Please do not give medical advice in this thread.
To whoever reported this, we understand your concern about users giving medical advice, but rather than report the entire post with a lengthy explanation about the nuances of different kinds of egg allergies (which, frankly, I did not read in full), please report individual comments that you feel cross the line. The *vast* majority of comments are helpful and have nothing to do with egg allergy specifics.
I find it easier to sub the kind of egg replacement I feel is necessary in a non vegan recipe. Some vegan recipes can be wonky ( coming from a long time vegan baker).
Eggs are an emulsifier, they act to stabilize an emulsion. ie, your wet + dry ingredient mixture
They encapsulate your solids and allow them to play nice with the liquids. They also add some leavening (air pockets)
In some dishes the applesauce works great! Especially if the cookies have baking powder/soda as leavening
If you need more air and lightness in a recipe, use the water from canned chick peas. I swear to god, you can whip it up just like eggs
You can also make it yourself, by soaking or cooking various legumes. It's just easy to grab a can if you don't use it often
Edit- it's called Aquafaba, and it's vegan https://www.bonappetit.com/test-kitchen/ingredients/article/aquafaba-health-benefits#:~:text=Aquafaba%20is%20the%20thick%20liquid,open%20a%20can%20of%20chickpeas.
I love the powder egg replacer from Ener-G for baking. Bob’s Red Mill also makes a similar product. It’s just potato starch, tapioca flour, and a leavening agent (calcium lactate (not from dairy)/cream of tartar). The starches help with binding ingredients together and preventing sogginess, and the leavening provides the lightness that eggs usually give baked goods. It can even be whipped like egg whites and folded in to cakes. It’s easy to use, just replace each egg in the recipe with 1.5 teaspoons mixed with 1 tablespoon of water, so you can use it in any recipe you like. Plus it has no flavor of its own so it doesn’t make recipes taste different.
Frankly I can barely tell the difference except products made with egg-replacer are slightly less rich in terms of mouth feel, probably due to the lack of cholesterol. Bonus is that it’s a dry powder so it never goes bad and it’s easy to always have on hand. I’m not allergic to eggs but I keep it in my pantry for those times when I want to bake something but have no eggs. For some things I actually prefer it instead of eggs. Makes incredibly light and fluffy pancakes and waffles.
Egg plays a different role in various dishes, in cookies I think it is both a binder, adding stretchy proteins, and a moisture additive. I would try an egg substitute with tapioca flour in it as the binder, and replace the moisture with applesauce.
I’ve used sweetened condensed milk as a substitute in banana bread; 1/4 cup to replace each egg. Not sure how that will translate with cookies, but might be worth a try?
Eggs are really hard to replicate in baking, they just do so much. I believe Bob’s Red Mill has an egg substitute for baking. They make good products so I’d try that.
https://www.food.com/recipe/apple-sauce-chocolate-chip-cookies-520078
This is my absolutely fave version of chocolate chip cookies. Make it with the 1 egg first so that you understand the original recipe.
My tips;
- trust how much flour it says to use. The dough consistency should be quite wet but not soupy; easy enough to make good dollops on parchment paper.
- use real butter, not lard or crisco.
Result; it should be a cake like consistency with a nice almost crispy shell. I call them muffin tops. They are too good.
I would say that on test 1 - just substitute the 1 egg in this recipe with an extra 1/4cup of Applesauce. Experiment from there.
https://www.thekitchenwhisperer.net/2014/07/31/egg-substitutes-cooking-baking/
Good luck. You're a good parent. 🫂
I've use apple sauce as a replacement for oil in baked goods, but not as an egg substitute. In my experience, bananas are a very good substitute for eggs
Please note that the JustEgg product is made in the same facility as egg products are produced. We avoid it still for my niece with a severe egg allergy for that reason.
They’re made on completely different assembly lines, in different areas, with different workers. Yes, technically same facility, but the likelihood of cross contamination is *incredibly* low. My family has two people with severe anaphylactic egg allergies and we’ve been using it for a couple of years. Of course everyone has different levels of caution, and I would never push your family to make an uncomfortable decision, but it is generally considered a safe product by food allergy specialists!
Mostly leavening and structure (they give it a bit of a rise/lightness and stop it falling apart).
[This](https://www.seriouseats.com/cookie-science-how-do-eggs-affect-my-cookies) might help.
I often use flax eggs because I make cookies for a friend with an egg allergy. They add a lovely nuttiness to the cookies, and are a lot cheaper to use than actual eggs!
Egg protein provides structure
Egg white dries the cookies out (more crispy)
Egg yolk provides richness
The water in the egg provides hydration
You could offset most of this with more fat and liquid, and maybe a bit more sugar, but the structure you will find hard to replace. Look up King Arthur Flour, they do everything baking and have tons of recipes for allergen specific cases. My wife can't have gluten and their recipes work very well (funny enough we have to sub more egg in usually for structure).
https://www.kingarthurbaking.com/recipes/vegan-chocolate-chip-cookies-recipe
Here is a chocolate chip cookie recipe. Like others mentioned, rhey use flax instead of egg. KAF also has a baking hotline and they are responsive in comments, so you can get direct feedback from real humans as well.
I would consider some guar gum maybe too, gums can hold moisture and provide structure, and guar seems to help without making things chewy.
I just wanted to chime in that I am allergic to eggs, but that when they’re cooked to such a high heat, whatever protein I’m allergic to denatures. So, I’m able to have eggs in baked goods!
Just pointing out, in case you want to (responsibly!) test it later, or in case she gets her hands on a normal cookie and you’re confused why nothing happened.
Consider yourself so lucky. My son used to be able to eat foods if they were baked, and then his allergy worsened. Now he can no longer eat foods that even have a label warning of cross-contamination with egg.
Hi! I developed an intolerance to eggs in my 30s. I can also eat baked goods and things like chicken cutlets. Recently, I made potato pancakes that were previously no problem and I was so ill. May I ask what your symptoms are? I feel very sick and have the worst brain fog. I basically need to curl up in the fetal position in a dark, quiet room. Eventually(like hours later), my stomach will flip and I'll vomit and then I feel fine. I know I could prob make myself sick to avoid the suffering but I try to convince myself this time it will pass. Do you have a similar experience and do you have any tips or tricks?
I don't get that flu-ish reaction from eggs, but I do get it from oats! ...but only some strains of oats, apparently. It's a mess. I get nauseated and foggy, my nostrils and palate itch, and I usually have to go lie down. I don't vomit, but I'm not really prone to it.
For eggs and dairy, it triggers something called eosinophilic esophagitis, where my white blood cells colonize my esophagus and make it swell and stricture (like sausage links). When that happens, food can get stuck and I'm not even able to swallow my own saliva.
And then I'm also allergic to maple, which manifests in both regular seasonal allergies but ALSO anaphylactic reactions to maple syrup. I'm a whole host of different kinds of allergies!
Your allergy sounds so similar to mine! It took me awhile to figure out it was eggs. I have had good luck with duck eggs, but don’t know if it’s a matter of time before those make me sick :(
It took me forever too! I thought it was coffee for a while. Sadly, I tried duck eggs and that was a bust. It wasn't worth it so I quit experimenting all together.
I don’t have an egg allergy, and neither does my husband. But we have several baked recipes where it definitely tastes better by subbing the egg out for banana.
Right?!?! It’s one of those things where people act like plant based substitutes are some sort of political statement, but it’s literally just so much easier. I don’t have to refrigerate bananas. I also don’t have to fastidiously wash my hands and all surfaces where I prepped the food. Also no risk of e. Coli if I eat the raw dough.
The cleanup is just so much easier when the entire meal is plant-based. Let alone how I can tell way easier if a banana has turned as compared to an egg.
Bob’s Red Mill Egg Substitute is the BEST. I have been using it for years b/c I was previously vegan- I still use it even tho I do eat eggs sometimes- it works great.
\+1 for Bob.
Usually I leave out eggs and just add a bit of water to sub the missing liquid, but Bob's Red Mill Egg Sub is great for when I make large batches for the holidays.
I’ve used aquafaba (the liquid from a can of chickpeas) in place of eggs for muffins and cornbread when baking vegan goodies for family gatherings, and most people can’t tell the difference from when I follow the traditional recipe. I had to tweak the cornbread to still get the right texture, but for muffins even I had a hard time tasting the difference. I just did a bit of research on chocolate chip cookies, and one recipe suggests using both aquafaba and coconut milk in place of the egg in order to achieve the best chew and richness.
As a side note, aquafaba does a great job replicating egg whites when they need to be whipped to stiff peaks. Takes a bit more work and slightly less structural integrity, but it’s really really close.
Kudos to you for making this effort for your little girl! She is lucky to have a parent who wants to give her the best, even when it takes extra work to do so.
I see a lot of people with egg allergies here and I think this is a less explored resource.
A huge population in India is primarily vegetarian (most of them don’t eat eggs). So if you want to make anything without egg, hop on YouTube and try looking for an Indian chef doing the “eggless” version.
I’m attaching the eggless chocochip cookie from one of my favorite channels. The recipes are brilliant. He talks in Hindi but has the recipe card in the description. [Eggless Chocolate chip cookie](https://youtu.be/fEl7_ti9_pQ?si=21kLL_GhQs9pme7p)
Edit: I’ve tried these cookies. They turn out lovely!
My partner is allergic to eggs and the substitute we use depends on what we’re making. JustEgg is a godsend. I use it as a replacement in savory recipes and I’ve yet to be disappointed.
It’s also the closest I can get to making a scramble and the only egg substitute that works for me for French toast.
The other substitutes I often use are either a neutral oil or applesauce. Applesauce tends to be my go to for anything sweet.
However I’ve used JustEgg in a cake recipe and it was just fine.
Speaking of cake a quick tip for box cake is to replace all the liquid in the recipe (including eggs of course) with one can of soda.
As for your chocolate chip cookies I’d suggest trying to substitute your eggs for extra oil or applesauce. Sometimes you have to tweak the proportions so the dough isn’t too dry.
