Egg Substitutes

filed under: Cookies · Food + Drink · Sugar Cookies on April 2, 2020

I took my favorite sugar cookie recipe and substituted 4 different common egg substitutes to see which one would work best in texture, flavor, accessibility to ingredients, and overall satisfaction. After making this recipe 5 times I found that there are pros and cons to each!  You might be surprised by which one won the overall satisfaction test!

Egg Substitutes

How many times have you been ready to make a recipe and realize you are missing one ingredient?!? It’s definitely frustrating, especially if you have actually started mixing the other ingredients! And, right now, it may be harder to run out to the store and grab a dozen eggs. Plus, they are getting more and more expensive. So, I thought I would try a few substitutes for eggs using ingredients that you probably have on hand.

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My base was my Amish Sugar Cookies recipe, which you will find below. The only ingredient I substituted was the egg.

For each substitution, I will let you know the measurement(s) of the ingredients used in place of the egg. I will also give you our opinions on the end results based on our scientific (not really) 5-star (⭐️⭐️⭐️⭐️⭐️) scale.  

Flaxseed in Bowl Being Used as Egg Substitute

Flaxseed

Flaxseed has lots of nutrients and can be beneficial to our bodies. It is loaded with antioxidants and can also help lower cholesterol and help with heart health. Just remember, before baking with the flaxseed, you need to soak it in water for about 5 minutes. This helps get the most nutritional value out of the flaxseed.

Egg Substitute: 1 large egg = 1 tablespoon flaxseed + 2 tablespoons water (to soak the flaxseed for 5 minutes)

Overall Satisfaction: ⭐️⭐️⭐️

Texture: The cookie was still light and airy

Flavor: The flaxseed is noticeable and gives a slightly nutty flavor.

Accessibility to Ingredients: Flaxseed is fairly inexpensive and it has a long shelf life. But, you can usually only find it in grocery stores and not as many people have it around their house.

Banana

A lot of times, bananas just sit on the counter and get too ripe to eat. But, did you know there is another option besides using the ripe bananas for banana bread? It can actually be used as an egg substitute. So, mash up a banana and put it to good use!

Egg Substitute: 1 large egg = 1/4 cup mashed banana

Overall Satisfaction: ⭐️⭐️⭐️

Texture: The texture was consistent with the sugar cookie, but don’t let looks full you. There was no way to hide the banana flavor.

Flavor: There is a distinct banana flavor in this cookie, so it was definitely the farthest away (taste-wise) from the original.

Accessibility to Ingredients: Bananas do not have a long shelf life, but they can be frozen to use at a later date. Plus, they are easy to find at most grocery stores and gas stations.

Carbonated Water as an Egg Substitute

Seltzer Water (Carbonated Water)

You could use any sort of carbonated water for this substitute (club soda, seltzer water, sparkling water, etc.). Just make sure it is not flavored seltzer water–we didn’t have a taste test on that substitution! But, maybe a lemon sparkling water would give a hint of lemon in your sugar cookie. If you try it, let me know!

Egg Substitute: 1 large egg = 1/4 cup carbonated water

Overall Satisfaction: ⭐️⭐️⭐️⭐️⭐️

Texture: The cookie was light and fluffy, very consistent with the original.

Flavor: This was one of the ‘winners’ in the taste test. It was very consistent with the original sugar cookie recipe. 

Accessibility to Ingredients: You can find carbonated water at gas stations, grocery stores, and in people’s homes if they have a machine to carbonate water.

Baking Soda, Oil, and Water in a Bowl as an Egg Substitute

Baking Powder, Oil, and Water Combination

Most people have baking powder, oil, and water around, so this is possibly the most accessible substitute for an egg in a recipe.

Egg Substitute: 1 large egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon oil

Overall Satisfaction: ⭐️⭐️⭐️⭐️⭐️

Texture: This batch of cookies did not rise like the original recipe, but it still held out as one of the favorites.

Flavor: The flavor had a bit of a tangier flavor than the original sugar cookie, but it was still a popular choice in our taste test.

Accessibility to Ingredients: Most people have baking powder in their cupboard. Plus, you can find it at most stores and it has a long shelf life.

 

Once you have tried one or two (or all) of the egg substitutions, I want to know what you think! What was your favorite? Were you able to ‘trick’ anyone to thinking the cookies were made using the original recipe (with an egg)? What will be your go-to substitute for your future baking recipes?

5 from 4 votes
Tried and Tested, these are the best sugar cookie I've ever had!
Base Amish Sugar Cookie Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

By substituting other ingredients listed above for the egg, you can have five different varieties of my favorite sugar cookie recipe!!

