Whether you have someone in your house who eats an egg-free diet or the egg prices have disrupted your food budget, here are 10 ways to replace eggs in chocolate chip cookies! 

I’ve gone down a rabbit hole regarding eggless baking, specifically eggless chocolate chip cookies. I tested one chocolate chip cookie recipe with 10 different egg substitutes. I am here to share my findings of what I thought worked and didn’t work.

Here is the basic cookie recipe I used with all of these- only changing the type of egg replacer.

Control Chocolate Chip Cookie 

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon vanilla extract

Egg Replacement of choice ( see options below)

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions 

1. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the vanilla extract and egg replacer of choice
3.  In a separate bowl, combine flour, baking soda, and salt.
4. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in the chocolate chips.
6. 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.
7.  Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Print

Control Chocolate Chip Cookie

Servings 15 Cookies

Ingredients

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• Egg replacement of choice replacing 1 egg
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chip cookies

Instructions

1. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

2. Beat in the vanilla extract and egg replacer of choice.

3. In a separate bowl, combine flour, baking soda, and salt.

4. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Stir in the chocolate chips.

6. 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.

7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. 

10 egg replacements for Chocolate Chip Cookies

Bob’s Red Mill Egg Replacer

Amount: Follow package directions (usually 1.5 tablespoons powder + 2-3 tablespoons water per egg).

Review: These cookies turned out crispy on the outside and chewy on the inside.  I couldn’t tell the difference between cookies made with eggs and Bob’s Red Mill Egg Replacer.  However, this is a more expensive egg replacement option.

Full Recipe for Egg Replacer Chocolate Chip Cookies 

Chia Seed Egg

Amount: 1 tablespoon of chia seeds + 3 tablespoons of water per egg. Let it sit for 5-10 minutes to gel.

Review: Chia seed eggs created a desirable texture. The cookies turned out crispy but less chewy on the inside. You could also tell the chia seeds were in the cookies—which could be a good or a bad thing, and the chia seeds added a nutty flavor. Chia seeds have fiber and antioxidants, so they are a healthy option for replacing eggs. They are also a budget-friendly option.  Chia seeds are a great vegan option and might make the cookies slightly more dense.

Recipe for Chia Seed Egg Chocolate Chip Cookies 

Greek Yogurt

Amount: 1/4 cup plain Greek yogurt per egg.  You can use vanilla Greek yogurt for a sweeter cookie.

Review: Greek Yogurt created a softer, cakier cookie on the inside but still crispy and satisfying on the outside.  This is an excellent option because it’s an ingredient many might already have in their fridge.  Greek Yogurt is high in protein and is a budget-friendly option. Cookies will be slightly more dense.

Applesauce

Amount: 1/4 cup unsweetened applesauce per egg.

Review: Applesauce is a natural binder, budget-friendly, and you can’t taste the applesauce in the cookies! The cookies turned out soft, similar to the chocolate chip cookies you might find in a grocery store bakery. I recommend letting these sit overnight before eating them to get the best texture!  Applesauce works fantastic as a binder and also adds the moisture that an egg would also add.

Recipe for eggless applesauce chocolate chip cookies 

Mayonnaise

Amount: 3 tablespoons per egg.

Review: Mayonnaise worked decently as a binder. The cookies were nice and crisp on the outside and chewy on the inside.   The cookies had to be completely cooled before they could be moved off the sheet pan.  Mayonnaise has a savory tang, so you may want to add more sugar if you use mayonnaise in your cookies.  They offered a decent texture but were crumblier than other egg replacements I tried.   Still, it will work if you have mayonnaise but no eggs.  Mayonnaise is also going up in price, so it may not be the best budget-friendly option.

Cornstarch Slurry

Amount: 1 tablespoon cornstarch + 3 tablespoons water per egg.

Review:  I was pleasantly surprised at how much I enjoyed chocolate chip cookies made with a Cornstarch Slurry!  They almost tasted like they were made with powdered sugar!  The cornstarch slurry worked well as a binder!  The cookies did end up flatter, but they were light and airy!  A cornstarch slurry was by far the most budget-friendly option I tried. Cornstarch is very inexpensive, and most people have cornstarch in their pantry!

Ground Flaxseed Egg

Amount: 1 tablespoon ground flaxseed + 3 tablespoons water per egg. Let sit for 5-10 minutes to gel.

Review:  A flax seed egg worked better in a cookie than a chia seed egg.  It worked great as a binder, and the texture of the cookies was among my favorite out of all the egg replacements I tried.  The cookies were chewy on the inside and crispy on the outside.  I did have to blend my flax seeds in a mini food processor because I only had whole flaxseeds.  You got a nutty flavor that I liked!

Recipe for Flaxseed egg chocolate chip cookies

Peanut Butter

Amount: 1/4 cup peanut butter per egg.

Review: This works great but isn’t a classic chocolate chip cookie per se.  If you like peanut butter chocolate chip cookies, you’re in luck!  Peanut butter creates a chewy cookie with great texture and flavor- as long as you like peanut butter!  Peanut butter is also accessible. Most people keep it in their pantries!

Mashed Banana

Amount: 1/4 cup mashed ripe banana per egg.

Review: Banana creates moist, softer, and crispier cookies. You can also taste the banana in the cookies, and the flavor can be super sweet; you may want to reduce the sugar. Banana was my least favorite egg replacement out of the options I tried, although this is affordable and easily accessible!

Aquafaba ( liquid from canned chickpeas)

Amount: 3 tablespoons of aquafaba per egg.

I added 1/4 cup more flour to this recipe to account for the extra liquid from the Aquafaba.  I was very pleasantly surprised by how well this recipe worked.  Aquafaba created a delicate, airy, and even slightly chewy texture in the cookies, with a crispy outside and a very satisfying chewy middle!  The flavor of these cookies is what I liked best about them.  You got a slightly salty flavor and I happen to love that flavor profile in chocolate chip cookies!  You do need to open a can of chickpeas to get the liquid, and you can freeze leftover liquid for another time.   You then get some chickpeas for a salad or another recipe.

Aquafaba Chocolate Chip Cookie Recipe 

I used the same equipment: a cookie sheet, a large mixing bowl, a spatula, a cookie scoop, and parchment paper.

Which eggless chocolate chip cookie recipe will you try?  I would love to hear if you tried any of these and what you thought!  Please comment below this blog post or tag me on social media and let me know what you think!  You can find me on Instagram, Pinterest, Facebook, and Twitter.