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  • Writer's pictureMessy Vegan Baker

Vegan Egg Replacers

Updated: Jan 19, 2021

Hello everyone and happy new year! I’m excited to start this new series! I wanted to start this year off by figuring out what the differences are between all the vegan alternatives for baking. So we’re starting the series off with trying out all the different vegan egg replacers. There are a TON of them though, so we’re going to do 4 at a time and compare as we go. I have the cookie recipe down below as well as how to make each vegan egg, and the pros and cons of each. Hope you enjoy!





Vegan Chocolate Chip Cookies:


1 c coconut oil

1 c brown sugar, packed

1/2 c granulated sugar

2 vegan egg replacers

1/2 tsp vanilla extract

2 1/2 c flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

diary free chocolate chips


Cream the coconut oil and sugars together until they’re a smooth homogenous mixture

Add in the vegan eggs and vanilla and mix on medium until well combined

Stop the mixer and add in the flour, baking soda, baking powder, and salt

Mix on low until almost combined

Add the chocolate chips and mix until just combined

Cover the bowl with plastic wrap and place in the fridge for 30 minutes or overnight

Heat the oven to 350 degrees F

Scoop the cookies onto ungreased baking sheets about 2 inch apart

Optional: freeze the cookies for about 10 minutes then place them in the oven

Bake for 12 - 15 minutes or until the edges are golden brown

Let cool for 5 minutes then transfer to a cooling rack and let cool completely


These freeze very well for up to 3 months

Vegan Egg Replacers (makes 1 “egg”):

Mashed Banana:

1/4 c mashed banana, about 1/2 of a banana(make sure it’s ripe)

1 tsp baking powder

Mash the banana thoroughly until there are no or very small clumps

Make sure it’s 1/4 c worth of mashed banana

Add the baking powder and mix until well combined

Either set aside until you need to use it or add it to the batter/dough


Helps to leaven

Adds an extra flavor (could also be a con depending on if you want to taste the banana or not)


Can taste the banana

End result:

Bakes well - like a cookie should

Spreads out well

Light golden in color like a regular cookie

Good caky texture

Pumpkin Puree:

1/4 c pumpkin puree

Measure it out and add it to your batter


Easy to use

Don’t taste the pumpkin


Makes your baked goods slightly more orange

End result:

More orange than normal cookies

Spreads out well

Good caky texture

Chia Seeds:

1 tbsp chia seeds

3 tbsp room temperature water

Combine the chia seeds and water, whisk together, then set aside for 5 minutes or until it gels up


Works well


Have to make it ahead of time

See the seeds in the batter (if it’s a light baked good)

Can get some of the seeds stuck in your teeth

End result:

Don’t spread much

Light in color

Caky texture

Ground Flaxseeds:

1 tbsp ground flaxseed

2 1/2 - 3 tbsp room temperature water

Combine the ground flaxseeds and water together

Whisk until well combined then set aside for about 5 minutes until it gels


Works well


See the seeds in the baked good if it’s light color

Have to make it ahead of time

End result:

Spreads like cookies

Browns like a regular cookie

Light caky texture

Apple Sauce:

1/4 c apple sauce

Add to the the dough or batter when needed


Easy to use/don’t have to make it ahead of time

Adds slight sweetness to cookies

Good cookie dough consistency


Cookies spread a lot

End Result:

Browned a lot

Spread out quit a bit

Thin crunchy texture (Can be lighter and fluffier if you don’t bake it as long)

White Vinegar & Baking Soda:

1 tbsp white vinegar

1 tsp baking soda

Combine vinegar and baking soda in a bowl and whisk together

Add to the mixture when needed

Note: this is supposed to be used to help leaven your baked good, not moisten it, so if your dough is drier than you want, add non-diary milk one teaspoon at a time until it’s the right consistency


Easy to make and use


Makes the dough drier than typical cookie dough

End Result:

Stayed a fairly light color

Didn’t spread as much

Crispy outside and a caky inside

Milk, Oil, & Cornstarch:

2 tbsp non-dairy milk

1 tbsp neutral tasting oil, like canola or grape seed

1 tsp cornstarch

Combine all three ingredients into a bowl and mix until well combined

Add to mixture when needed


Easy to use

Good texture of the batter

Fluffy cookies with a crunchy outside and a caky inside


Have to mix it beforehand

End Result:

Slightly golden color

Didn’t spread much at all

Very light and fluffy with a crunchy exterior


3 tbsp aquafaba/chickpea juice

Add it to your batter or dough whenever you need it


Easy to use/don’t have to make it ahead of time

Great texture of cookie dough and cookie

Cookies get a nice golden color


Cookies spread more than usual

End Result:

Spread out

Golden on the tops

Crunchy exterior and caky interior


All of these egg replacers are valid options

You can use different ones to get different textures and flavors (like banana adds flavor)

My personal favorite ones: ground flaxseed, aquafaba, and the milk, oil, and cornstarch mixture

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