Many people assume that baking cookies requires dairy butter and eggs to achieve a soft and chewy texture. In reality, there are plenty of plant-based alternatives that can help you create irresistible cookies without relying on animal products. From coconut oil to nut butters, and from flaxseed to applesauce, the options for replacing butter and eggs are both accessible and delicious. Whether you follow a vegan lifestyle or simply want to experiment with new ingredients, learning how to bake cookies without butter or eggs will open your kitchen to a range of creative possibilities.

Using plant-based substitutions does not mean compromising on flavor or texture. In fact, these alternatives often add new layers of taste and can cater to different dietary needs such as reducing saturated fats or avoiding common allergens. Below, you will find an overview of why butter and eggs are typically used in cookie recipes, followed by tips on how to replace them. You will then discover a simple recipe that brings everything together in one scrumptious, vegan-friendly treat.

Why Butter and Eggs Are Used in Traditional Cookies

Traditional cookie recipes rely on butter for richness and flavor. Butter contributes to the overall tenderness of the dough and helps lock in moisture, resulting in a soft interior. Eggs provide structure by binding ingredients and aiding in leavening, creating a lighter texture. Removing both means you need to replicate their roles through different plant-based ingredients. Luckily, there is a wide array of vegan substitutes that can perform these functions just as well.

Using Plant-Based Fats

Coconut oil is one of the most popular alternatives to butter. It solidifies at cooler temperatures, which can be beneficial for maintaining cookie shape during baking. It also adds a subtle sweetness and aroma. Other options include vegan margarine, nut butters, and even mashed avocado for a denser, more cake-like cookie. Adjusting the amount of these fats can help you achieve the exact texture you want. If you prefer a crispier cookie, try using slightly less fat. For a softer cookie, use a bit more and consider chilling the dough before baking.

Binding Without Eggs

Eggs help hold dough together and contribute to a cookie’s lift in the oven. Flaxseed or chia seed “eggs” are a popular replacement. By mixing one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and letting the mixture rest for a few minutes, you create a gel that mimics the binding properties of an egg. Applesauce is another effective substitute that provides moisture and a mild sweetness. Aquafaba, the liquid from canned chickpeas, can be whipped into a foam that acts similarly to egg whites, making it useful for airy cookie recipes or meringue-style treats.

Simple Vegan Cookie Recipe

Below is a straightforward recipe that showcases how to combine plant-based fats and egg alternatives in a single dough. These cookies come out crisp at the edges and soft in the middle, offering a delightful bite that rivals any traditional recipe.

Ingredients
– One and three-quarter cups all-purpose flour
– Half a cup coconut oil, softened but not melted
– Half a cup brown sugar
– Quarter cup white sugar
– One tablespoon ground flaxseed mixed with three tablespoons water
– One teaspoon vanilla extract
– Half a teaspoon baking soda
– Quarter teaspoon salt
– Half a cup dairy-free chocolate chips or any add-ins you prefer

Instructions
Combine the ground flaxseed with water in a small bowl and let it sit for about five minutes until it forms a gel-like consistency. In a separate mixing bowl, cream the softened coconut oil, brown sugar, and white sugar together until they are well combined. Stir in the flaxseed mixture and add the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, mixing gently until a dough forms. Fold in the dairy-free chocolate chips or any other add-ins you choose. If the dough feels too soft, chilling it in the refrigerator for 20 to 30 minutes can help the cookies keep their shape during baking.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop heaping tablespoons of dough onto the sheet, spacing them a couple of inches apart. Bake for 10 to 12 minutes, or until the edges turn golden. Let the cookies cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely.