Whether you’re baking for someone with allergies, following a plant-based diet, or just ran out of eggs, powdered egg replacer is a game-changer in cookies. And let me tell you—these cookies are just as soft, chewy, and taste as irresistible as the classic version!
Just because you don’t have eggs or someone at home who doesn’t eat eggs doesn’t mean you must miss out on the most delicious chocolate chip cookies! These eggless chocolate chip cookies call for a powdered egg replacement and have become one of my favorite chocolate chip cookie recipes!
I have been testing ingredient substitutes in chocolate chip cookies, and this is a recipe you will want to hang on to! The flavor is fantastic in these cookies! You will love the crispy texture on the outside and the chewy middle!
What is an egg replacer?
Eggs act as a binding agent in many baked goods, helping to hold ingredients together. Egg replacers often contain ingredients like starches that help to bind ingredients and provide structure. The egg replacer that I used contains potato starch and tapioca starch
Why Use Powdered Egg Replacer?
Powdered egg replacers (like Bob’s Red Mill, Ener-G, or other brands) are great because they mimic the binding power of eggs without altering the taste. Plus, they’re super easy to use—just mix them with water, and boom! You’ve got a perfect egg alternative.
Other natural egg replacers include a chia seed egg, a flax egg, mashed banana, Greek Yogurt, and applesauce.
Ingredients Needed
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon Bob’s Red Mill Egg Replacer
3 tablespoons water
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Additional Ingredients- You can add anything you would typically add to your chocolate chip cookies, such as nuts, dried cranberries, white chocolate chips, pretzels, coconut, or raisins.
Recipe note: You can make these cookies vegan or dairy-free by using vegan butter
Here is a recipe with these same cookies on my tiktok channel
Equipment
Cookie Sheet or Sheet Pan
Parchment Paper or Silicone Baking Mat
Instructions:
- Whisk the Bob’s Red Mill Egg Replacer and water in a small bowl. Let it sit for a few minutes to thicken.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and the prepared egg replacer mixture.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Preheat oven to 350°F. Drop by rounded tablespoons of cookie dough onto ungreased baking sheets. Bake for 10-12 minutes, or until golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Storage: You will want to wait until the cookies are at room temperature before storing them. You can store them at room temp in an airtight container for up to five days. You can also store these in the freezer.
I used Bob’s Red Mill egg replacer in this chocolate chip cookie recipe, but there are other brands that will also work well. I believe all of these are gluten-free.
Ener-G Egg Replacer: A well-known brand that’s been around for a while. It’s a popular choice for many bakers.
Orgran No Egg: Another widely available option that is often compared to Bob’s Red Mill.
Here are some more chocolate chip cookie variations.
Bread Flour Chocolate Chip Cookies
Buttermilk Chocolate Chip Cookies
Olive Oil Chocolate Chip Cookies
Malted Milk Chocolate Chip Cookies
Did you make these eggless chocolate chip cookies? How did they work for you? Please comment below this blog post or tag me on social media and tell me how you liked them! You can find me on Facebook, Instagram, Twitter, and Pinterest.
