Hello everyone and happy new year! I’m excited to start this new series! I wanted to start this year off by figuring out what the differences are between all the vegan alternatives for baking. So we’re starting the series off with trying out all the different vegan egg replacers. There are a TON of them though, so we’re going to do 4 at a time and compare as we go. I have the cookie recipe down below as well as how to make each vegan egg, and the pros and cons of each. Hope you enjoy!
Vegan Chocolate Chip Cookies:
Ingredients:
1 c coconut oil
1 c brown sugar, packed
1/2 c granulated sugar
2 vegan egg replacers
1/2 tsp vanilla extract
2 1/2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
diary free chocolate chips
Directions:
Cream the coconut oil and sugars together until they’re a smooth homogenous mixture
Add in the vegan eggs and vanilla and mix on medium until well combined
Stop the mixer and add in the flour, baking soda, baking powder, and salt
Mix on low until almost combined
Add the chocolate chips and mix until just combined
Cover the bowl with plastic wrap and place in the fridge for 30 minutes or overnight
Heat the oven to 350 degrees F
Scoop the cookies onto ungreased baking sheets about 2 inch apart
Optional: freeze the cookies for about 10 minutes then place them in the oven
Bake for 12 - 15 minutes or until the edges are golden brown
Let cool for 5 minutes then transfer to a cooling rack and let cool completely
Enjoy!
These freeze very well for up to 3 months
Vegan Egg Replacers (makes 1 “egg”):
Mashed Banana:
1/4 c mashed banana, about 1/2 of a banana(make sure it’s ripe)
1 tsp baking powder
Mash the banana thoroughly until there are no or very small clumps
Make sure it’s 1/4 c worth of mashed banana
Add the baking powder and mix until well combined
Either set aside until you need to use it or add it to the batter/dough
Pros:
Helps to leaven
Adds an extra flavor (could also be a con depending on if you want to taste the banana or not)
Cons:
Can taste the banana
End result:
Bakes well - like a cookie should
Spreads out well
Light golden in color like a regular cookie
Good caky texture
Pumpkin Puree:
1/4 c pumpkin puree
Measure it out and add it to your batter
Pro:
Easy to use
Don’t taste the pumpkin
Con:
Makes your baked goods slightly more orange
End result:
More orange than normal cookies
Spreads out well
Good caky texture
Chia Seeds:
1 tbsp chia seeds
3 tbsp room temperature water
Combine the chia seeds and water, whisk together, then set aside for 5 minutes or until it gels up
Pros:
Works well
Cons:
Have to make it ahead of time
See the seeds in the batter (if it’s a light baked good)
Can get some of the seeds stuck in your teeth
End result:
Don’t spread much
Light in color
Caky texture
Ground Flaxseeds:
1 tbsp ground flaxseed
2 1/2 - 3 tbsp room temperature water
Combine the ground flaxseeds and water together
Whisk until well combined then set aside for about 5 minutes until it gels
Pros:
Works well
Cons:
See the seeds in the baked good if it’s light color
Have to make it ahead of time
End result:
Spreads like cookies
Browns like a regular cookie
Light caky texture
Apple Sauce:
1/4 c apple sauce
Add to the the dough or batter when needed
Pros:
Easy to use/don’t have to make it ahead of time
Adds slight sweetness to cookies
Good cookie dough consistency
Cons:
Cookies spread a lot
End Result:
Browned a lot
Spread out quit a bit
Thin crunchy texture (Can be lighter and fluffier if you don’t bake it as long)
White Vinegar & Baking Soda:
1 tbsp white vinegar
1 tsp baking soda
Combine vinegar and baking soda in a bowl and whisk together
Add to the mixture when needed
Note: this is supposed to be used to help leaven your baked good, not moisten it, so if your dough is drier than you want, add non-diary milk one teaspoon at a time until it’s the right consistency
Pros:
Easy to make and use
Cons:
Makes the dough drier than typical cookie dough
End Result:
Stayed a fairly light color
Didn’t spread as much
Crispy outside and a caky inside
Milk, Oil, & Cornstarch:
2 tbsp non-dairy milk
1 tbsp neutral tasting oil, like canola or grape seed
1 tsp cornstarch
Combine all three ingredients into a bowl and mix until well combined
Add to mixture when needed
Pros:
Easy to use
Good texture of the batter
Fluffy cookies with a crunchy outside and a caky inside
Cons:
Have to mix it beforehand
End Result:
Slightly golden color
Didn’t spread much at all
Very light and fluffy with a crunchy exterior
Aquafaba:
3 tbsp aquafaba/chickpea juice
Add it to your batter or dough whenever you need it
Pros:
Easy to use/don’t have to make it ahead of time
Great texture of cookie dough and cookie
Cookies get a nice golden color
Cons:
Cookies spread more than usual
End Result:
Spread out
Golden on the tops
Crunchy exterior and caky interior
OVERALL:
All of these egg replacers are valid options
You can use different ones to get different textures and flavors (like banana adds flavor)
My personal favorite ones: ground flaxseed, aquafaba, and the milk, oil, and cornstarch mixture