When you want to make peanut butter vegan cookies, i heard you can use ?

Question

i heard you can use 2 tablespoons of water and 2 of some kind of oil (vegetable or something) in place of an egg. is that true? i use the all ready mixes that you only need the mix, egg and water.

Answer 1

try using applesause

korkie

Answer 2

You do want to be careful of what you use to replace the egg, especially in baking.  Eggs act as binding agents, and I think they have something to do with the way a baked good rises.  So, if you replace with just anything the consistency will be off.

Having said that, I have a book on substituting ingredients in cooking.  The suggestions that do not involve any egg or dairy are:

2 Tablespoons liquid (a nut milk might work well with the cookies) plus 2 Tablespoons flour plus 1/2 Tablespoon shortening plus 1/2 teaspoon baking powder

OR

2 Tablespoons oil plus 1 Tablespoon water (for this you'll want to use an oil that doesn't have a lot of flavor like soy or canola.  Although peanut oil might be okay since they are peanut butter cookies.)

OR

1 teaspoon cornstarch plus 3 Tablespoons more of the liquid used in the recipe

Each of the above equals one whole egg.

Good luck!

Answer 3

You can use many alternative ingredients including tofu, banana and even potato. Here is a website that explains:

http://www.vegcooking.com/vegcooking-egg...

Also, you may want to check these vegan desert recipes:

http://www.ivu.org/recipes/desserts/

http://www.recipezaar.com/196401

Vegan deserts may not be quite as light and fluffy as deserts containing lard, eggs, or baking powder containing aluminum etc. But they are really good in their own right and the bonus is they are generally quite good for you if you consume in moderation of course.

Hope this helps.

Answer 4

Yeah, I tried that once with vegetable oil and water but it didn't turn out as nice. I tried again with vanilla soymilk instead of water and melted vegan margerine instead of oil. The cookies turned out great. =]

Answer 5

I have found the easiest thing to do is to simply use EnerG egg replacer in baking recipes and mixes. Most health food stores carry it.  

Answer 6

No, you can use:

Egg substitute/replacer - such as Orgran's No Egg substitute mix, or Ener-G Egg Replacer.

Applesauce egg replacer: 3 Tablespoons applesauce = 1 egg.

Flax seed egg replacer: 2 Tablespoons flax seed powder + 3 Tablespoons water = 1 egg (let sit a few minutes before adding to baking)

Psyllium egg replacer: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the "eggier" they become)

Banana - egg replacer: 1/2 banana blended or mashed well = 1 egg

Tofu - 1/4 cup blended soft or silken tofu = 1 egg

Tahini - thicker when raw, more egg like when diluted with water and stirred vociferously

Whole peanut butter see Tahini

http://veganarch.blogspot.com/2008/03/eg...

Answer 7

I'm unaware of any oil that is a substitute for eggs - here is a site with suggestions for you

http://www.theppk.com/veganbaking.html

Answer 8

I'm not sure about that. You can use tofu, or flax seed, or applesauce, but water and oil seems like it would be a bit runny to replace an egg. Eggs are in baked goods to "hold them together". If you're making them from scratch, I use a mix of some of the required flour and water (it makes a sticky paste), but I wouldn't try it with a mix.