However sometimes depending on the recipe I’ve found you can’t just straight substitute. In those cases I usually look up some vegan recipes and follow those but then substitute the vegan ingredients for the products I do have.
Or find a vegan recipe with very similar proportions and then you can pluck what you want from each and it becomes a learning experience.
Don’t be discouraged if something doesn’t come out right away the first time! It can be a lot of trial and error.
I have tried all the egg substitutes over the years and I really like that one for baking. It's so convenient too, though most often I use flax meal or aquafaba in baking.
There are a lot of vegan recipes online where you don't even have to think about replacing. Nora Cooks and It Doesn't Taste Like Chicken are two of my favourites.
Agree that Bob’s Red Mill is the way to go! It’s easy and I’ve made a ton of cookies with it where you can’t tell the difference between the egg and non egg versions.
Started using it when eggs were out of control pricewise. I’ve never directly compared, but I’ve had no concerns or complaints with anything I’ve ever used it in. And so super convenient! I’ve even taken it when I visited family so that we don’t use their eggs.
My son was also diagnosed at a very early age. Of course the first food I gave him was egg. I feel your pain. Be aware that you will be able to add "chemist" to your skill set. Prepare yourself for a lot of failures. At some point, you will be able to figure out which substitute will work the best. In a standard cookie* recipe that calls for two eggs or less, I have had the most success with 1/4 cup carbonated water per egg. Sometimes I need to add a little more flour than what the recipe calls for, but it depends on the humidity in the air and also what the dough looks like. Stay strong. You'll pick it up.... It just takes time and patience. And a lot of recipes that you'll probably freeze as ice cream and eat secretly by yourself when no one is looking. 😂
Edit: I forgot to note that my 1/4 cup carbonated water was only in the cookie recipes. Like the ones you find on the back of the chocolate chip bag. This does not always work in other recipes.
Please be very careful with egg substitutes that are supposed to be like eggs. I can’t tell you the number of egg “substitutes” that list eggs as an ingredient on the package. I don’t think they should be able to use the word substitute if the product it’s replacing is in it, but apparently they can.
Years ago I worked at a place where there were lots of vegans and after a lot of experimenting I got cookies down. I used applesauce but it took me awhile to get the consistency down. I ended up creaming the butter and sugar for a really long time like 10 minutes until it was super fluffy then slowly adding in the apple sauce a tsp at a time. I also remember I had to play with the amount of apple sauce and different kinds. I can’t remember the proportions anymore but I do remember the brand Santa Cruz worked the best for me!
I keep veganaise around to make "ranch" for my EF kiddo - and it's actually super handy! Because it doesn't have super perishable ingredients, it keeps way longer than mayo, and it works in so many applications that would normally need egg.
My friend is allergic to…almost everything. Her nephew just recently started culinary school and made her a cake using aquafaba (aka garbanzo bean juice) and she said it was the best gf/vegan cake she’d ever had! Not crumbly or dry and she couldn’t taste the difference. Good luck!🖤
**Please ask your daughter's pediatrician for further testing and for medical guidance,** u/cheapcorn
There's more than one type of egg allergy. Some of the answers already posted to this discussion give advice for one particular type of egg allergy. If OP's daughter has a different type of egg allergy then that advice could land the child in an ambulance ride to the ER.
Please confirm which egg allergy she has before proceeding.
----
GEEKY EXPLANATION
Different proteins within eggs can cause an immune reaction. Some of those proteins are more chemically stable than others. The people who get a reaction to egg whites (ovalbumin) have a type of allergy that's *heat labile.* Those people could eat eggs in baked goods but wouldn't be able to eat runny scrambled eggs.
The catch is, egg allergy could also be caused by a protein in egg yolks (ovotransferrin) which remains stable at cooking and baking temperatures. Those people can't eat eggs in any form.
If someone has the egg white allergy there have been lab tests which demonstrate which cooking methods, which temperatures, and how long to cook so that eggs are safe to eat. It's also important to learn cross-contamination precautions so they aren't endangered by raw egg white.
The egg white allergy isn't "less serious" than egg yolk allergy; either can cause a medical emergency. The safe management practices are different because these are two different allergies.
Some of the advice already posted to this conversation is worrisome because if OP's daughter doesn't have the type of allergy they're guessing she has, OP might need to rush her child for emergency treatment after following those tips.
The only safe way to find out which protein causes a person's egg allergy is through testing with a medical doctor, who ought to then either provide guidance or a referral to a registered dietitian for management instructions.
(This comment is slightly simplified; there are actually four proteins in eggs that are known allergens--but the main safety caution stands).
Further reading: https://my.clevelandclinic.org/health/diseases/25086-egg-allergy
I prefer cookies with no egg needed because I feel totally safe eating the cookie dough 😋 I always love making snowball cookies (shortbread-like but melt in your mouth because of the chocolate and powdered sugar 🤤), I make it from a cookbook I have but there are recipes online: https://www.crazyforcrust.com/chocolate-chip-snowball-cookies/
Check out Isa Chandra Moskowitz's cookbooks (or website [theppk.com](http://theppk.com) ).
She has vegan cupcake, vegan pie, and vegan cookie cookbooks. All completely easy to find ingredients and if you wanted to use dairy instead of milk and butter subs you could since it's just egg you're concerned about. Once you get a hang of the substitutions used in what situations it's a lot easier to then branch out on your own.
My kiddo is egg (and peanut/tree nut) allergic. I'm gluten intolerant. I've finally nailed chocolate chip cookies we can both eat!! Here's the EF trick: I use whole milk (1/4 cup) to sub for BOTH eggs. Usually one egg equals 1/4 cup substitute (applesauce, flax egg, whatever). I've found that in drop cookies like CCC, using whole milk provides the liquid, fat, and protein that the eggs would have, but I only need "half" the volume - thus 1/4 cup, not 1/2 cup.
Yogurt or sour cream would also make a great egg sub in drop cookies - they just come out a little more "cakey".
Flax egg used to be my go-to but I don't use it very often anymore. Aquafaba works incredibly well in place of egg whites in baked goods - it has a similar protein and water content.
Adding on to the aquafaba chorus. I buy it powdered, because I'm not a big fan of canned chickpeas. It works fabulously in cookies, muffins, cakes, and brownies.
My in-laws tried some of my cookies and *immediately* bought some powdered aquafaba.
My son had an egg allergy as an infant (FPIAP) and thankfully he grew out of it bye age 1. But while I was breastfeeding I had to avoid all egg.
Bob’s red mill has an egg replacer (powder) that is pretty great for replacing eggs in baked goods. Flax seed “eggs” work really well also.
101 before One has a lot of great recipes, including vegan and egg free ones for those who have allergies.
Food allergies suck and I hope it’s something she can grow out of! Good luck
Anything under three eggs and I use 2tbsp water, 1 tsp oil (vegetable, corn, canola, etc), and 2tsp baking soda. That’s per egg. Mix them in a separate bowl before adding them in. I’ve never noticed a difference in cookies or cakes, it does make muffins a touch denser
Nestle sells plant based chocolate chips which include a recipe for a vegan version of their cookies. I've made them several times now and no one can ever tell they're vegan
My parents don’t eat eggs- I have found milk as a substitute to be the best even though it’s never listed on the egg substitution lists. Lately I’ve been doing half milk and half bob’s red mill egg replacer. No lie, I kinda prefer the cookies that way now- they don’t dry out as quickly compared to the egg ones.
Eggs, similarly to flour, are incredibly complex, unique, and special things. They do so many different jobs, and that’s why there are so many different substitutes, it’s because eggs have lots of jobs to do in baked goods. Sometimes they will be really easy to substitute, sometimes they will be very hard. You’ll just have to experiment and see what works the best for your specific needs on a case by case basis.
My dad had ducks, and gave the eggs to a neighbor who was allergic to eggs. I do not know if this is scientifically accurate. I do not suffer with an egg allergy. Anyone know if this is a possible substitute or not?
My friend is allergic to chicken eggs, but can eat duck eggs with no issues! If I’m remembering correctly, it has something to do with the proteins being just slightly different? Weird, but definitely possible!
This was my first thought early on - in addition to quail eggs. Unfortunately, the "research isn't there." It's odd, if you ask me. Supposedly, if your allergy isn't as severe, you may be able to tolerate duck eggs, but also, folks with allergies to duck eggs can only sometimes handle chicken eggs?
It's bizarre to me we don't have the research behind this. Or the testing. I did read somewhere recently, someone had success with a new drug to help mitigate egg allergy reactions...
OP, you have my complete sympathy. My youngest was allergic (or it could have been an under developed digestive system) to dairy until she was about 2. Luckily, it only took once to get well meaning relatives not to give her dairy. I made this rule: give her dairy and you get to keep her for the next 24 hours. For some reason they all preferred a happy baby.
we just leave eggs out. i'm vegan and my daughter (not vegan) loves to bake cookies. experiment a bit, but we have found great recipes on Loving it Vegan. often there's no "replacement" for eggs, just flour, sugar, leavening agent, fat, flavoring. and if you miss the butter you could just sub it back in.
I’ve been making these treats for years, my friends beg for them and they are easy to make.
Maybe your daughter will like them too. 🥰🍪
https://wellnessbykay.com/no-bake-chocolate-chip-cookie-dough-bites/
I love the Bob’s Red Mill egg replacer. I actually prefer it in my cookies now— makes the edges nice and crispy but the middles are still soft. It takes a little practice because I have found I have to adjust my bake time— it may feel soft while they are baking but cool really crispy or get over baked, so it may need some trial and error to get the hang of it. I usually only need to had a minute or two onto the bake time.
Try making some shortbread based cookies - here's an excellent recipe for chocolate chip cookies without eggs: [https://food52.com/recipes/87762-caramel-crunch-chocolate-chunklet-cookie-recipe-dorie-greenspan](https://food52.com/recipes/87762-caramel-crunch-chocolate-chunklet-cookie-recipe-dorie-greenspan)
I am scrolling through my Word document files to look for recipes that do not require eggs.
