The first order for baking vegan cookies is to use egg substitutes, which is no longer as challenging as it was during the early days of veganism. Nowadays, there are several brands of instant egg-replacers you can buy from grocery stores, yielding consistent results for baking eggless cookies.
Others prefer to use egg substitutes like tofu, banana, flax seeds and similar ingredients. However, you must also keep in mind that baking the best-tasting vegan cookies also requires knowing which egg substitutes are best for cookies.
The best part about going eggless is that there is no worry about salmonella contamination. The non-use of eggs as binding ingredient, eliminates the tendency to overcook baked goodies just to make sure the egg ingredients are already safe to eat.
Still, if you are new to vegan baking, it would be best for you to stick to following pre-existing recipes for eggless vegan cookies, before experimenting on the use of other substitutes.
In time, you will practically get the right timing and proportion of a replacement, especially when not using a store-bought replacer. Soon enough, you will learn when to best use ground flax seed, since this substitute binder comes with a nutty flavor. One (1) tablespoon of ground flaxseed mixed with three (3) tablespoons of water, substitute for one (1) medium-sized egg.
Later on, you may even develop a liking for silken tofu because they come flavorless; with which you need only ¼ cup of pureed tofu as replacement for every egg required by a traditional recipe.
Baking Vegan is More than Just Going Eggless
When venturing to bake cookies the vegan way, do not overlook the appropriateness of other ingredients used by traditional recipes.
A good example are the non-dairy milk products. Sme may have thinner consistency like almond and cashew milk, while coconut and rice milk tend to thicken when heated. The same principle applies to non-dairy yogurt.
Remember to always check the ingredients of the chocolate chips you will be using, to make sure they are genuinely vegan. Look closely at labels with long lists of ingredients, to make sure they do not include milk solids, fat and/or powder variations.
Commercial white sugar also need checking because some U.S. producers process and whiten their sugar-extracts using animal bone char.