I love how simple cake mix cookies are. Just a handful of ingredients and you’ve got cookies in under 20 minutes. So when a friend mentioned she couldn’t have eggs, I decided to figure out a version that doesn’t involve using eggs. I swapped the egg for a bit of yogurt and extra oil, which kept the cookies soft and held everything together perfectly. These turned out just as good as the original, and nobody could tell the difference.
What You’ll Need
The most common ingredients in Eggless Cake Mix Cookies:
- Cake mix: Any flavour works here – chocolate, vanilla, funfetti, red velvet, you name it. This is what gives the cookies their flavour base and most of their structure.
- Oil: A neutral oil like vegetable or canola oil keeps these cookies soft and moist. Since there is no egg here, the oil does a little extra work to bind everything together.
- Plain yogurt: This is the egg substitute. It adds moisture and makes everything come together, and you genuinely cannot taste it in the final cookie.
- Mix-ins: Chocolate chips, sprinkles, nuts, or candy pieces – whatever suits the cake mix flavour you chose. This is where you can really make the cookies your own.
How To Make Cake Mix Cookies Without Eggs
Prepare for baking: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix the dough: In a large bowl, combine the cake mix, oil, and yogurt. Stir until a soft dough forms – it should be thick but scoopable, not runny.
Add the mix-ins: Fold in your chocolate chips, sprinkles, or other add-ins until evenly distributed throughout the dough.
Portion the dough: Scoop tablespoon-sized portions onto the prepared baking sheet, leaving about 2 inches between each cookie.
The final step: Bake for 9 to 11 minutes, until the edges are just set and the centres still look slightly soft. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Tips for Success
Do not overbake these cookies – they should look slightly underdone when you pull them out, as they will continue to firm up while cooling.
If your dough feels too sticky to scoop, chill it in the fridge for 10 to 15 minutes before portioning. And if you want a richer flavour, a splash of vanilla extract goes a long way.
How to Store These Cookies
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months – just thaw at room temperature before enjoying.
Eggless Cake Mix Cookies Recipe
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the cake mix, oil and yogurt. Stir until a soft dough forms.
- Fold in your chosen mix-ins until evenly distributed.
- Scoop tablespoon-sized portions onto the baking sheet, leaving about 2 inches between cookies.
- Bake for 9 to 11 minutes, until the edges are set and the centres look slightly soft.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Eggless Cake Mix Cookies FAQs
Can I use a different yogurt substitute?
Yes, applesauce or mashed banana both work well in place of the yogurt, though they may add a subtle flavour of their own. Unsweetened applesauce is the most neutral option if you want the cake mix flavour to shine through.
Why is my dough too dry or crumbly?
This usually means a little more moisture is needed. Add an extra tablespoon of yogurt or oil at a time until the dough comes together into a soft, scoopable consistency.
Can I use any flavour of cake mix?
Absolutely. Chocolate, vanilla, lemon, red velvet, and funfetti all work beautifully. Just keep in mind that some mixes are slightly larger or smaller than others, which can affect the texture very slightly.
Do these cookies taste different without the egg?
Not really. The yogurt keeps them just as soft and moist as an egg would, and most people cannot tell the difference at all.
