Discover the Best Egg Substitutes for Unmatched Cookie Perfection

The Nutty Delight of Flaxseed

In an effort to replicate the binding properties of eggs, flaxseed emerged as a standout option. Initially, the upfront cost of $9 for a 16-ounce bag seemed steep, but its shelf-stable nature ensures longevity. To create a "flax egg," one tablespoon of ground flaxseed is mixed with three tablespoons of water and left to thicken for ten minutes. This process yields a gel-like consistency that mimics an egg's function in baking.

Despite initial concerns about a crumbly dough, the final product proved otherwise. These cookies baked longer than usual, reaching perfection at 17 minutes. The nutty flavor imparted by the flaxseed added a delightful twist, reminiscent of browned butter. The texture was crisp on the edges and chewy in the center, making it a favorite among testers.

Commercial Egg Replacer: A Reliable Choice

The commercial egg replacer, priced at $5.89 for a 12-ounce bag, also showed promise. This powder-based substitute required mixing with water to form a thicker substance within a minute. The resulting dough had a moist, Play-Doh-like consistency, closely resembling traditional recipes. After 17 minutes in the oven, these cookies boasted a golden hue and retained their height, offering a gooey yet soft center.

While there was a slight hint of starch, it did not detract from the overall experience. The cookies tasted remarkably close to the original recipe, making this an excellent choice for those seeking reliability and consistency in their baking endeavors.

Applesauce: An Accessible Yet Challenging Substitute

Applesauce, a household staple, was tested next. It’s known for its binding capabilities but lacks leavening power. Using 1/4 cup of applesauce to replace one egg, the dough turned out dense and sticky, producing slightly fewer cookies than expected. Despite the thicker consistency, the cookies took 19 minutes to bake fully, emerging thick and pale in appearance.

The final product was chewier than anticipated, possibly due to the added sugars in applesauce. While flavorful and free of any apple taste, the texture was less desirable compared to other batches. However, this remains a viable option for those who prefer readily available ingredients.

Yogurt: Height and Density in Every Bite

Plain yogurt, a versatile ingredient often found in kitchens, was used next. Only 1/4 cup was needed to replace one egg. The dough, however, was dense and crumbly, emitting a strong tangy scent. These cookies took the longest time to bake—21 minutes—due to their reluctance to flatten. The result was a cookie with significant height and a blondie-like consistency.

The texture was intriguing, combining a chewy bottom with a soft, dense center. Though the flavor remained consistent with the original recipe, the unique mouthfeel offered a new dimension to the classic cookie experience.

Aquafaba: Waste Not, Want Not

Finally, aquafaba, the liquid from canned chickpeas, was put to the test. Cost-effective and environmentally friendly, this substitute involved whipping 3 tablespoons of aquafaba until foamy. The dough was dense and sticky but lacked any unusual odors. These cookies baked quickly, spreading more than others in just 15 minutes.

The taste was nearly identical to the standard recipe, impressively free of any earthy flavors. However, the crumbly texture posed handling challenges, suggesting these cookies might be better suited for crumbling over desserts. Nonetheless, aquafaba remains a commendable choice for reducing food waste.

Conclusion (Not included per instruction)