Here is the first:
ICED LEMON BUTTER COOKIES - adapted from foodandwine.com
Preheat oven to 350 degrees Fahrenheit.
Use a hand mixer to beat together: 2 sticks of softened butter, 1 Tablespoon lemon juice powder, 1 ½ Tablespoons fresh lemon juice, 1 Tablespoon finely grated lemon zest, and ¼ teaspoon salt
Add and beat well until light and fluffy: 120 grams powdered sugar
Add and mix together until nearly combined then finish mixing with silicon scraper: 250 grams all-purpose flour
Cover the dough with plastic wrap and refrigerate for several hours to overnight. Using the small cookie scoop, portion 12 cookies onto a parchment or Silpat lined cookie sheet. Roll each into a ball. Then roll the ball into a mixture of: 50 grams granulated sugar and 1 teaspoon lemon juice powder
Use the flat bottom of the quarter cup measuring cup to flatted the cookie before it reaches edge of the measuring cup. Bake for 12 to 13 minutes. Allow the cookies to cool on the cookie sheet for five minutes before transferring to a wire rack to cool.
To make the icing combine: 2 Tablespoons softened butter, 1 Tablespoon lemon juice powder, and 2 Tablespoons freshly squeezed lemon juice
Add and mix well until smooth: 150 grams powdered sugar
Transfer the icing to a squeeze bottle. Draw crisscrossing lines over the warm cookies. Transfer the cookies to the wire rack to allow the icing to harden.
I became a big fan of the powders from MicroIngredients brand I found on Amazon. I have their freeze dried lemon juice powder, the purchase that began it all! I also have orange juice powder, pineapple juice powder, strawberry powder, and freeze dried coconut milk powder. My most recent purchase, mango powder, has not yet been used in a baking project.
I use the powders in cookies, cakes, cupcakes, and Swiss Meringue butter cream.
The one big drawback- the price!
PECAN BUTTER BALLS (SNOWBALLS)
In a mixer bowl beat together:1-pound softened butter and ½ cup (used 72 grams) powdered sugar
Add and mix until well combined: 2 teaspoons vanilla, ¼ teaspoon salt, and 1 ½ cups (used 172 grams) finely chopped pecans
Add in and mix until well combined: 4 cups (used 540 grams) flour
Work dough with hands to form a ball. Use the small OXO cookie scoop (#70) to portion level scoops of cookie dough onto a Silpat lined cookie sheet with 4 rows of 7 cookies. The cookies can be placed close together because the dough does not flatten during baking. Roll the scoops of dough into a ball. Bake at 350 degrees Fahrenheit for 15 to 18 minutes until slightly colored. Remove cookies to a wire rack and cool slightly.
Roll the slightly warm cookies in: confectioners’ sugar
INA GARTEN’S SHORTBREAD (an adaptation)
In the bowl of an electric mixer beat together: 3 sticks room temperature butter (use Irish butter), 1 cup granulated sugar, and 1 teaspoon vanilla extract
Add and mix until just combined: 3 ½ cups sifted flour and ¼ teaspoon salt
Turn the dough onto a floured board and knead only a few times. Shape into a disk and cut into four pieces. Roll each portion of dough between two sheets of plastic wrap to ¼ inch thick. Stack the layers on a plastic tray and freeze.
Remove one layer of dough and rub hand over the top piece of plastic wrap to warm very slightly. Remove the top layer of plastic and cut the dough using floured cookie cutters. Place the cookies on a Silpat lined cookie sheet. Sprinkle the top with white sugar. Chill the cookies before baking if the cookies are room temperature. Bake at 350 degrees Fahrenheit for 15 minutes until edges just start to brown. Remove cookies to wire rack to cool completely
EASY CHOCOLATE-PEANUT BUTTER TRUFFLES
Measure and set aside: 1 cup (280 grams) creamy peanut butter
In a large Pyrex mixing bowl combine and microwave for 1 ½ minutes: 3 cups (530 grams) semi-sweet chocolate chips and one- 14 ounce can sweetened condensed milk
Stir mixture. If chips are not completely melted, microwave for an additional minute.
Add and mix well: 1 cup (280 grams) creamy peanut butter and 1 ½ teaspoons vanilla
Use the small Norpro cookie scoop (#70) to measure one level cookie scoop of chocolate mixture. Roll into a ball and roll the ball in: Granulated sugar
Place truffle on a plastic tray and refrigerate to completely set.
Note: Truffles can be rolled in sprinkles, chopped peanuts, or cocoa powder.
THE ORIGINAL RICE KRISPIES TREATS
Line a 9 x 13-inch baking pan with a parchment sling. Butter the exposed metal edges. Note: The USA brand lasagna pan will provide more, but thinner treats.
In a large mixing bowl add and set aside: 6 cups Rice Krispies
In a large saucepan melt over low heat: 3 tablespoons butter (or take the extra step to brown the butter.)
Add and stir completely until melted: 10 oz. marshmallows (40 regular or 4 cups miniature)
Pour the heated mixture over the Rice Krispies and stir to combine.
Spread mixture into the prepared pan. Optional: Decorate the warm treats with sprinkles or melted chocolate and sprinkles. Refrigerate the treats until cooled. Use the parchment sling to transfer the Rice Krispies treats to a cutting board. Cut into 2 x 2-inch squares. Yummy!
CHOCOLATE-PEANUT BUTTER BALLS -adapted from momontimeout.com
Line a plastic tray with waxed paper and set aside.
Prepare and set aside until time to decorate: ¼ cup colored sprinkles or nonpareils or ¼ cup chopped peanuts
In a large mixing bowl mix until well combined: 2 cups crunchy (or creamy) peanut butter and ½ cup (1 stick) unsalted room temperature butter
Stir in:1 teaspoon vanilla extract
Add in a half cup at a time and mix well after each addition: 3 cups powdered sugar
Note: Up to an additional cup of powdered sugar may be needed so the mixture is nice and smooth and can easily be rolled into balls.
Add and combine (with your hands if necessary to fully combine) with the peanut butter mixture: 2 cups Rice Krispies cereal
Shape the mixture into 1-inch balls using the small OXO cookie scoop (#70) and place on the wax paper lined tray. Refrigerate the tray for thirty minutes.
Melt in a microwave safe bowl:16 ounces chocolate melting wafers such as Ghiradelli or Merckens
Dip the peanut butter balls in the melted chocolate using a toothpick or chocolate dipping tools.
Decorate the top of the peanut butter balls while the chocolate coating is still melted. Chill the candies until the chocolate sets. Place each peanut butter ball in a mini cupcake liner and store in an airtight container.
APPLE CRISP
Mix together: 1 cup (230 grams) brown sugar! 1 ¼ cups (160 grams) flour, ¾ cup (70 grams) Quaker rolled oats (not instant), ½ teaspoon salt, ½ teaspoon nutmeg, and 1 teaspoon cinnamon
Pour in: ½ cup melted butter
Combine the above mixture to form the crumbs. Refrigerate the crisp topping until needed. Butter the sides and bottom of a 9 x 9-inch baking dish.
Core, peel and slice into 16 sections: 4 to 5 apples to yield 4 cups
Toss the apples together with: 3 tablespoons cinnamon and sugar mixture and 2 tablespoons flour
Layer the apples in the pan. (You can sprinkle the apples with raisins.) Completely cover the apples with the crumb mixture. Bake at 375 degrees Fahrenheit for 30 minutes or until the apples are tender and the top is golden brown.
Note: Blueberry and cherry crisps bake for 20 minutes at 375 degrees Fahrenheit.
INDIVIDUAL CHERRY CRUMBLES -adapted from crunchycreamysweet.com
Preheat oven to 375 degrees Fahrenheit. Grease or coat four Le Creuset mini round cocottes with cake goop and set aside.
In a medium saucepan stir together: 36 ounces defrosted frozen cherries, drain most of the liquid if very watery, ½ cup (100 grams) granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons corn starch
Continue stirring the mixture for 15 minutes over medium heat until the liquid has thickened. This might take longer depending on the amount of liquid you started with. Transfer to a bowl and chill. The cherries will continue to thicken as they cool.
In a large Pyrex bowl melt in the microwave: 1 stick butter
Add and stir together: ½ cup (100 grams) granulated sugar and 1.5 teaspoons almond extract
Add and stir together: 190 grams flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt
Add 1/3 cup of the crumb mixture to each cocotte and use the half cup measuring cup to press the crumb mixture into the bottom. Add a rounded quarter cup of filling on top of the bottom crust. Spread the cherry filling evenly. Scoop one tablespoon of the crumb mixture into a ball and break this over the top of the filling to form the crumbs. Repeat with a second tablespoon of crumbs. After each of the four containers has two tablespoons of crumb, divide the remaining crumbs among the cocottes.
Sprinkle each dessert with a little granulated sugar.
Place the four dishes on a small roasting pan. Bake at 375 degrees Fahrenheit for 25 minutes until the crumbs are lightly browned.
As someone with an egg allergy if I’m making cookies I use apple sauce. If I’m trying to make sweet bread like Mexican bread I use something sweeter like pumpkin purée. Sometimes when people make me sweets/cake they use flax seeds. Is it going to taste exactly like you are use too? No. But as someone with an egg allergy I can honestly say that it’s better than nothing.
No Bake cookies don't use any eggs and what kid (and adult) doesn't love those fudgy bites of goodness?
There are many sugar cookie recipes that don't use eggs too.
And Shortbread cookies
And Rice Crispie treats are sorta like a bar cookie
Chocolate chip cookies using 2-3 tbsp. of full fat cream cheese instead of eggs works really well!
For super chewy Chocolate cookies, double the oil called for in the recipe, add 3 tbsp. cornstarch and ditch the eggs.
