If you are looking for an easy vegan egg substitute, this basic cornstarch and water egg replacement works in almost any vegan dessert!
Today is short and sweet, because cornstarch + water egg substitute is one of the most basic and easy vegan egg replacers around, but I always seem to forget about it! In light of making batch upon batch of cookies over the holiday season, I realized that a few recipes I was testing out weren’t coming out quite right, and I wasn’t sure why. I adjusted the oil, added more flour, tweaked the baking time and still, things just kept coming out really…meh. I realized that it might be something simple that was making all my cookie dough really lackluster, especially since the main issue seemed to be that they kept coming our really dry and the cookies weren’t spreading in the oven. After doing a bit of searching around and realizing that, duh, it might be too little water in the dough, I tried out the cornstarch + water egg substitute and wouldn’t you know it, it worked! One of the main issues I run into when converting a non-vegan recipe to vegan, is losing the water content that is found in butter, especially since coconut oil (affiliate link) is usually subbed in. The cornstarch + water egg method solves all of that and my cookies spread and were perfectly moist, plus I stopped my streak of throwing out batches of failed cookies (womp womp).
The general ratio for this cornstarch + water vegan egg substitute is 1 tablespoon of cornstarch (potato starch works too), whisked together with 3 tablespoons of warm water. I’ve seen some resources call for a 1:2 ratio as well, but I’ve tried and had more success with the 1:3 ratio. I would say that this substitute is best for cookies, cakes or breads that wouldn’t do well with a flax egg because they are too tender or would look weird with all of those ground up bits of flax in them. I used this method perfectly on the chocolate gingerbread cookies and spice cookies with success, but I would bet it would work in most recipes that call for 1-2 eggs. That being said, I wouldn’t recommend this method for any recipes that call for more than 2 eggs, simply because I don’t know that there would be enough holding power and honestly, I haven’t tried it yet! I’ll report back if I do, but this one is best reserved for those cookie recipes that call for an egg or two for binding and moisture content. My general method is to whisk together the cornstarch and water before I start gathering my ingredients and by the time I’m ready to add it in, it has fully set up. Also a note, make sure to use a spatula to scrape everything out of the bowl after you’ve mixed the ingredients together, a lot of times the cornstarch will start to settle in the bottom of the bowl and I’ve missed a good chunk of it a few times, which doesn’t yield great results.
I hope this helps any egg substitutes conundrums you might have had, I know it’s been a game changer for me and I’m ready to try it out on a lot more recipes, so I’ll report back with results!