Half Batch Baking

I used the same cookie recipe and replaced the egg with each egg replacer at a 1:1 ratio.

Chia seeds, when mixed with water, form a gel that adds structure and moisture, making them great for denser bakes like cookies or muffins.

Applesauce adds natural sweetness and moisture but won’t help with structure or rise, so it’s best in soft, moist cakes or cupcakes.

Bob’s Red Mill Egg Replacer is a balanced blend designed to mimic the binding power of eggs without adding flavor, making it a versatile choice for cookies, quick breads, and more. However it won’t be great where eggs add flavor or color like custards.

Choosing the right replacer means understanding what role the egg plays in your recipe, binding, leavening, moisture, or richness, and matching it with the right substitute.

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8 months ago | [YT] | 190