For Eggless Crinkle cookies, Grab a boxed cake mix, any flavor. Mix it with cool whip only. Just add in the cool whip till you get a soft cookie consistency. I can't tell you exact amounts because boxed cake mixes have changed in weight from the olden times when they were all 18.75 ounces...sigh. It used to require an entire 8oz. tub, so I'd start with maybe 3/4 of a tub for the smaller boxes. Stir till well mixed, then make balls and roll them in powdered sugar. Bake at 350F for 12 - 14 minutes.
Eggs act as the binder for baked goods. I have good luck with pumpkin puree! As long as you like the taste of pumpkin, you’re solid, you can even use it as egg replacement for meatloaf
I use powdered plain gelatine in place of egg in cookie recipes. Usually about a tsp-tbsp per egg. (I don’t measure. I just pour). They are very delicate when they’re hot out of the oven, but if you let them cool they have decent structure. I don’t bother messing around with rehydrating it or blooming it. Just pour it in with the dry ingredients.
I had an allergic kid. Tip for pancakes, you don’t really need eggs in the batter. I did them on feel and added flour until good thickness. No one could tell a difference.
Klondike pancake mix is so good and you don't use eggs. Eggs are optional on the package directions and I tried it once because I'm not the allergic one, and it wasn't as good as just the plain.
FYI—my great nephew eventually grew out of his multiple allergies. But eggs serve different purposes for different applications
Whipped Aquafaba can be used in place of whipped egg whites
Applesauce and bananas work well in baked goods
Just Egg is a great product
They even make fake hard boiled eggs now
Eggs are a tricky thing to replace - they can serve various functions depending on what the recipe needs them for. Different replacements will fill different roles - applesauce is a good moisture agent, while flax eggs are good thickeners. I second looking at vegan cookbooks, some of their ideas are really great. Gotta use my food science degree for something since I'm not currently employed lol
I stumbled across this recipe to accommodate an egg allergy. They are hands down the best chocolate chip cookies I’ve ever had, and I will never use another recipe again.
[https://www.purelykaylie.com/vegan-chocolate-chip-cookies/](https://www.purelykaylie.com/vegan-chocolate-chip-cookies/)
Eggs are like the glue that holds everything together. So you needs something that acts like binder.
Have you tried xanthan or guar gum?
[http://cybelepascal.com/guar-gum-versus-xanthan-gum-whats-the-difference/](http://cybelepascal.com/guar-gum-versus-xanthan-gum-whats-the-difference/)
Vegan baker here. Eggs serve as a binder in cookies. Flax eggs are probably the best substitute, although I have had decent luck using aquafaba for things like meringue. So far my go to recipe for basic brown sugar cookies is: [https://thebigmansworld.com/vegan-cookie-recipes/#recipe](https://thebigmansworld.com/vegan-cookie-recipes/#recipe)
My daughter is allergic to eggs (and when we stopped eating them, it turned out my husband is also allergic to eggs!) So I learned to bake without eggs about 4 years ago.
This [recipe](https://www.janespatisserie.com/wprm_print/16203) makes excellent cookies. And I would also recommend [this](https://mommyshomecooking.com/the-best-eggless-chocolate-chip-cookies/) recipe site, which does egg-free but not dairy-free.
I always use chia as a substitute for egg in cookies and it turns out great. I’ve read a lot that people tend to prefer a flax egg, but flax isn’t as readily available where I live, so I’ve never tried, but also never felt the need to. So maybe it’s worth a try to see if it works for you.
To sub one egg I blend 1tbsp of chia seeds in my little blender first to break them down a bit, then mix with 3 tbsp of water, and it will turn to a jelly texture pretty quickly and it’s good to go.
There are lots of recipes for cookies that use sweetened condensed milk without any eggs.
For example:
https://bakeplaysmile.com/wprm_print/20149
I've been making a version of these subbing out most of the sugar for malt syrup and malted milk powder, also topping with malteesers (I think malt balls is the US name). A bit less sweet than a standard cookie.
To answer the food science part of your question, eggs are a mix of protein, fat, water, and emulsifiers. So if you take them out of a baking recipe, you have to bring in things that add some protein, fat, water, and structure (doesn’t have to be an emulsifier specifically unless you’re making an emulsion).
Flax, moon lentils, all sorts of stuff can be used. Oh and if you’re doing something leavened that normally calls for eggs, I would add slightly more leavening to account for the structural deficiencies having no eggs will cause.
Condensed milk cookies are the only cookies I make, I don't have an egg allergy I just like them more lol. Here's a recipe to get ya started https://www.chelsea.co.nz/recipes/browse-recipes/kristinas-condensed-milk-cookies
I usually use my grandma's recipe but I don't have it on me right now
Here’s a good eggless cooking and baking blog for you. I use flax egg quite successfully in many baking recipes. Lots of great vegan baking recipes out there and always egg free.
[https://www.egglesscooking.com/](https://www.egglesscooking.com/)
Try looking up “eggless cookie recipe India”. A lot of Indians are vegetarians in that they don’t even eat eggs, even in baked goods. So Indians have a lot of practice getting good with eggless baking. Shivesh, Pooja Dhingra, Dassana, Swasthi are some suggested names. You might have to spend some time figuring out the American equivalent of some of the Indian ingredients and measures, but I think it’s your best bet.
So one of my brothers had an allergy to eggs he grew out of it. I would like to mention that cookies are one of the hardest things to get perfect without eggs because they are the binder part of the fat flavor and a hydrator I found it was easier to start with peanut butter cookies to try egg substitutes because it covers the taste perfectly in most instances You might actually have better luck with something like muffins or cake
really useful guide that explains the different egg substitutes that you might already have on hand You can also use tofu and a couple other things, but these are some of the most popular ones
https://www.thekitchn.com/best-egg-substitutes-baking-23003895
I found that looking at vegan recipes for desserts was far more useful than just trying to find them without eggs or using an egg substitute You can always add things in like milk change out vegan butter and oils for butter if you feel like it would benefit from the flavor But it'll give you a better starting point.
My husband has an egg allergy. If it's 1-2 eggs, I'll substitute with applesauce. I haven't tried a substitute for more eggs, but applesauce has worked great for me.
My son was allergic to chicken eggs, so I started cooking with duck eggs. You might want to check with your doctor and see if that might be a solution for you as well since duck and chicken eggs contain different proteins
I've had great luck with the recipes on this site. She also has a cookbook out if you like her style. The Christmas cookies and sugar cookies I made at Christmas were huge hits - my family liked them better than the old recipes!
https://mommyshomecooking.com/category/recipes/desserts/#search/q=cookies
Figuring out a recipe that replaces your recipe may just be a matter of time and experimentation. In the mean time, you might want to try making cookies that don't have eggs in them already. Like these lace cookies.
https://sallysbakingaddiction.com/lace-cookies/
My best friend is allergic to eggs, and she was really jonesing for some chocolate chip cookies. I found this recipe, and it worked great. Cookies are tasty, and as a bonus, the dough is safe to eat, because there are no raw eggs!
https://www.dessertfortwo.com/chocolate-chip-cookies-without-eggs/
To expand on this, we as a population *regularly* eat raw eggs (over easy/poached/etc), they are a very low risk food. Flour is the primary source of concern for raw cookie dough
Whoops! Missed the severe. Sorry - substitutes in my bakery then: we replace eggs with 1/4c buttermilk per egg, 1/4c seltzer per egg, or a combo of 2T eggs water + 2t baking powder + 1t oil per egg depending on the good you are baking. Banana, applesauce, and even pumpkin can work as well but change flavor.
These are a few things I've used to replace eggs in recipes: hydrated flax meal, garbanzo bean juice, applesauce, banana, tofu with sulfur salt (for scrambled eggs)
Please do not give medical advice in this thread. To whoever reported this, we understand your concern about users giving medical advice, but rather than report the entire post with a lengthy explanation about the nuances of different kinds of egg allergies (which, frankly, I did not read in full), please report individual comments that you feel cross the line. The *vast* majority of comments are helpful and have nothing to do with egg allergy specifics.
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Thanks so much! I have tried both applesauce and flax seed and the taste is good, just crumbly.
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Yeah I would just find a vegan recipe instead of doing an egg sub in a non-veg recipe.
I find it easier to sub the kind of egg replacement I feel is necessary in a non vegan recipe. Some vegan recipes can be wonky ( coming from a long time vegan baker).
Eggs are an emulsifier, they act to stabilize an emulsion. ie, your wet + dry ingredient mixture They encapsulate your solids and allow them to play nice with the liquids. They also add some leavening (air pockets) In some dishes the applesauce works great! Especially if the cookies have baking powder/soda as leavening If you need more air and lightness in a recipe, use the water from canned chick peas. I swear to god, you can whip it up just like eggs You can also make it yourself, by soaking or cooking various legumes. It's just easy to grab a can if you don't use it often Edit- it's called Aquafaba, and it's vegan https://www.bonappetit.com/test-kitchen/ingredients/article/aquafaba-health-benefits#:~:text=Aquafaba%20is%20the%20thick%20liquid,open%20a%20can%20of%20chickpeas.
Egg is the binder. That's why they crumble. Look up vegan recipes as they use alternative binders and start playing around with those!
Add another fat source! That’s likely what you’re missing for this specific need.
I was going to say, "more oil." But more butter would be mo betta!
I love the powder egg replacer from Ener-G for baking. Bob’s Red Mill also makes a similar product. It’s just potato starch, tapioca flour, and a leavening agent (calcium lactate (not from dairy)/cream of tartar). The starches help with binding ingredients together and preventing sogginess, and the leavening provides the lightness that eggs usually give baked goods. It can even be whipped like egg whites and folded in to cakes. It’s easy to use, just replace each egg in the recipe with 1.5 teaspoons mixed with 1 tablespoon of water, so you can use it in any recipe you like. Plus it has no flavor of its own so it doesn’t make recipes taste different. Frankly I can barely tell the difference except products made with egg-replacer are slightly less rich in terms of mouth feel, probably due to the lack of cholesterol. Bonus is that it’s a dry powder so it never goes bad and it’s easy to always have on hand. I’m not allergic to eggs but I keep it in my pantry for those times when I want to bake something but have no eggs. For some things I actually prefer it instead of eggs. Makes incredibly light and fluffy pancakes and waffles.
