How to Make Cookies Without Eggs

Eggless cookies are not limited to the oatmeal and chocolate no-bake cookie variety. There are a number of egg substitutions that can be used for making any type cookies if you are out of eggs or you are attempting to create a vegetarian or vegan lifestyle. Many substitutions are already on your pantry shelf and, if not, can be purchased the next time you are at the grocery or health food store.

Things You'll Need

• Soft silken tofu
• Buttermilk
• Baking soda
• Yogurt
• Flaxseed powder
• Egg replacer powder
• Whisk

Instructions

1. Use a whisk or mixer to whip 1/4 cup of soft silken tofu for each egg needed in the recipe.

2. Replace the water or milk called for in the recipe with an equal amount of buttermilk. Replace the baking power with 1 1/4 times the amount of baking soda.

3. Thin yogurt with water to a consistency similar to crème. Replace the water or milk in the recipe with the thinned yogurt and increase the baking soda by 1/4 the amount called for.

4. Mix 1 tsp. flaxseed power with 1/4 cup of water for each egg called for in the recipe.

5. Mix 1 tbsp. of egg replacer powder in 2 tbsp. of water for each egg. Whisk or blend until smooth.

Tips & Warnings

• Flaxseed powder may be purchased at any health food store. It gives cookies a nutty flavor and is best used in dark cookies, such as oatmeal or chocolate chip. Powdered egg replacers may be found at most grocery and health food stores. If kept tightly closed, the box can remain on the shelf for up to a year. Soft silken tofu can be used as a substitute for other dairy products such as sour cream, yogurt and ice cream. Some brands of tofu, such as Mori Nu, may be stored on the pantry shelf for several years and only require refrigeration after the box has been opened.