Seven really good egg substitutes for baking

Believe it or not, baked goods can be just as rich, moist, and flavorful without eggs.

Eggs act primarily as binding and leavening agents, which makes them important in baking. In cupcakes, cookies, and bread loaves they contribute to the moisture, texture, and color of the finished product. And yet, it is entirely possible to bake without them.

Chia seeds: Put one tablespoon of chia seeds in a small bowl or cup. Add 3 tablespoons of water, and wait for about 5 minutes. Once it’s turned gel like, go ahead and use it as you would a regular egg.
Vegetable oil: Typically ¼ cup of vegetable oil can be substituted for one egg when baking. If you need more than one egg, try another substitute; too much oil will make your dish overly greasy.
Flaxseed: Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and whisk with a fork to combine. Let sit in the fridge for 5 to 10 minutes before subbing for 1 egg in any baked recipe. You can use pre-ground flax seeds or grind them in a coffee grinder.
Baking powder: Whisk together 2 tablespoons of water, one tablespoon corn or vegetable oil, and 2 teaspoons of baking powder in place of one egg. It works so well in cookies, you’ll barely notice the difference.
Fruit purée: Use 1/4 cup of mashed fruit. Banana and apple is popular, but other options include pumpkin, sweet potato, pear, or even mashed avocado. Using banana may impart a mild flavor to your cookies or cake, but for some that can be a good thing.
Silken tofu: With a higher water content than most other tofus, silken tofu is best used in brownies, cookies, quick breads and cakes. To replace one egg, substitute one-quarter cup (about 60 grams) of puréed silken tofu. To replace a second egg you might want to use a different substitute because too much tofu can leave your product dense.
Lemon juice or vinegar: Mix 1 teaspoon of baking soda with 1 tablespoon of lemon juice or vinegar (white or apple cider works best).