wet after mixing, reduce the water to 1 teaspoon instead of 1 tablespoon, or add 1 tablespoon more flour to balance it out.
How to adjust recipes with two or more eggs
Most cookie recipes call for one egg, but some — especially cake-like cookies or bar cookies — use two. When replacing multiple eggs, you have two options: use the same replacement for each egg, or use a combination.
If you use the same replacement for both eggs, follow the ratio above and double it. For example, 1/2 cup applesauce for two eggs, or 6 tablespoons aquafaba. Then reduce other liquids (milk, water, or melted butter) by 1/4 cup total, since you're adding extra moisture from the replacement.
If you want more control over texture, use a combination: replace the first egg with aquafaba for binding and structure, and the second with applesauce for moisture. This gives you both lift and a tender crumb. Start with 3 tablespoons aquafaba and 1/4 cup applesauce, then adjust based on how the dough looks — it should be soft but not sticky.
Frequently Asked Questions
Can I use mayonnaise or Greek yogurt instead of eggs in cookies?
Mayonnaise works as a binder and adds moisture, but it brings oil and egg flavor that can taste odd in sweet cookies. Greek yogurt adds moisture and binds well, but it's tangy and can make cookies taste sour unless you reduce other acidic ingredients. Both work better in savory applications than in cookies.
What if my dough is too wet or too dry after I add the replacement?
If it's too wet, add 1 tablespoon of flour at a time until the dough reaches the right consistency — it should hold together but not be sticky. If it's too dry, add 1 teaspoon of water or milk at a time. The dough should feel similar to the original recipe, just without the egg.
Do I need to change the baking temperature or time?
Most egg replacements don't require a temperature change, but baking time may shift by 1 to 2 minutes. Applesauce and banana make cookies brown faster, so watch them closely. Aquafaba and flax slurry may bake at the same speed as eggs. Always check the first batch and adjust for your oven.
Will the cookies taste different?
Applesauce and banana add their own flavors, which is obvious in plain cookies but blends into chocolate or spiced ones. Aquafaba, flax, and oil are nearly neutral. Cornstarch has no flavor. The biggest change is usually texture — softer with applesauce, denser with flax — rather than taste.
Can I use these replacements in all cookie recipes?
Most work in most recipes, but delicate cookies like meringues or tuiles need aquafaba or flax slurry for structure. Sturdy cookies like oatmeal or chocolate chip work with any replacement. If you're unsure, start with aquafaba — it's the most versatile and closest to eggs in how it behaves.