Baking & Snack - February 2025 - 70

Smart Cookie
solutions
Replacing eggs in cookies requires figuring
out the primary functionality for each type
by Donna Berry
The functionality
of eggs is different
for each type
of cookie or
component, such
as a crunchy
cookie vs. a creamy
filling.
While flour, sugar and some types of fat are the
characterizing ingredients of most cookies, it's the
mighty egg that brings the dough together. That's
why it is so challenging to replace eggs, but bakers
are doing it.
" Eggs bring important functionality to cookies,
providing tenderness and chewiness, serving as
binders and emulsifiers, and contributing to flavor,
richness and color, " said Christine Nowakowski, category
innovation advisor for indulgence, Cargill. " Eggs
can also serve as leaveners, enabling cookies to rise
slightly and become lighter in texture. "
For all their functional benefits, there are several
reasons why formulators may look to partial or full
egg replacement options. Pricing volatility often tops
the list, as avian flu outbreaks continue to challenge
egg supplies.
" Commercial bakers are always looking for cost reductions
for the total formula, " said Michael Chancafe,
senior bakery applications scientist, J&K Ingredients.
" Switching to an egg replacement technology can
reduce the cost of eggs by 50% in most applications. "
Dietary considerations, ranging from allergen
concerns to vegan-friendly formulations, are other
reasons why brands might opt to replace or eliminate
eggs. There's also a growing desire to reduce reliance
on animal-derived ingredients. ADM proprietary research
shows that more than half of global consum70
Baking & Snack | february 2025 | bakingbusiness.com
ers are moving toward a flexitarian diet.
" They are trying more plant-based foods while
still eating animal-based products, " said Amanda
Bromfield, technical manager, milling and baking
solutions at ADM. " There is opportunity for bakers to
develop offerings that join the range of baked goods
with vegan-suitable or plant-based claims. "
Focus on function
With most cookies, eggs tend to be a minor ingredient
compared to flour, sugar and fat. But when eggs
are fully eliminated, the baked cookies are just not
the same. When a formulator is trying to replace
eggs in cookie dough, the best approach is to map
out all the functions of the eggs in the formulation.
" This is most easily done by making a control with
eggs and a negative control without eggs, " Nowakowski
said. " Assess the differences between the
formulas and focus on replacing those 'jobs.' "
This approach minimizes costs and any unintended
color and flavor consequences. It also prevents
over-complicating the formula.
" A good starting point is to experiment with
replacement levels, such as 25%, 50%, 75% and
100%, along with evaluations and cost comparisons, "
said Laurie Scanlin, principal scientist, Ardent Mills.
" Also test for the optimal incorporation method,
such as adding the egg replacer to dry ingredients
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Baking & Snack - February 2025

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