Yogurt

• Yogurt can be used instead of eggs in your cookie recipe. Since your cookie recipe will already have a leavening agent -- such as baking powder or baking soda -- you can substitute a ¼ cup of yogurt for every 1 medium-sized egg called for in the recipe and there is no need to increase the amount of leavening agent called for in the recipe. Yogurt does have a tangy flavor, so your cookies will take on that flavor during baking.

Bananas

• Bananas are thick, creamy and can replace eggs in your homemade cookie recipe. You’ll need a ripe banana that easily mashes down. You can replace eggs with bananas by using a ½ of a mashed medium-sized banana for every egg. To keep cookies fluffy rather than dense, add a ¼ tsp. of baking powder for every egg you’re replacing with banana.

Applesauce

• Applesauce is used in vegan baking because it binds well in drop cookie recipes. Use a ¼ cup of applesauce for every egg your recipe requires. If you’re out of applesauce, use a ¼ cup of pureed fruit for every egg. Avoid overly seasoned applesauces, since these can change the flavor profile of your cookies.

Vegetable Oil

• If you’re making cake-like cookies -- cookies that are fluffy and light -- you need a substitute that doesn’t deprive your recipe of a leavening agent. Vegetable oil makes a suitable replacement. Use 1 ½ tbsp. of vegetable oil plus 1 ½ tbsp. water and 1 tsp. baking powder for every egg you replace in the recipe.

Tofu

• Silken, soft tofu can replace eggs in cookie recipes. Before using it, you’ll need to puree the tofu in a blender until it is smooth and creamy. Use a ¼ cup of the pureed tofu for every egg. Your cookies will take on a moister, denser texture and they won’t have the crisp brown edges you’re used to, but the flavor will stay relatively the same.