9 Gluten-Free & Egg-Free Cookie Recipes (Eggless)

Eggs are often used as a binding agent in baking, but these recipes rely on clever alternatives like nut butters, flax or chia “eggs,” and other natural ingredients to create the perfect texture – no eggs required.

Plus, since they’re also gluten-free, these cookies are ideal for anyone with sensitivities or looking for a wholesome, allergy-friendly treat.

So whether you’re dealing with an egg shortage, watching your budget (see my related tips for eating clean on a budget), or just want to try something new, these egg-free, gluten-free cookie recipes are here to satisfy your sweet tooth. Let’s get baking!

When adapting a cookie recipe to be egg-free, it’s important to replace the eggs with an ingredient that provides a similar function—whether it’s for binding, moisture, or leavening.

Here are some tried-and-true substitutes and tips if it’s your first time adapting an original recipe to be made without eggs:

1. Use Flax or Chia Seeds for Binding

Flax and chia seeds form a gel-like consistency when mixed with water, making them great egg replacements for structure and moisture.

• Substitution: Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg. Let sit for 5-10 minutes until thickened.
• Best for: Soft and chewy cookies, like chocolate chip or oatmeal cookies.

2. Mashed Bananas or Applesauce for Moisture

Fruits add natural sweetness and moisture but may slightly alter the flavor.

• Substitution: Use ¼ cup mashed banana or unsweetened applesauce per egg. See other applesauce substitutes in baking.
• Best for: Soft cookies or spiced varieties like oatmeal or snickerdoodles.

3. Nut or Seed Butter for Structure

Thick nut butters (almond, peanut, or sunflower seed butter) add richness and help bind ingredients.

• Substitution: Use 3 tablespoons of nut butter per egg. Nut butters can also be used as a butter or ghee substitute if you’re looking for dairy-free options.
• Best for: Dense and chewy cookies, like peanut butter or chocolate cookies.

4. Yogurt or Dairy-Free Yogurt for Moisture & Tenderness

Yogurt works well in place of eggs to keep cookies soft without changing the flavor too much.

• Substitution: Use ¼ cup plain yogurt or dairy-free alternative per egg.
• Best for: Sugar cookies, shortbread, and soft-baked cookies.

5. Baking Powder & Vinegar for Leavening

If eggs are used to help cookies rise, a combination of baking powder and an acid can do the trick.

• Substitution: Mix 1 teaspoon baking powder with 1 tablespoon vinegar (apple cider or white vinegar) per egg.
• Best for: Light and crisp cookies, such as shortbread or wafer-style cookies.

Sparkling water or club soda can help aerate or “fluff up” your cookie dough without adding any flavor.

• Substitution: Use ¼ cup carbonated water per egg.
• Best for: Delicate cookies, like lace cookies or meringue alternatives.

Extra Tips for Egg-Free Baking

• Adjust baking time – Egg-free cookies may take a minute or two longer to set on a cookie sheet or wire rack.
• Chill the dough – Since eggs help bind, chilling can prevent spreading.
• Experiment with combinations – Some recipes may benefit from using two different replacements for the best texture. See my related articles about using arrowroot flour substitutes for gluten-free baking or substitutes for coconut flour.