Can you substitute eggs with milk in cookies?

You can sometimes substitute milk for eggs in cookies, but it's not a perfect swap and it depends on the cookie recipe. Here's a breakdown:

Why Eggs are Important in Cookies:

* Structure: Eggs bind ingredients together, giving cookies their shape and preventing them from spreading too much.

* Moisture: Eggs add moisture, which contributes to a chewy texture.

* Richness: Eggs contribute to the overall richness and flavor of cookies.

Substituting Milk for Eggs:

* For One Egg: You can typically replace one egg with 1/4 cup of milk.

* More Than One Egg: Substituting multiple eggs with milk can be trickier, as you may need to adjust other ingredients like flour or butter to maintain the correct consistency.

* Impact on Texture: Using milk instead of eggs will likely result in a slightly less chewy cookie, possibly even a bit crispier.

Tips for Success:

* Recipe Specific: It's always best to consult the original recipe to see if it provides guidance on egg substitutions.

* Experiment Gradually: Start by substituting just one egg with milk and see how the cookies turn out.

* Adjust as Needed: If the dough seems too dry, add a little more milk. If it seems too wet, add a tablespoon or two of flour.

* Consider Other Options: For a more accurate substitution, you could try flaxseed meal or applesauce, which are often used as vegan egg replacements.

Bottom Line:

While milk can be a suitable substitute for one egg in some cookie recipes, it's not always the ideal solution. If you're looking for a more consistent result, consider exploring other egg alternatives.