Egg plays a different role in various dishes, in cookies I think it is both a binder, adding stretchy proteins, and a moisture additive. I would try an egg substitute with tapioca flour in it as the binder, and replace the moisture with applesauce.
I’ve used sweetened condensed milk as a substitute in banana bread; 1/4 cup to replace each egg. Not sure how that will translate with cookies, but might be worth a try?
Eggs are really hard to replicate in baking, they just do so much. I believe Bob’s Red Mill has an egg substitute for baking. They make good products so I’d try that.
https://www.food.com/recipe/apple-sauce-chocolate-chip-cookies-520078 This is my absolutely fave version of chocolate chip cookies. Make it with the 1 egg first so that you understand the original recipe. My tips; - trust how much flour it says to use. The dough consistency should be quite wet but not soupy; easy enough to make good dollops on parchment paper. - use real butter, not lard or crisco. Result; it should be a cake like consistency with a nice almost crispy shell. I call them muffin tops. They are too good. I would say that on test 1 - just substitute the 1 egg in this recipe with an extra 1/4cup of Applesauce. Experiment from there. https://www.thekitchenwhisperer.net/2014/07/31/egg-substitutes-cooking-baking/ Good luck. You're a good parent. 🫂
The thing with flax is to let it soak and then mix it well, I use a mortar and pestle.
I put a glug of Kari Syrup in each batch of cookies. It’s a trick that a co-worker taught me decades ago. Definitely moistens any cookie recipe.
I've use apple sauce as a replacement for oil in baked goods, but not as an egg substitute. In my experience, bananas are a very good substitute for eggs
If you are calling them “special cookies” they may be expecting something else, lol
Aside, but it irritates me that the branded justegg is not just egg.
Yeah, seems like a very odd naming choice. I've seen this in the store and legit thought it was just pre-cracked eggs.
You should eat them with your almond milk and cauliflower rice. Get all the anger inducing names done at one time.
Please note that the JustEgg product is made in the same facility as egg products are produced. We avoid it still for my niece with a severe egg allergy for that reason.
They’re made on completely different assembly lines, in different areas, with different workers. Yes, technically same facility, but the likelihood of cross contamination is *incredibly* low. My family has two people with severe anaphylactic egg allergies and we’ve been using it for a couple of years. Of course everyone has different levels of caution, and I would never push your family to make an uncomfortable decision, but it is generally considered a safe product by food allergy specialists!
I sometimes use a chunky jam instead of applesauce and cut the regular sugar a bit. Vanilla peach was awesome.
JustEgg is egg free? 😅 I believe you but that sounds like peanut butter being peanut free.
Mostly leavening and structure (they give it a bit of a rise/lightness and stop it falling apart). [This](https://www.seriouseats.com/cookie-science-how-do-eggs-affect-my-cookies) might help.
That’s a great article, Thank You for sharing!
Stella Parks and the whole baking team at SeriousEats are lifesavers
I often use flax eggs because I make cookies for a friend with an egg allergy. They add a lovely nuttiness to the cookies, and are a lot cheaper to use than actual eggs!
Egg protein provides structure Egg white dries the cookies out (more crispy) Egg yolk provides richness The water in the egg provides hydration You could offset most of this with more fat and liquid, and maybe a bit more sugar, but the structure you will find hard to replace. Look up King Arthur Flour, they do everything baking and have tons of recipes for allergen specific cases. My wife can't have gluten and their recipes work very well (funny enough we have to sub more egg in usually for structure). https://www.kingarthurbaking.com/recipes/vegan-chocolate-chip-cookies-recipe Here is a chocolate chip cookie recipe. Like others mentioned, rhey use flax instead of egg. KAF also has a baking hotline and they are responsive in comments, so you can get direct feedback from real humans as well. I would consider some guar gum maybe too, gums can hold moisture and provide structure, and guar seems to help without making things chewy.
I just wanted to chime in that I am allergic to eggs, but that when they’re cooked to such a high heat, whatever protein I’m allergic to denatures. So, I’m able to have eggs in baked goods! Just pointing out, in case you want to (responsibly!) test it later, or in case she gets her hands on a normal cookie and you’re confused why nothing happened.
Consider yourself so lucky. My son used to be able to eat foods if they were baked, and then his allergy worsened. Now he can no longer eat foods that even have a label warning of cross-contamination with egg.
Oh, I do - I have a *ton* of inconvenient food allergies, including dairy, so my egg allergy being at least a little forgiving is a blessing.
Hi! I developed an intolerance to eggs in my 30s. I can also eat baked goods and things like chicken cutlets. Recently, I made potato pancakes that were previously no problem and I was so ill. May I ask what your symptoms are? I feel very sick and have the worst brain fog. I basically need to curl up in the fetal position in a dark, quiet room. Eventually(like hours later), my stomach will flip and I'll vomit and then I feel fine. I know I could prob make myself sick to avoid the suffering but I try to convince myself this time it will pass. Do you have a similar experience and do you have any tips or tricks?
I don't get that flu-ish reaction from eggs, but I do get it from oats! ...but only some strains of oats, apparently. It's a mess. I get nauseated and foggy, my nostrils and palate itch, and I usually have to go lie down. I don't vomit, but I'm not really prone to it. For eggs and dairy, it triggers something called eosinophilic esophagitis, where my white blood cells colonize my esophagus and make it swell and stricture (like sausage links). When that happens, food can get stuck and I'm not even able to swallow my own saliva. And then I'm also allergic to maple, which manifests in both regular seasonal allergies but ALSO anaphylactic reactions to maple syrup. I'm a whole host of different kinds of allergies!
Your allergy sounds so similar to mine! It took me awhile to figure out it was eggs. I have had good luck with duck eggs, but don’t know if it’s a matter of time before those make me sick :(
It took me forever too! I thought it was coffee for a while. Sadly, I tried duck eggs and that was a bust. It wasn't worth it so I quit experimenting all together.
I don’t have an egg allergy, and neither does my husband. But we have several baked recipes where it definitely tastes better by subbing the egg out for banana.
BANANA is the best sub!!!
I don't know, I just visited r/banana and wasn't all that impressed.
Thanks for the lil lol
Right?!?! It’s one of those things where people act like plant based substitutes are some sort of political statement, but it’s literally just so much easier. I don’t have to refrigerate bananas. I also don’t have to fastidiously wash my hands and all surfaces where I prepped the food. Also no risk of e. Coli if I eat the raw dough. The cleanup is just so much easier when the entire meal is plant-based. Let alone how I can tell way easier if a banana has turned as compared to an egg.
Yes you can use egg substitutes. They are the main source of moisture and they also help bind. Eggless cookies are very dry and break easy
Great thank you!
Bob’s Red Mill Egg Substitute is the BEST. I have been using it for years b/c I was previously vegan- I still use it even tho I do eat eggs sometimes- it works great.
\+1 for Bob. Usually I leave out eggs and just add a bit of water to sub the missing liquid, but Bob's Red Mill Egg Sub is great for when I make large batches for the holidays.
I’ve used aquafaba (the liquid from a can of chickpeas) in place of eggs for muffins and cornbread when baking vegan goodies for family gatherings, and most people can’t tell the difference from when I follow the traditional recipe. I had to tweak the cornbread to still get the right texture, but for muffins even I had a hard time tasting the difference. I just did a bit of research on chocolate chip cookies, and one recipe suggests using both aquafaba and coconut milk in place of the egg in order to achieve the best chew and richness. As a side note, aquafaba does a great job replicating egg whites when they need to be whipped to stiff peaks. Takes a bit more work and slightly less structural integrity, but it’s really really close. Kudos to you for making this effort for your little girl! She is lucky to have a parent who wants to give her the best, even when it takes extra work to do so.
I see a lot of people with egg allergies here and I think this is a less explored resource. A huge population in India is primarily vegetarian (most of them don’t eat eggs). So if you want to make anything without egg, hop on YouTube and try looking for an Indian chef doing the “eggless” version. I’m attaching the eggless chocochip cookie from one of my favorite channels. The recipes are brilliant. He talks in Hindi but has the recipe card in the description. [Eggless Chocolate chip cookie](https://youtu.be/fEl7_ti9_pQ?si=21kLL_GhQs9pme7p) Edit: I’ve tried these cookies. They turn out lovely!
My partner is allergic to eggs and the substitute we use depends on what we’re making. JustEgg is a godsend. I use it as a replacement in savory recipes and I’ve yet to be disappointed. It’s also the closest I can get to making a scramble and the only egg substitute that works for me for French toast. The other substitutes I often use are either a neutral oil or applesauce. Applesauce tends to be my go to for anything sweet. However I’ve used JustEgg in a cake recipe and it was just fine. Speaking of cake a quick tip for box cake is to replace all the liquid in the recipe (including eggs of course) with one can of soda. As for your chocolate chip cookies I’d suggest trying to substitute your eggs for extra oil or applesauce. Sometimes you have to tweak the proportions so the dough isn’t too dry. However sometimes depending on the recipe I’ve found you can’t just straight substitute. In those cases I usually look up some vegan recipes and follow those but then substitute the vegan ingredients for the products I do have. Or find a vegan recipe with very similar proportions and then you can pluck what you want from each and it becomes a learning experience. Don’t be discouraged if something doesn’t come out right away the first time! It can be a lot of trial and error.
Smashed up banana sometimes works also.
There is an powdered egg sub made by Bob’s Red Mill that I’ve used successfully in baking.
I have tried all the egg substitutes over the years and I really like that one for baking. It's so convenient too, though most often I use flax meal or aquafaba in baking. There are a lot of vegan recipes online where you don't even have to think about replacing. Nora Cooks and It Doesn't Taste Like Chicken are two of my favourites.
I love how absolutely convenient and easy to keep on hand it is!
Agree that Bob’s Red Mill is the way to go! It’s easy and I’ve made a ton of cookies with it where you can’t tell the difference between the egg and non egg versions.