Course: Dessert
Cuisine: American
Keyword: amish sugar cookies, Egg substitutes
Servings: 12
Calories: 221 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 2 1/4 cups (288g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 cup 1 stick or 113g) salted butter, room temperature
  • 1/2 cup (112g or 4 ounces) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (63g) confectioners' sugar
  • 1 large egg, room temperature
  • 1 teaspoon McCormick Pure Vanilla Extract
Instructions
  1. Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
  2. In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
  4. Reduce speed to medium and add the egg (or your egg substitute), mixing just until combined.

  5. Add the vanilla and mix until combined.
  6. Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
  7. Using a scoop that holds 2 tablespoons of dough, drop batter onto the baking sheet, spacing at least an inch apart.
  8. Bake for 8 to 10 minutes, just until the edges begin to darken.
  9. Let cool on baking sheet.

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Comments

  • Donna Brooks says:

    This cake sounds soooooo yummy. Can’t wait to make it 👍🌼.

  • Janet says:

    I just heard about carbonated water the other day! I would never have thought to use it but maybe we’ll give it a go!

    • Amanda Rettke says:

      We were shocked at how well it worked!

  • Alisha says:

    Question… Do you change the timing or the amount of mixing with the carbonated water?

    • Amanda Rettke says:

      Nope, we did not alter the directions in any way. 🙂

  • Jennifer says:

    Awesome

  • Jennifer says:

    💘 it

  • Amy S says:

    I saw this experiment the other day and was shocked that carbonated water came out near the top! I will definitely have to give this a try.

  • Holly says:

    When using flax seed, it will turn out better if you grind it first then add water to it. Strain the flax GOO off from the ground seed and only use the GOO for your “egg”.

  • Jane says:

    Nice I have learnt alot

  • Cat says:

    Have you thought to try meringue powder whipped with a little water?Just curious.

    • Amanda Rettke says:

      I would have tried ALL the options out there, but have limited access to supplies currently. My apologies.

  • Jim says:

    Did you consider trying/using Chia seed? I’ve heard that they can be used as an egg substitute once hydrated

    • Amanda Rettke says:

      I definitely would have but didn’t have any to test. (And to order some online is delivery for a month from now)

  • Robin says:

    Hi! Great post. Lots of wonderful solutions and options for us all. I use applesauce as a substitute for eggs for coffee cakes and cakes. Roughly 1/4 cup unsweetened organic (or not) applesauce per egg. No one had a clue I did this at work where I bake weekly for my coworkers. We call (called) it “Fat Thursday “ lol. Anyway, I’d say the texture is definitely moister and I’ve had to adjust my bake time a bit longer…but the results are delicious! And I’ve made gobs of homemade coffee cakes, a pumpkin sheet cake too. No apple flavor. Does make it a tad sweeter I’d say even using unsweetened. But no one ever knew it was eggless lol. Again. I’ve only baked cakes with the applesauce sub but it is another great option for us all!

  • Leanne Teron says:

    Hello:
    I have been baking vegan 25years and never tried carbonated water. I am looking forward to trying this out.
    Another substitute I use is aquafaba I will try it with your recipe and let you know.
    Thank you:)

    • Amanda Rettke says:

      Yes, please let me know how it works for you! We were so surprised at the results!

  • Mahima Sarin says:

    While using flaxseed as egg substitute, do we need to ground flaxseed soaked in water or just that water is to be used?

    • Amanda Rettke says:

      You soak the flaxseed in the water, discard the water, and use the soaked flaxseed in the dough.

  • kate says:

    will totally be trying some of these! My daughter is allergic to eggs!

  • Tanaquil says:

    Thanks for the egg substitutes.
    Will it works for peanut butter cookies?

  • T says:

    What about using applesauce as an egg substitute?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      I have heard of applesauce being substituted in recipes, but I have not tested it. The general rule is to replace one egg with 1/4 cup of applesauce. Good luck!

  • Liza says:

    I haven’t tried this recipe yet, it wanted to mention that I often use flax egg as a substitute as my son is allergic to eggs. Bob’s Red Mill makes a Ground Golden Flax (lighter in color than the darker flax seed) and the recipe for “flax egg” is on the back of the package. I think they recommend 1T ground flax with 3 T water, let it sit for about 5 mins, then whisk until it gets thick, then use the whole mixture to replace the egg. It’s worked well for me in many recipes, but I’m anxious to try the carbonated water as well!

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