Egg and Butter Substitutions in Vegan Baking

Experimenting with egg replacer(s) in recipes has been interesting. Depending on the type of recipe, you can substitute applesauce, bananas, soy yogurt, etc. I have used bananas, applesauce, and soy milk in certain recipes with varying degrees of success. Using the above substitutions eliminate cholesterol and fat. I recently purchased Ener-G Egg Replacer. It is a powdered form egg substitute that you mix with water to get the desired results. Ener-G is fat-free and vegan made up of potato starch and a few other ingredients. I took a favorite cookie recipe from the Better Homes and Gardens cookbook and made it vegan.

The cookie turned out well, but is certainly not the exact replica of the original. Egg substitutes are just that, substitutes. They do work and often work well, but so far I can absolutely tell a difference in taste and texture. I also used vegan margarine (I prefer Earth Balance) instead of butter. Of course, this will make a difference in taste and texture as well. Vegan margarine is excellent for your health in terms of helping lower cholesterol and no bad fats. But, it is margarine so that obviously makes a difference in taste and texture as well.

I will post my version of the recipe once I get pics loaded. They did turn out quite tasty. And, quite the healthy cookie for being, well, a cookie