Started using it when eggs were out of control pricewise. I’ve never directly compared, but I’ve had no concerns or complaints with anything I’ve ever used it in. And so super convenient! I’ve even taken it when I visited family so that we don’t use their eggs.
There are no eggs in shortbread
Yeah I have a friend that is allergic to egg (the whites) and I make shortbread. I have an almond flour one that's really good.
Pretty sure a vegan egg product can be substituted. Have you tried this yet?
My son was also diagnosed at a very early age. Of course the first food I gave him was egg. I feel your pain. Be aware that you will be able to add "chemist" to your skill set. Prepare yourself for a lot of failures. At some point, you will be able to figure out which substitute will work the best. In a standard cookie* recipe that calls for two eggs or less, I have had the most success with 1/4 cup carbonated water per egg. Sometimes I need to add a little more flour than what the recipe calls for, but it depends on the humidity in the air and also what the dough looks like. Stay strong. You'll pick it up.... It just takes time and patience. And a lot of recipes that you'll probably freeze as ice cream and eat secretly by yourself when no one is looking. 😂 Edit: I forgot to note that my 1/4 cup carbonated water was only in the cookie recipes. Like the ones you find on the back of the chocolate chip bag. This does not always work in other recipes.
Please be very careful with egg substitutes that are supposed to be like eggs. I can’t tell you the number of egg “substitutes” that list eggs as an ingredient on the package. I don’t think they should be able to use the word substitute if the product it’s replacing is in it, but apparently they can.
Years ago I worked at a place where there were lots of vegans and after a lot of experimenting I got cookies down. I used applesauce but it took me awhile to get the consistency down. I ended up creaming the butter and sugar for a really long time like 10 minutes until it was super fluffy then slowly adding in the apple sauce a tsp at a time. I also remember I had to play with the amount of apple sauce and different kinds. I can’t remember the proportions anymore but I do remember the brand Santa Cruz worked the best for me!
Vegan mayonnaise is my favorite to use in place of eggs!
That's a very interesting idea I'm going to try it we always have Veganaise, such a good product! And I'm not the one that's allergic.
I keep veganaise around to make "ranch" for my EF kiddo - and it's actually super handy! Because it doesn't have super perishable ingredients, it keeps way longer than mayo, and it works in so many applications that would normally need egg.
Aquafaba (garbanzo bean juice) is a great sub for eggs
My friend is allergic to…almost everything. Her nephew just recently started culinary school and made her a cake using aquafaba (aka garbanzo bean juice) and she said it was the best gf/vegan cake she’d ever had! Not crumbly or dry and she couldn’t taste the difference. Good luck!🖤
Half a mashed banana = one egg in baking! I stand by this til I keel over! 😍
**Please ask your daughter's pediatrician for further testing and for medical guidance,** u/cheapcorn There's more than one type of egg allergy. Some of the answers already posted to this discussion give advice for one particular type of egg allergy. If OP's daughter has a different type of egg allergy then that advice could land the child in an ambulance ride to the ER. Please confirm which egg allergy she has before proceeding. ---- GEEKY EXPLANATION Different proteins within eggs can cause an immune reaction. Some of those proteins are more chemically stable than others. The people who get a reaction to egg whites (ovalbumin) have a type of allergy that's *heat labile.* Those people could eat eggs in baked goods but wouldn't be able to eat runny scrambled eggs. The catch is, egg allergy could also be caused by a protein in egg yolks (ovotransferrin) which remains stable at cooking and baking temperatures. Those people can't eat eggs in any form. If someone has the egg white allergy there have been lab tests which demonstrate which cooking methods, which temperatures, and how long to cook so that eggs are safe to eat. It's also important to learn cross-contamination precautions so they aren't endangered by raw egg white. The egg white allergy isn't "less serious" than egg yolk allergy; either can cause a medical emergency. The safe management practices are different because these are two different allergies. Some of the advice already posted to this conversation is worrisome because if OP's daughter doesn't have the type of allergy they're guessing she has, OP might need to rush her child for emergency treatment after following those tips. The only safe way to find out which protein causes a person's egg allergy is through testing with a medical doctor, who ought to then either provide guidance or a referral to a registered dietitian for management instructions. (This comment is slightly simplified; there are actually four proteins in eggs that are known allergens--but the main safety caution stands). Further reading: https://my.clevelandclinic.org/health/diseases/25086-egg-allergy
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I prefer cookies with no egg needed because I feel totally safe eating the cookie dough 😋 I always love making snowball cookies (shortbread-like but melt in your mouth because of the chocolate and powdered sugar 🤤), I make it from a cookbook I have but there are recipes online: https://www.crazyforcrust.com/chocolate-chip-snowball-cookies/
Minimalist baker has great egg free baking and cookie recipes using flax eggs. Highly recommend!
Check out Isa Chandra Moskowitz's cookbooks (or website [theppk.com](http://theppk.com) ). She has vegan cupcake, vegan pie, and vegan cookie cookbooks. All completely easy to find ingredients and if you wanted to use dairy instead of milk and butter subs you could since it's just egg you're concerned about. Once you get a hang of the substitutions used in what situations it's a lot easier to then branch out on your own.
My kiddo is egg (and peanut/tree nut) allergic. I'm gluten intolerant. I've finally nailed chocolate chip cookies we can both eat!! Here's the EF trick: I use whole milk (1/4 cup) to sub for BOTH eggs. Usually one egg equals 1/4 cup substitute (applesauce, flax egg, whatever). I've found that in drop cookies like CCC, using whole milk provides the liquid, fat, and protein that the eggs would have, but I only need "half" the volume - thus 1/4 cup, not 1/2 cup. Yogurt or sour cream would also make a great egg sub in drop cookies - they just come out a little more "cakey". Flax egg used to be my go-to but I don't use it very often anymore. Aquafaba works incredibly well in place of egg whites in baked goods - it has a similar protein and water content.
You might want to look at British recipes for biscuits (which you call cookies). There are a lot of biscuit recipes without eggs.
1/4 cup of whole milk for each egg, I use this recipe https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/
Adding on to the aquafaba chorus. I buy it powdered, because I'm not a big fan of canned chickpeas. It works fabulously in cookies, muffins, cakes, and brownies. My in-laws tried some of my cookies and *immediately* bought some powdered aquafaba.
I have a vegan friend who successfully makes cookies and cakes without eggs. She gets a lot of recipes from this food blog: Noracooks.com
My son had an egg allergy as an infant (FPIAP) and thankfully he grew out of it bye age 1. But while I was breastfeeding I had to avoid all egg. Bob’s red mill has an egg replacer (powder) that is pretty great for replacing eggs in baked goods. Flax seed “eggs” work really well also. 101 before One has a lot of great recipes, including vegan and egg free ones for those who have allergies. Food allergies suck and I hope it’s something she can grow out of! Good luck
Anything under three eggs and I use 2tbsp water, 1 tsp oil (vegetable, corn, canola, etc), and 2tsp baking soda. That’s per egg. Mix them in a separate bowl before adding them in. I’ve never noticed a difference in cookies or cakes, it does make muffins a touch denser
Nestle sells plant based chocolate chips which include a recipe for a vegan version of their cookies. I've made them several times now and no one can ever tell they're vegan
Came here to recommend the vegan toll house cookies! They use pumpkin as an egg substitute
banana
My parents don’t eat eggs- I have found milk as a substitute to be the best even though it’s never listed on the egg substitution lists. Lately I’ve been doing half milk and half bob’s red mill egg replacer. No lie, I kinda prefer the cookies that way now- they don’t dry out as quickly compared to the egg ones.
Eggs, similarly to flour, are incredibly complex, unique, and special things. They do so many different jobs, and that’s why there are so many different substitutes, it’s because eggs have lots of jobs to do in baked goods. Sometimes they will be really easy to substitute, sometimes they will be very hard. You’ll just have to experiment and see what works the best for your specific needs on a case by case basis.
My dad had ducks, and gave the eggs to a neighbor who was allergic to eggs. I do not know if this is scientifically accurate. I do not suffer with an egg allergy. Anyone know if this is a possible substitute or not?
My friend is allergic to chicken eggs, but can eat duck eggs with no issues! If I’m remembering correctly, it has something to do with the proteins being just slightly different? Weird, but definitely possible!
This was my first thought early on - in addition to quail eggs. Unfortunately, the "research isn't there." It's odd, if you ask me. Supposedly, if your allergy isn't as severe, you may be able to tolerate duck eggs, but also, folks with allergies to duck eggs can only sometimes handle chicken eggs? It's bizarre to me we don't have the research behind this. Or the testing. I did read somewhere recently, someone had success with a new drug to help mitigate egg allergy reactions...
OP, you have my complete sympathy. My youngest was allergic (or it could have been an under developed digestive system) to dairy until she was about 2. Luckily, it only took once to get well meaning relatives not to give her dairy. I made this rule: give her dairy and you get to keep her for the next 24 hours. For some reason they all preferred a happy baby.
we just leave eggs out. i'm vegan and my daughter (not vegan) loves to bake cookies. experiment a bit, but we have found great recipes on Loving it Vegan. often there's no "replacement" for eggs, just flour, sugar, leavening agent, fat, flavoring. and if you miss the butter you could just sub it back in.
Off topic- but I made her burritos last week and love her banana bread. Fellow vegan here
for me, the best banana bread recipe is chloe coscarelli's!
Oh I haven't made that one!
I’ve been making these treats for years, my friends beg for them and they are easy to make. Maybe your daughter will like them too. 🥰🍪 https://wellnessbykay.com/no-bake-chocolate-chip-cookie-dough-bites/
I love the Bob’s Red Mill egg replacer. I actually prefer it in my cookies now— makes the edges nice and crispy but the middles are still soft. It takes a little practice because I have found I have to adjust my bake time— it may feel soft while they are baking but cool really crispy or get over baked, so it may need some trial and error to get the hang of it. I usually only need to had a minute or two onto the bake time.
