Egg allergies are becoming more common with today’s children, so there are substitutions available. The role of the egg is to either bind the ingredients together, cause the dough to rise, or both roles at once, and determining what the goal is will help you decide which substitution will work best for the recipe.
Since my recipe calls for only 2 eggs, we are able to use a number of substitutions, but if the recipe called for 3 or more the results would be undesirable.
The role of eggs in the baking of cookies is to act more as a binder, so the following substitutions would create the best results:
- 1/2 of a medium banana, mashed
- 1/4 cup of applesauce (or other pureed fruit)
- 3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
- 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
- Commercial egg replacement products
Be aware that using the fruit substitutions may change the flavor of the cookies.
Substitutions found from Kids With Food Allergies: A Division of the Asthma and Allergy Foundation of America
“Kids with Food Allergies.” Cooking and Baking Without Egg Ingredients. Kids With Food Allergies, n.d. Web. 25 June 2016. http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx