Substitute for eggs in baking for cookies
When replacing a large egg in cookie recipes, these substitutions offer the best balance of binding, moisture, and texture.
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water
The gel formed by a flax egg binds cookie ingredients effectively, though it may impart a subtle nutty flavor and slightly denser texture.
Yogurt
1 tbsp plain yogurt
Yogurt provides tenderness and a slight tang but may result in cookies that are too soft or cake-like compared to the desired texture.