Kris (anemone) wrote in vegancooking,
Kris
anemone
vegancooking

getting the right texture with cookies

I recently made some chocolate-chip style cookies, using a typical recipe but leaving out the eggs. (I looked through the many cookie recipes in the memories section, and finally decided to try the simple thing first.)

The resulting cookies were plenty tasty, but had a very crumbly texture. The dough almost had to be pressed together, and the baked cookies crumbled.

I notice that sometimes people use Ener-G egg replacer in baked goods, sometimes people mention applesause, and there are probably other egg replacers that I don't know about. Can anyone tell me which replacements work to make cookies less crumbly?
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 14 comments