Tips To Prepare Cookies Recipe Eggless Quick

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Craving delicious cookies but missing some eggs? Fear not! This guide is your one-stop shop for everything eggless cookies. We’ll explore various eggless cookie recipes, provide helpful baking tips, and answer frequently asked questions to ensure your eggless cookie endeavors are a success.

Why Go Eggless?


There are several reasons why you might choose to bake eggless cookies:

Dietary Restrictions: People with egg allergies or those following vegan or vegetarian diets can’t consume eggs. Thankfully, eggless cookies offer a delicious alternative.

  • Missing Eggs? We’ve all been there. Ran out of eggs right before baking? No problem, this guide provides recipes that don’t require them.

  • Egg Substitutes: Your Baking Arsenal

    Here are some excellent substitutes for eggs in cookie recipes:

    Flaxseed Meal: Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes. This creates a gel-like consistency that mimics the binding properties of eggs.

  • Applesauce: Unsweetened applesauce adds moisture and texture to cookies. Substitute 1/4 cup of applesauce per egg.
  • Chia Seed Gel: Similar to flaxseed, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 15 minutes. This creates a chia egg that can replace eggs in baking.
  • Mashed Banana: Ripe bananas add sweetness, moisture, and act as a binding agent. Use 1/3 cup of mashed banana per egg.

  • Classic Eggless Chocolate Chip Cookies (Makes about 2 dozen cookies)


    1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

  • Directions:

    1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
    2. In a large bowl, cream together softened butter and sugars until light and fluffy. Beat in vanilla extract.
    3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
    4. Fold in chocolate chips.
    5. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space for spreading.
    6. Bake for 10-12 minutes, or until edges are golden brown. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    Additional Delicious Eggless Cookie Recipes

    Looking to expand your eggless cookie repertoire? Here are a few additional recipes to try:

    Peanut Butter Cookies: Substitute applesauce or mashed banana for the eggs in your favorite peanut butter cookie recipe.

  • Oatmeal Raisin Cookies: Use flaxseed meal or chia seed gel as an egg substitute in your go-to oatmeal raisin cookie recipe.
  • Double Chocolate Chunk Cookies: Adapt your favorite chocolate chip cookie recipe by adding cocoa powder to the dry ingredients and using chopped dark chocolate instead of semisweet chocolate chips.
  • Snickerdoodles: Replace the eggs with applesauce or mashed banana in your snickerdoodle recipe for a delightful cinnamon sugar treat.

  • Eggless Cookie Baking Tips:

    Use room temperature ingredients: This ensures proper mixing and even baking.

  • Don’t overmix: Overmixing can lead to tough cookies. Mix until just combined, then stop.
  • Chill the dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much during baking.
  • Bake for the right time: Don’t overbake! Eggless cookies tend to be a little more delicate than their egg-containing counterparts. Watch them closely and remove them from the oven when the edges are golden brown.

  • Conclusion

    Eggless cookies are a delicious and versatile treat that everyone can enjoy. With the right substitutes and baking tips, you can create delectable cookies that are perfect for any occasion.


    1. Can I use any type of milk in eggless cookies?

    Yes, you can use any type of milk you prefer, such as dairy milk, almond milk, oat milk, or soy milk. Just make sure to use the same amount as what the recipe calls for in eggs.

    2. Do eggless cookies taste different than regular cookies?