No eggs? No problem! These egg-free dessert recipes taste every bit as rich and decadent, minus the eggs.
In this round-up you'll find delicious & well-tested eggless recipes for cookies, cakes, pies, tarts, puddings, muffins, quickbreads, and more! With plenty of gluten-free, dairy-free, vegan, paleo, and nut-free options, these allergy-friendly sweets and treats will please anyone with dietary restrictions – or just no eggs in the house.
Whether you need a show-stopping egg-free dessert due to an egg sensitivity, allergy, or just because you ran out, you're going to love this collection of egg-free dessert recipes!
When I went egg-free for the better part of a year for health reasons, I wasn't going to let a pesky elimination diet get in the way of baking luscious desserts. Baking gluten-free as well as egg-free can be tricky, since eggs often replace the protein lost from the lack of gluten.
Thankfully, you can still have your egg-free cake and eat it too with these well-tested eggless dessert recipes. Some of these were developed with no eggs from the start, such as these almond butter oatmeal cookies. Some are naturally eggless, such as this almond flour apple crisp and these oat flour graham crackers. And others have been tested with egg substitutes, either by me or by one of my egg-free readers, such as these brown butter chocolate chip cookies.
How to Substitute Eggs in Baking Recipes
In case you want to convert *more* recipes to egg-free, here are some handy substitution suggestions for eggs. You'll generally want to swap 1 egg for 3-4 tablespoons of the substitute of your choice.
- Gelatin egg: Sprinkle 1 tablespoon powdered gelatin over 3-4 tablespoons water in a small saucepan and let sit 5 minutes. Place over low heat and stir to dissolve, 1 minute. A great option for AIP diets that is generally well-tolerated. Caveat: not suitable for vegan or vegetarian diets.
- Flax egg: combine 1 tablespoon flaxseed meal with 3 tablespoons hot water and let sit until thick, 10-20 minutes. (Tested in these GF pumpkin muffins and GF sugar cookies). Caveat: can make baked goods gummy.
- Just Egg: look for this product made from mung beans in the refrigerated section near eggs or other egg subs. Tested in these gluten-free buttermilk pancakes. Caveat: works best in recipes that use just 1 egg per 4+ servings.
- Aquafaba: the liquid from canned chickpeas. Can be whipped with sugar to make meringue or to fold into cake batter. Tested in these gluten-free buttermilk pancakes. Caveat: works best in recipes that use just 1 egg per 4+ servings.
- Cream cheese: use 2 ounces of dairy-free or regular cream cheese in place of 1 egg in cookie recipes. Tested in these gluten-free snickerdoodles.
- Greek yogurt: can work well in conjunction with applesauce in cake and quickbread recipes.
- Applesauce, mashed banana, or sweet potato puree (such as baby food): can work well in cake or quickbread recipes especially in conjunction with Greek yogurt. Caveat: will add flavor to the baked good, so choose one that compliments the flavors in the recipe.
- Egg replacer: I don't have much experience using this product, but a good friend of mine tried my GF chocolate ginger molasses cookies with Bob's Red Mill egg replacer and they looked picture perfect!
Tips for subbing eggs in gluten-free recipes
- Different subs work better for different types of recipes, so it may take a bit of experimentation to find one that gives you the flavor and texture you're looking for.
- Start with recipes that don't call for a ton of eggs, such as a cake that makes 8 servings and uses just 1 egg. (For instance, this teff flour chocolate cake). Recipes that use 3 or more eggs for 8-ish servings will be harder to substitute.
- Use 3-4 tablespoons of substitute per 1 egg.
And now, onto the eggless dessert recipes!
Cookies & Bars
Cookies can still bake up soft and chewy, even egg-free! These gluten-free cookie recipes will satisfy all your eggless cookie cravings. Lots of vegan, paleo, and dairy-free options too.
Breakfast Desserts: Muffins, Scones, Pancakes & Quickbreads
These gluten-free & egg-free sweet treats make excellent fare for mornings on-the-go – or any other time of day.
Pies, Tarts & Galettes
Crisps, Cobblers & Fruit Desserts
Often times these fruit-forward desserts are naturally egg-free. Here are some reader-favorites! Be sure to top them with a scoop of vegan ice cream, whipped mascarpone, or whipped coconut cream for a delicious finish.
Puddings don't need eggs to be rich and creamy; in fact, keeping them egg-free means they stay silky smooth!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you try any of these egg-free dessert recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Egg-Free Chocolate Chip Cookies + 45 Eggless Dessert RecipesPrint Recipe Pin Recipe
- 1 cup (245 g) room temperature, well-stirred tahini (or other smooth nut or seed butter)
- ¾ cup + 2 tablespoons (260 g) maple syrup (preferably dark)
- ⅓ cup (70 g) melted, cooled coconut oil (or ghee if not vegan)
- 2 teaspoons GF vanilla extract
- ½ cup (75 g) cassava flour (I use Bob's Red Mill; or try sweet rice or AP flour if not paleo)
- ½ cup (60 g) almond flour (or use tiger nut flour for nut-free)
- ¼ cup (28 g) tapioca flour (I use Bob's Red Mill)
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 ounces (230 g) coarsely chopped vegan bittersweet chocolate such as Raaka Maple Dark Baking Chocolate, plus extra for the tops
- flaky salt such as Maldon, for sprinkling
- Position a rack in the top of the oven and preheat to 350ºF. Line 2 rimless cookie sheets with parchment paper for easy cleanup.
Make the dough
- In a medium bowl, whisk together the tahini, maple syrup, coconut oil, and vanilla until smooth and emulsified.
- Place a strainer over the bowl and sift in the cassava, tiger nut, and tapioca flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.
- Scoop 1-inch diameter balls of dough (3-4 tablespoons or a rounded #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 3 inches apart. Top each cookie with a chunk or two of chocolate and a pinch of flaky salt.
- Bake the cookies one pan at a time in the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 12-16 minutes. Rotate the baking sheet at 10 minutes for even baking.
- Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.
- measure by weight, not volume
- if measuring by volume, use the dip and sweep (aka scoop and swoop) method
- make sure your oven is the correct temperature by using an external oven thermometer
- bake off a single test cookie to make sure your cookies spread the right amount
- if your cookies spread too much, add more flour or increase the oven temperature
- if they don't spread enough, flatten the dough balls or decrease the oven temperature