Let’s talk about flax eggs! We’re living in a strange alternate reality where flaxseed is often easier to find than actual eggs. Flax eggs, made simply with ground flaxseed and water, are a pantry-friendly substitute that just might save you a trip to the store. In fact, you can also make chia seed “eggs” using this technique, if you have those on hand.
If you’re vegan or have an egg allergy in your family, you may be well familiar with flax eggs already. I didn’t invent them and I don’t know who did, but I’ve learned a lot about them over the years.
I’ve been guilty of referencing flax eggs as a substitution option without providing more detail. Now, I can link to this page so you’ll know what the heck I’m talking about. Today, you might learn more than you ever wanted to know.
Flax eggs work well when they’re a small component in baked goods, pancakes, and other flour-based recipes. Flax eggs yield a “gluey” substance similar to egg whites, which helps bind ingredients together. They also contain some fat, like real yolks do. As a bonus, they also offer some fiber, which you won’t find in real eggs.
Unfortunately, flax eggs don’t offer as much structural support as real eggs, and they definitely don’t work in egg-focused recipes like scrambled eggs or frittatas.
Flax eggs are an imperfect substitute, but in the right recipe, they can work great!
How to Substitute Flax Eggs
Flax eggs are easy to make as needed. You can make as many “eggs” as you need for your baking project in one bowl.
The mixture will need 10 to 15 minutes to rest. Mix it up before you get started on the rest of your baking prep. That way, it’ll be ready to go when you need it.
Note that flaxseeds come in two colors, golden or brown. They work interchangeably, though the darker color may impart more flavor.
Flax eggs work well in many recipes…
Flax eggs are well-suited for quick breads, such as banana bread and muffins, as well as simple cookie recipes. Flax eggs are a pretty safe bet when the recipe meets the following qualifications:
- The recipe calls for a wheat-based flour, such as all-purpose or whole wheat. Oat flour seems to work well, too.
- The recipe is stirred together by hand (no mixer required).
When possible, I try to offer egg substitution suggestions in the recipe notes. Here’s a small selection of recipes that work well with flax eggs:
- Banana Bread and Banana Cake with Cream Cheese Frosting
- Blueberry Muffins (view more suitable muffins here)
- Citrus Olive Oil Cake
- Monster Cookies
- Peanut Butter Oat Cookies
…but not all recipes.
You can’t whip flax eggs to infuse them with air, so they don’t offer much “lift” to your baked goods. In other words, if your recipe calls for whipping whites together until fluffy (like a soufflé or an angel food cake), flax eggs will not be a suitable replacement. Aquafaba would be a better option in these situations.
Gluten-free baked goods require special consideration.
Why? Gluten is a protein that provides structure. Real eggs also provide structure. In the absence of gluten, flax eggs often struggle to make up the difference.
Fortunately, flax eggs tend to work pretty well with oat flour and gluten-free all-purpose flour blends, such as Bob’s Red Mill.
Flax eggs do not work well with almond flour or other nut-based flours. When I was recipe testing for my cookbook, I tried to substitute flax eggs in my lemony almond blueberry cake recipe (page 197). I ended up with what could only be described as… pudding, and not in a good way.
Sometimes, you can skip the eggs altogether.
Surprisingly, I’ve found that you can often omit eggs in pancake and waffle recipes. My vegan pancakes turn out well without them, and I’ve successfully made these oat flour-based waffles without the eggs (they were just a bit more delicate).
When in doubt, adding a flax egg is a safer bet than omitting the egg. If you’re willing to a risk, you might find success without them. My vegan chocolate chip cookies are egg-free, and you’d never guess it!
Flaxseed Storage Suggestions
Flaxseed contains good-for-you polyunsaturated fatty acids. The only downside to this kind of fat is that it deteriorates (turns rancid) fairly quickly. Ground flaxseed goes bad even faster than whole flaxseed, since it has been cracked open and exposed to air.
To prolong the life of your flaxseed (ground or whole), store it in the refrigerator in an air-tight container. When properly stored, whole flaxseed will last about one year, whereas ground flaxseed will last about six months.
Always give your flaxseed a whiff before using. If it smells like “oil paint or a box of crayons,” it has gone bad and should be discarded.
How to Grind Your Own Flaxseed
Since whole flaxseeds store better, I like to grind my own flaxseed meal. It’s easy! Just blend whole flaxseeds in a food processor for about 60 seconds, or until it feels like a somewhat gritty flour when you rub it between your fingers. You may be able to do this in a blender if you use a sufficient quantity, but I haven’t tried.
How to Make Flax “Eggs”
- Author:
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 flax egg 1x
- Category: Baking
- Method: Stirred
- Diet: Vegan
Learn how to make flax eggs for egg-free baking! Flax eggs are a great solution for vegans and those with egg allergies. They’re also a nice, simple substitute for baked goods if you run out regular eggs. Recipe as written yields 1 flax egg; multiply as needed.
Ingredients
- 1 tablespoon ground flaxseeds,* also known as flaxseed meal
- 3 tablespoons water
Instructions
- Combine the ground flax and water in a small bowl (if your recipe calls for multiple eggs, just multiply the ingredients as necessary and mix in the same bowl). Stir with a fork until combined.
- Let the mixture rest for at least 10 to 15 minutes, until it’s somewhat “gloppy” or congealed. Use in place of the eggs in your baking project!
Notes
*How to grind flax seeds: You can either start with store-bought ground flaxseed (Bob’s Red Mill offers one) or grind your own. To grind your own, blend at least ¼ cup in a food processor for about 1 minute, or until it feels like a slightly gritty flour. Store any leftover ground flax in an air-tight container in the refrigerator.
More uses for flaxseed: I love to blend a tablespoon or two into my smoothies for some nutty flavor, additional fiber and omega-3s. It’s especially good in my basic blueberry smoothie and banana almond smoothie.