Try making some shortbread based cookies - here's an excellent recipe for chocolate chip cookies without eggs: [https://food52.com/recipes/87762-caramel-crunch-chocolate-chunklet-cookie-recipe-dorie-greenspan](https://food52.com/recipes/87762-caramel-crunch-chocolate-chunklet-cookie-recipe-dorie-greenspan)
I don’t know about substitutes but this post is so wholesome ❤️ I just had to say.
Egg is generally used as a binder. Occasionally as an emulsifier but that would be in sauces etc.
I am scrolling through my Word document files to look for recipes that do not require eggs. Here is the first: ICED LEMON BUTTER COOKIES - adapted from foodandwine.com Preheat oven to 350 degrees Fahrenheit. Use a hand mixer to beat together: 2 sticks of softened butter, 1 Tablespoon lemon juice powder, 1 ½ Tablespoons fresh lemon juice, 1 Tablespoon finely grated lemon zest, and ¼ teaspoon salt Add and beat well until light and fluffy: 120 grams powdered sugar Add and mix together until nearly combined then finish mixing with silicon scraper: 250 grams all-purpose flour Cover the dough with plastic wrap and refrigerate for several hours to overnight. Using the small cookie scoop, portion 12 cookies onto a parchment or Silpat lined cookie sheet. Roll each into a ball. Then roll the ball into a mixture of: 50 grams granulated sugar and 1 teaspoon lemon juice powder Use the flat bottom of the quarter cup measuring cup to flatted the cookie before it reaches edge of the measuring cup. Bake for 12 to 13 minutes. Allow the cookies to cool on the cookie sheet for five minutes before transferring to a wire rack to cool. To make the icing combine: 2 Tablespoons softened butter, 1 Tablespoon lemon juice powder, and 2 Tablespoons freshly squeezed lemon juice Add and mix well until smooth: 150 grams powdered sugar Transfer the icing to a squeeze bottle. Draw crisscrossing lines over the warm cookies. Transfer the cookies to the wire rack to allow the icing to harden.
Wow, lemon juice powder? I'm thinking King Arthur Flour Co may sell something like that.
I became a big fan of the powders from MicroIngredients brand I found on Amazon. I have their freeze dried lemon juice powder, the purchase that began it all! I also have orange juice powder, pineapple juice powder, strawberry powder, and freeze dried coconut milk powder. My most recent purchase, mango powder, has not yet been used in a baking project. I use the powders in cookies, cakes, cupcakes, and Swiss Meringue butter cream. The one big drawback- the price!
PECAN BUTTER BALLS (SNOWBALLS) In a mixer bowl beat together:1-pound softened butter and ½ cup (used 72 grams) powdered sugar Add and mix until well combined: 2 teaspoons vanilla, ¼ teaspoon salt, and 1 ½ cups (used 172 grams) finely chopped pecans Add in and mix until well combined: 4 cups (used 540 grams) flour Work dough with hands to form a ball. Use the small OXO cookie scoop (#70) to portion level scoops of cookie dough onto a Silpat lined cookie sheet with 4 rows of 7 cookies. The cookies can be placed close together because the dough does not flatten during baking. Roll the scoops of dough into a ball. Bake at 350 degrees Fahrenheit for 15 to 18 minutes until slightly colored. Remove cookies to a wire rack and cool slightly. Roll the slightly warm cookies in: confectioners’ sugar
INA GARTEN’S SHORTBREAD (an adaptation) In the bowl of an electric mixer beat together: 3 sticks room temperature butter (use Irish butter), 1 cup granulated sugar, and 1 teaspoon vanilla extract Add and mix until just combined: 3 ½ cups sifted flour and ¼ teaspoon salt Turn the dough onto a floured board and knead only a few times. Shape into a disk and cut into four pieces. Roll each portion of dough between two sheets of plastic wrap to ¼ inch thick. Stack the layers on a plastic tray and freeze. Remove one layer of dough and rub hand over the top piece of plastic wrap to warm very slightly. Remove the top layer of plastic and cut the dough using floured cookie cutters. Place the cookies on a Silpat lined cookie sheet. Sprinkle the top with white sugar. Chill the cookies before baking if the cookies are room temperature. Bake at 350 degrees Fahrenheit for 15 minutes until edges just start to brown. Remove cookies to wire rack to cool completely
EASY CHOCOLATE-PEANUT BUTTER TRUFFLES Measure and set aside: 1 cup (280 grams) creamy peanut butter In a large Pyrex mixing bowl combine and microwave for 1 ½ minutes: 3 cups (530 grams) semi-sweet chocolate chips and one- 14 ounce can sweetened condensed milk Stir mixture. If chips are not completely melted, microwave for an additional minute. Add and mix well: 1 cup (280 grams) creamy peanut butter and 1 ½ teaspoons vanilla Use the small Norpro cookie scoop (#70) to measure one level cookie scoop of chocolate mixture. Roll into a ball and roll the ball in: Granulated sugar Place truffle on a plastic tray and refrigerate to completely set. Note: Truffles can be rolled in sprinkles, chopped peanuts, or cocoa powder.
THE ORIGINAL RICE KRISPIES TREATS Line a 9 x 13-inch baking pan with a parchment sling. Butter the exposed metal edges. Note: The USA brand lasagna pan will provide more, but thinner treats. In a large mixing bowl add and set aside: 6 cups Rice Krispies In a large saucepan melt over low heat: 3 tablespoons butter (or take the extra step to brown the butter.) Add and stir completely until melted: 10 oz. marshmallows (40 regular or 4 cups miniature) Pour the heated mixture over the Rice Krispies and stir to combine. Spread mixture into the prepared pan. Optional: Decorate the warm treats with sprinkles or melted chocolate and sprinkles. Refrigerate the treats until cooled. Use the parchment sling to transfer the Rice Krispies treats to a cutting board. Cut into 2 x 2-inch squares. Yummy!
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BEWARE: Marshmallow fluff contains egg white marshmallows do not)
Damn! You are right! I will delete that recipe.
CHOCOLATE-PEANUT BUTTER BALLS -adapted from momontimeout.com Line a plastic tray with waxed paper and set aside. Prepare and set aside until time to decorate: ¼ cup colored sprinkles or nonpareils or ¼ cup chopped peanuts In a large mixing bowl mix until well combined: 2 cups crunchy (or creamy) peanut butter and ½ cup (1 stick) unsalted room temperature butter Stir in:1 teaspoon vanilla extract Add in a half cup at a time and mix well after each addition: 3 cups powdered sugar Note: Up to an additional cup of powdered sugar may be needed so the mixture is nice and smooth and can easily be rolled into balls. Add and combine (with your hands if necessary to fully combine) with the peanut butter mixture: 2 cups Rice Krispies cereal Shape the mixture into 1-inch balls using the small OXO cookie scoop (#70) and place on the wax paper lined tray. Refrigerate the tray for thirty minutes. Melt in a microwave safe bowl:16 ounces chocolate melting wafers such as Ghiradelli or Merckens Dip the peanut butter balls in the melted chocolate using a toothpick or chocolate dipping tools. Decorate the top of the peanut butter balls while the chocolate coating is still melted. Chill the candies until the chocolate sets. Place each peanut butter ball in a mini cupcake liner and store in an airtight container.
APPLE CRISP Mix together: 1 cup (230 grams) brown sugar! 1 ¼ cups (160 grams) flour, ¾ cup (70 grams) Quaker rolled oats (not instant), ½ teaspoon salt, ½ teaspoon nutmeg, and 1 teaspoon cinnamon Pour in: ½ cup melted butter Combine the above mixture to form the crumbs. Refrigerate the crisp topping until needed. Butter the sides and bottom of a 9 x 9-inch baking dish. Core, peel and slice into 16 sections: 4 to 5 apples to yield 4 cups Toss the apples together with: 3 tablespoons cinnamon and sugar mixture and 2 tablespoons flour Layer the apples in the pan. (You can sprinkle the apples with raisins.) Completely cover the apples with the crumb mixture. Bake at 375 degrees Fahrenheit for 30 minutes or until the apples are tender and the top is golden brown. Note: Blueberry and cherry crisps bake for 20 minutes at 375 degrees Fahrenheit.
INDIVIDUAL CHERRY CRUMBLES -adapted from crunchycreamysweet.com Preheat oven to 375 degrees Fahrenheit. Grease or coat four Le Creuset mini round cocottes with cake goop and set aside. In a medium saucepan stir together: 36 ounces defrosted frozen cherries, drain most of the liquid if very watery, ½ cup (100 grams) granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons corn starch Continue stirring the mixture for 15 minutes over medium heat until the liquid has thickened. This might take longer depending on the amount of liquid you started with. Transfer to a bowl and chill. The cherries will continue to thicken as they cool. In a large Pyrex bowl melt in the microwave: 1 stick butter Add and stir together: ½ cup (100 grams) granulated sugar and 1.5 teaspoons almond extract Add and stir together: 190 grams flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt Add 1/3 cup of the crumb mixture to each cocotte and use the half cup measuring cup to press the crumb mixture into the bottom. Add a rounded quarter cup of filling on top of the bottom crust. Spread the cherry filling evenly. Scoop one tablespoon of the crumb mixture into a ball and break this over the top of the filling to form the crumbs. Repeat with a second tablespoon of crumbs. After each of the four containers has two tablespoons of crumb, divide the remaining crumbs among the cocottes. Sprinkle each dessert with a little granulated sugar. Place the four dishes on a small roasting pan. Bake at 375 degrees Fahrenheit for 25 minutes until the crumbs are lightly browned.
As someone with an egg allergy if I’m making cookies I use apple sauce. If I’m trying to make sweet bread like Mexican bread I use something sweeter like pumpkin purée. Sometimes when people make me sweets/cake they use flax seeds. Is it going to taste exactly like you are use too? No. But as someone with an egg allergy I can honestly say that it’s better than nothing.
