What can you substitute for eggs in a cookie recipe?

There are many ways to substitute for eggs in a cookie recipe, depending on the desired texture and outcome:

For a mostly similar texture:

* 1 tablespoon flaxseed meal + 3 tablespoons water: This mixture creates a "flax egg" that acts similarly to a real egg in binding and moisture.

* 1/4 cup applesauce: Applesauce adds moisture and a slightly sweet flavor. It works best in recipes that call for 1-2 eggs.

* 1/4 cup mashed banana: Like applesauce, bananas add moisture and a subtle sweetness. They also work best in recipes with 1-2 eggs.

* 1/4 cup silken tofu: Tofu adds moisture and a slightly nutty flavor. It's especially good in chewy cookies.

For a slightly different texture:

* 1/4 cup yogurt: Yogurt adds moisture and tanginess, making for a slightly more dense cookie.

* 1/4 cup buttermilk: Similar to yogurt, buttermilk adds moisture and tanginess, resulting in a chewier cookie.

* 2 tablespoons butter + 1 tablespoon water: This substitution works well in recipes where the egg is primarily for moisture.

Other Options:

* Commercial egg replacer: Many brands offer powdered egg replacers, usually made from potato starch, tapioca starch, and other ingredients. Follow the package directions carefully.

* No substitution: Some recipes call for eggs for more than just moisture, like for leavening. If you're unsure, it's best to omit the egg or try a different recipe.

Tips:

* Experiment: The best substitute for your recipe may depend on the desired texture and flavor.

* Adjust liquid: You may need to add more liquid depending on the substitute you choose.

* Don't overdo it: Adding too much of a substitute can make your cookies too moist.

It's important to note that substituting eggs may change the final texture and flavor of your cookies. Experimenting is key to finding the best substitution for your needs!