Are you tired of running out of eggs or looking for a vegan-friendly baking solution? Get ready to revolutionize your cookie game with this incredible egg substitute that will make your taste buds dance and your baking worries disappear! Whether you're a health-conscious baker, have dietary restrictions, or simply want to experiment in the kitchen, this simple yet magical egg replacement technique will become your new secret weapon for creating delicious, moist, and perfectly textured cookies.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Baking
Serves: 1 egg substitute
Ingredients
- 1/4 cup applesauce
- 1/4 cup mashed banana
- 1 tbsp ground flaxseed mixed with 2.5 tbsp water
Instructions
- In a small bowl, thoroughly mash the ripe banana until it becomes smooth and creamy with no large chunks.
- If using ground flaxseed method, combine 1 tablespoon of ground flaxseed with
- 5 tablespoons of water in a separate small bowl. Whisk together and let sit for 3-5 minutes until the mixture becomes gelatinous and slightly thickened.
- For applesauce method, ensure the applesauce is unsweetened and at room temperature for best results.
- Choose one of the three ingredient options as your egg substitute: • Mashed banana (1/4 cup) • Unsweetened applesauce (1/4 cup) • Flaxseed mixture (prepared as described above)
- Gently fold or mix the chosen egg substitute into your cookie dough, being careful not to overmix.
- Proceed with your cookie recipe as normal, noting that the texture might be slightly different from using a traditional egg.
- Bake cookies according to the original recipe's instructions, monitoring moisture and consistency.
Tips
- Choose Ripe Ingredients: For the best results, use very ripe bananas or high-quality unsweetened applesauce to ensure maximum moisture and binding power.
- Texture Matters: Understand that each substitute will slightly alter your cookie's texture. Banana tends to add more moisture, while flaxseed provides a more neutral flavor.
- Consistency is Key: When using the flaxseed method, ensure you let the mixture sit for the full 3-5 minutes to achieve the perfect gel-like consistency that mimics egg's binding properties.
- Experiment Wisely: Start by substituting in small batches to understand how each method works with your specific cookie recipe.
- Temperature Control: Always use room temperature ingredients to help maintain the right moisture balance in your cookie dough.
- Don't Overmix: Gently fold your egg substitute into the dough to prevent tough or dense cookies.
- Monitor Baking Time: Keep a close eye on your cookies, as egg substitutes might slightly change baking characteristics.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 17g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