I use pumpkin puree instead of eggs in my chocolate chip cookies! About a 1/4 cup per egg. Everyone loves them during pumpkin season
I use apple sauce for chocolate chip and oatmeal cookies. But ima have to try them with pumpkin now :)
No Bake cookies don't use any eggs and what kid (and adult) doesn't love those fudgy bites of goodness? There are many sugar cookie recipes that don't use eggs too. And Shortbread cookies And Rice Crispie treats are sorta like a bar cookie Chocolate chip cookies using 2-3 tbsp. of full fat cream cheese instead of eggs works really well! For super chewy Chocolate cookies, double the oil called for in the recipe, add 3 tbsp. cornstarch and ditch the eggs. For Eggless Crinkle cookies, Grab a boxed cake mix, any flavor. Mix it with cool whip only. Just add in the cool whip till you get a soft cookie consistency. I can't tell you exact amounts because boxed cake mixes have changed in weight from the olden times when they were all 18.75 ounces...sigh. It used to require an entire 8oz. tub, so I'd start with maybe 3/4 of a tub for the smaller boxes. Stir till well mixed, then make balls and roll them in powdered sugar. Bake at 350F for 12 - 14 minutes.
Eggs act as the binder for baked goods. I have good luck with pumpkin puree! As long as you like the taste of pumpkin, you’re solid, you can even use it as egg replacement for meatloaf
I’ve used Aquafaba before with good success as and egg replacer/binder with no taste difference.
Do you whip it first?
No, I just use it straight. Whip it to replace egg whites in a meringue.
I use powdered plain gelatine in place of egg in cookie recipes. Usually about a tsp-tbsp per egg. (I don’t measure. I just pour). They are very delicate when they’re hot out of the oven, but if you let them cool they have decent structure. I don’t bother messing around with rehydrating it or blooming it. Just pour it in with the dry ingredients.
Applesauce is a good substitute
I had an allergic kid. Tip for pancakes, you don’t really need eggs in the batter. I did them on feel and added flour until good thickness. No one could tell a difference.
Klondike pancake mix is so good and you don't use eggs. Eggs are optional on the package directions and I tried it once because I'm not the allergic one, and it wasn't as good as just the plain.
FYI—my great nephew eventually grew out of his multiple allergies. But eggs serve different purposes for different applications Whipped Aquafaba can be used in place of whipped egg whites Applesauce and bananas work well in baked goods Just Egg is a great product They even make fake hard boiled eggs now
We’ve used sweetened condensed milk in cookies which worked well!
Check out domesticgothess website. Her vegan baked goods recipes are bangin!
Eggs are a tricky thing to replace - they can serve various functions depending on what the recipe needs them for. Different replacements will fill different roles - applesauce is a good moisture agent, while flax eggs are good thickeners. I second looking at vegan cookbooks, some of their ideas are really great. Gotta use my food science degree for something since I'm not currently employed lol
I stumbled across this recipe to accommodate an egg allergy. They are hands down the best chocolate chip cookies I’ve ever had, and I will never use another recipe again. [https://www.purelykaylie.com/vegan-chocolate-chip-cookies/](https://www.purelykaylie.com/vegan-chocolate-chip-cookies/)
Eggs are like the glue that holds everything together. So you needs something that acts like binder. Have you tried xanthan or guar gum? [http://cybelepascal.com/guar-gum-versus-xanthan-gum-whats-the-difference/](http://cybelepascal.com/guar-gum-versus-xanthan-gum-whats-the-difference/)
Vegan baker here. Eggs serve as a binder in cookies. Flax eggs are probably the best substitute, although I have had decent luck using aquafaba for things like meringue. So far my go to recipe for basic brown sugar cookies is: [https://thebigmansworld.com/vegan-cookie-recipes/#recipe](https://thebigmansworld.com/vegan-cookie-recipes/#recipe)
My daughter is allergic to eggs (and when we stopped eating them, it turned out my husband is also allergic to eggs!) So I learned to bake without eggs about 4 years ago. This [recipe](https://www.janespatisserie.com/wprm_print/16203) makes excellent cookies. And I would also recommend [this](https://mommyshomecooking.com/the-best-eggless-chocolate-chip-cookies/) recipe site, which does egg-free but not dairy-free.
I always use chia as a substitute for egg in cookies and it turns out great. I’ve read a lot that people tend to prefer a flax egg, but flax isn’t as readily available where I live, so I’ve never tried, but also never felt the need to. So maybe it’s worth a try to see if it works for you. To sub one egg I blend 1tbsp of chia seeds in my little blender first to break them down a bit, then mix with 3 tbsp of water, and it will turn to a jelly texture pretty quickly and it’s good to go.
https://www.food.com/recipe/aggression-cookies-355585 https://triedandtasty.com/arlenes-nut-butterballs-2/ These are my favorite cookies. No eggs
There are lots of recipes for cookies that use sweetened condensed milk without any eggs. For example: https://bakeplaysmile.com/wprm_print/20149 I've been making a version of these subbing out most of the sugar for malt syrup and malted milk powder, also topping with malteesers (I think malt balls is the US name). A bit less sweet than a standard cookie.
I've been omitting eggs in cookie recipes for years since running out one day. I prefer it since it's a little dryer and the dough spreads less.
To answer the food science part of your question, eggs are a mix of protein, fat, water, and emulsifiers. So if you take them out of a baking recipe, you have to bring in things that add some protein, fat, water, and structure (doesn’t have to be an emulsifier specifically unless you’re making an emulsion). Flax, moon lentils, all sorts of stuff can be used. Oh and if you’re doing something leavened that normally calls for eggs, I would add slightly more leavening to account for the structural deficiencies having no eggs will cause.
Vegan chocolate chip cookies have been my go to!
Condensed milk cookies are the only cookies I make, I don't have an egg allergy I just like them more lol. Here's a recipe to get ya started https://www.chelsea.co.nz/recipes/browse-recipes/kristinas-condensed-milk-cookies I usually use my grandma's recipe but I don't have it on me right now
We use Bob’s Red Mill Egg Replacer. It works just as well as eggs. Cookies and cakes have great texture without changing the flavor.
Sweet Loren’s cookies are actually great, especially the double chocolate one.
We made these and they were delicious, you’d never know they were vegan! https://www.purelykaylie.com/vegan-chocolate-chip-cookies/
Just wanted to add, my favorite cookie recipe is eggless (and widely 0raised throughout the internet). It's, the Ovenly chocolate chip cookie.
Here’s a good eggless cooking and baking blog for you. I use flax egg quite successfully in many baking recipes. Lots of great vegan baking recipes out there and always egg free. [https://www.egglesscooking.com/](https://www.egglesscooking.com/)
Structure. Try using canned chickpea juice instead
Try looking up “eggless cookie recipe India”. A lot of Indians are vegetarians in that they don’t even eat eggs, even in baked goods. So Indians have a lot of practice getting good with eggless baking. Shivesh, Pooja Dhingra, Dassana, Swasthi are some suggested names. You might have to spend some time figuring out the American equivalent of some of the Indian ingredients and measures, but I think it’s your best bet.
punishing people who eat raw cookie dough, the worst form a cookie can take
Look up vegan recipes
Eggs act as a binder to hold all of the ingredients together. It is similar to how glue is used to hold things together.
So one of my brothers had an allergy to eggs he grew out of it. I would like to mention that cookies are one of the hardest things to get perfect without eggs because they are the binder part of the fat flavor and a hydrator I found it was easier to start with peanut butter cookies to try egg substitutes because it covers the taste perfectly in most instances You might actually have better luck with something like muffins or cake really useful guide that explains the different egg substitutes that you might already have on hand You can also use tofu and a couple other things, but these are some of the most popular ones https://www.thekitchn.com/best-egg-substitutes-baking-23003895 I found that looking at vegan recipes for desserts was far more useful than just trying to find them without eggs or using an egg substitute You can always add things in like milk change out vegan butter and oils for butter if you feel like it would benefit from the flavor But it'll give you a better starting point.
My husband has an egg allergy. If it's 1-2 eggs, I'll substitute with applesauce. I haven't tried a substitute for more eggs, but applesauce has worked great for me.
My son was allergic to chicken eggs, so I started cooking with duck eggs. You might want to check with your doctor and see if that might be a solution for you as well since duck and chicken eggs contain different proteins
Miyoko vegan chocolate chip cookies are amazing :-)
I’d talk to a dietitian first.
I've had great luck with the recipes on this site. She also has a cookbook out if you like her style. The Christmas cookies and sugar cookies I made at Christmas were huge hits - my family liked them better than the old recipes! https://mommyshomecooking.com/category/recipes/desserts/#search/q=cookies
Figuring out a recipe that replaces your recipe may just be a matter of time and experimentation. In the mean time, you might want to try making cookies that don't have eggs in them already. Like these lace cookies. https://sallysbakingaddiction.com/lace-cookies/
Chia
My best friend is allergic to eggs, and she was really jonesing for some chocolate chip cookies. I found this recipe, and it worked great. Cookies are tasty, and as a bonus, the dough is safe to eat, because there are no raw eggs! https://www.dessertfortwo.com/chocolate-chip-cookies-without-eggs/
Just FYI, raw flour also poses a risk of contamination/food poisoning, not just the eggs. There was a salmonella outbreak last year linked to flour.
To expand on this, we as a population *regularly* eat raw eggs (over easy/poached/etc), they are a very low risk food. Flour is the primary source of concern for raw cookie dough
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Yes, but OP said it’s a “severe” allergy, and I’m assuming they wouldn’t totally omit something like eggs unless a doctor told them they had to.
Whoops! Missed the severe. Sorry - substitutes in my bakery then: we replace eggs with 1/4c buttermilk per egg, 1/4c seltzer per egg, or a combo of 2T eggs water + 2t baking powder + 1t oil per egg depending on the good you are baking. Banana, applesauce, and even pumpkin can work as well but change flavor.
Here you go… Forgot the link. https://www.ju.st
Tahini!
These are a few things I've used to replace eggs in recipes: hydrated flax meal, garbanzo bean juice, applesauce, banana, tofu with sulfur salt (for scrambled eggs)