Baking is a precise cooking process. Each ingredient plays a role, and using the recommended amount of each ingredient in a recipe ensures the proper results. For health or other reasons, you may on occasion need a substitute for an ingredient. Explore several options if you need a substitute for eggs in a cookie recipe.
Banana can provide a density similar to eggs in your cookies. To use banana as a substitute, peel it, place the fruit in a food processor and pulse until it is smooth. Add 1/4 cup of pureed banana for each egg in your recipe. If you don’t have a food processor, mash the banana with a fork. By using a banana as a substitute, your baked good may not brown as much as it would with the inclusion of an egg, but banana does provide the needed moisture.
Flaxseed is a grain that offers both density and dietary fiber. It is available in powdered form, which is what is used for baking. Simmer 1 tsp. of powdered flaxseed in 3 tbsp. water for each egg in a recipe. Because flaxseed is darker in color, it is usually the best choice for darker-colored baked dishes.
If you are vegan, you’re probably no stranger to tofu. Silken tofu is a lighter, creamier version of tofu that works nicely in baked dishes. Add a package or half a package of silken tofu to a bowl and use a handheld mixer or food processor to whip it. Add 5 tbsp. of whipped silken tofu to the cookie batter recipe as a substitute for each egg.
If you prefer a more simple approach, add 1/4 cup of plain applesauce to your cookie batter as a substitute for an egg. Use plain applesauce because flavored applesauce can alter the flavor of your cookies. If your recipe calls for sugar, opt for sugar-free applesauce to avoid sweetening the cookie batter excessively.