Chia seed alternative: You can also use ground chia seeds in place of ground flaxseeds (same amount and method)!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Gracie
Thanks for this. I’ve been substituting a flax egg in your muffins (banana and blueberry) and they turn out great!
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Kate
You’re welcome! I’m glad it works so well for you, Gracie.
Sophia T
I use a coffee grinder to grind up mine; that way you can use a smaller portion!
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Kate
Thank you for sharing!
Charlotte
Thank you for leaving this comment! I wasn’t having any luck with my food processor, but my coffee grinder did the trick in 30 secs!
Erik B
Thank you so much for this thorough write up on flax eggs. I just tried it in a cookie recipe and they came out great!
I know you have a broad audience, but I now really appreciate when you offer plant-based/vegan options. After watching The Game Changers and Forks Over Knives, my wife and I have switched to a plant-based diet. I’ve had to make changes to a number of your delicious recipes, but so far making it work. Thanks again, Erik
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Kate
You’re welcome and I’m glad it worked so well for you, Erik!
Jessica Flory
Love this guide, thank you, Kate! Since quality eggs are so expensive I often use one egg and one or more flax eggs if a recipe calls for multiple eggs. Best of both worlds!
Kate
You’re welcome, Jess!
Anne
Thanks! I knew about the flax eggs but the Aquafaba was new to me I’ll save my ‘chick pea water’ from now on!
Natalie
Thanks so much for this! Do you prefer flax to chia eggs, or notice any differences between them? I usually only have chia seeds on hand but was wondering if I should try flax.
Kate
Hi Natalie! I typically use flax if I need to as that is what I have on hand. Both can work!
Anita
Can you use flaxseed to make brownies? I can’t seem to make fudge brownie without eggs. My brownies never come out right.
Kate
Hi Anita! I mean, you should be able to, but it depends on the other recipe components. You could try one of my brownie recipes and see?
Patricia
I’ve seen flax “eggs” mentioned on several sites, but I haven’t tried it, yet, so I really appreciate your tutorial! Years ago I read about using soy flour as an egg substitute in baked goods and I found that works very well, too. You just need to add a tablespoon of soy flour and a tablespoon of water for each egg your replacing. I mix the soy flour in the dry ingredients and the water in with the wet and I’ve never noticed any difference in the final taste or texture of the baked goods.
Kate
You’re welcome, Patricia! Thanks for sharing what you have been using. I’m glad it has worked so well for you.
Kate
Thank you so much for this post! I’ve been baking so much with flax eggs over the last few months since finding out my daughter has an egg allergy. They really do work great for most baked goods. Loved reading more about them here!
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Kate
Absolutely! I’m glad it’s been timely for you. Sorry to hear about your daughter’s allergy. Hopefully this will help her to still be able to enjoy some favorite recipes!
Amy Casey
Thanks for posting this flax egg recipe and the thorough explanation. I have an egg free client that I cook for and this will really come in handy.
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Kate
You’re welcome, Amy!
Liz
Maybe I’m just showing my age, but what ever happened to using a quarter cup of applesauce in place of 1 egg? Its what everyone did way back when we were terrified of fat. It works great in muffins, cakes and other baked goods and its affordable. I’m always happy to find new options, and try new things. I guess I’m just wondering how applesauce fell out of favor.
Kate
Hi Liz! I find that flax eggs are a great option, but if you have something that work, that’s great!
Poonam
Thanks Kate for this , I love using Flax Eggs but I find that it works well with recipes under two eggs …
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Erin
I recently made a banana bread recipe using flax eggs with almond flour and the outside was perfectly cooked but the inside was still gooey. Why would the recipe call for flax egg if it typically doesn’t work out well and would subbing a conventional egg prevent this problem?
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Kate
Hi Erin! I can’t speak for anyone else’s recipes, but I would never suggest flax eggs with purely almond flour-based baked goods. Substituting a conventional egg might do the trick, but you might need to use several. In my regular flour-based banana bread recipe, for example, it calls for two eggs. My upcoming almond flour-based banana bread recipe calls for four. Almond flour needs a lot of structure. Anyway, hope this makes sense, and I’ll be sharing that recipe within the next couple of weeks, so it may be the solution you’re looking for!
Sarah
This is so useful as an egg replacement as so many recipes rely on eggs for binding. Modifying recipes to suite dietary requirements can be so tricky when cooking and baking is like science and need to be so specific. I found this post really helpful in understanding what is important for each type of special diet if you’d like to check it out.
Suzannah Kolbeck
I am trying to swap out the eggs in a gluten-free cake recipe (that is already perfect – unless you’re vegan), and I was wondering if oyu have tried flax eggs in cake.
Kate
Hi Suzannah, It honestly depends on the cake, flours, etc. Typically flax eggs can work in most cases. But I found not with an almond based flour as it’s just far too delicate.
Dhivya Rakesh
When I make brownies with egg I don’t add any leaning agent because beating the eggs gives me that rise. For my eggless brownie i want to add something to give the rise without using baking soda or powder or milkmaid. What is the best to use along with flax seed to give that rise?
My recipe calls for 3 eggs . It will be helpful if you could let me know what I need to add apart from flax to give a rise.
Manda
How many “eggs” does this recipe make? How do we know how much of the flax seed “egg” mixture to use in say your oat flour waffles recipe where it calls for two eggs?
Thanks for sharing awesome stuff!!
Kate
Hi Manda! All my serving information can be found in the recipe details. It’s one flax egg per recipe.
Lana
Hi there, thanks for sharing this. I can’t wait to try it. One question though, could the ground flaxseeds be strained out with cheesecloth or a strainer and still work well?
Kate
I don’t think you will get the same result.