01
Egg Substitute
10.0best for cookies1:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitute
in cookies.
Egg adds moisture and binding to cookies, affecting their spread and chew. Substitutes need to bind and add moisture without drastically changing spread or chew.
top substitutes
02
Chia Seeds
8.0best for cookies1 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
03
Flaxseed
8.0best for cookies1 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
show 6 more substitutes
04
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
05
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
06
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
07
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
08
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
09
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0