By Gretchen McKay
From Pittsburgh Post-Gazette
PITTSBURGH—Eggs have been a baker’s best friend for, well, maybe forever.
You Won’t Miss the Eggs in These Cookies, Bread, and Desserts
While there is no complete 1-1 substitute for an egg, there are some easy plant-based swaps home bakers can make using everyday pantry ingredients.
Pasty chef Casey Renee makes this crispy, buttery vegan peanut butter cookies with applesauce instead of eggs. Gretchen McKay/Pittsburgh Post-Gazette/TNS
