Cookies are one of life’s little indulgences. And just because you have an allergy or sensitivity to eggs shouldn’t mean that you sit on the sideline watching someone else enjoy a chocolate chip cookie.
There are ways to eliminate eggs from a cookie recipe so that you can keep these sweet treats in your life.
It might surprise you that many fruits can be used as a substitute for eggs in baking. Pureed banana, unsweetened apple sauce or even pumpkin puree provide excellent substitutes. They will appear lighter in color while baking, so follow the timer, not the color of baked goodies.
Silken tofu is light and velvety. It is a preferred substitute for many professional bakers trying to achieve and egg-free delight. Use about a third of a cup of whipped silken tofu per egg to your recipe, and simply follow the normal baking directions.
Flaxseed Powder or Meal
Usually found in the baking aisle of specialty grocery stores, flaxseed powder can make a wonderful substitute for eggs. Use 1 tablespoon of flaxseed with 3 tablespoons of water per egg. Warm to mix. This will also add protein, fiber, and omega-3.
Not every egg substitute will work for cookies. Try Bob’s Red Mill Vegetarian Egg Substitute to maintain the sweet in your treat.
Try A New Recipe: No-Bake Cookies
Easily made without baking, no-bake cookies solve the problem of egg content: there never was any! Melt together 1 cup of chocolate chips, 1 cup nut butter, and half a stick of butter in a double boiler. Remove from heat and stir in 2 cups of quick oats. Spoon on to wax paper and cool. They freeze too!