egg-free baking

Baking is one of my favorite ways to destress. But the egg shortage (and high prices) earlier this year prompted me to take on a new kind of baking challenge. I wanted to experiment with healthier desserts that don’t require eggs or use an alternative that doesn’t alter the taste of our favorite baked goods. Here are four recipes that are just as delicious as their traditional counterpart.

PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH
If you’re like my husband and would rather eat cookie dough instead of waiting for it to bake, this recipe is for you. We used chickpeas and peanut butter as the base, so it’s safe to eat straight from the bowl. In fact, this dough is supposed to be eaten raw, so please don’t stick it in the oven!

Ingredients

• 1 15-oz. can chickpeas, rinsed and patted dry
• ½ cup smooth peanut butter
• ¼ cup packed light brown sugar
• 1 tsp. vanilla
• ¼ tsp. salt
• ⅓ cup mini chocolate chips

Instructions
Line a baking sheet with parchment paper.

In a food processor, blend chickpeas, peanut butter, brown sugar, vanilla, and salt until smooth. 

Transfer dough to a bowl and gently stir in chocolate chips. Scoop about 1 tablespoon of dough and roll into balls. Place on baking sheet and cover with plastic wrap. Freeze for about 1 hour or until firm. Makes about 15 pieces.

MINI CONFETTI CUPCAKES
When I was little, I was convinced that confetti cake tasted different from vanilla cake. While I know the truth now, I still think confetti cake is a lot more fun to eat with all its colorful sprinkles! Instead of using oil and eggs in the cake mix, we substituted Greek yogurt and water, and it still tasted like the confetti cake we all know and love. The rainbow nonpareils (small, round sprinkles) are an optional topping, but I highly recommend adding them for a satisfying crunch.

Ingredients

• Nonstick cooking spray
• 1 15.25-oz box confetti cake mix
• 1 cup nonfat Greek yogurt
• 1 cup water

Frosting

• 4 Tbsp. unsalted butter, room temperature
• 2 cups powdered sugar
• ½ tsp. vanilla extract
• 1 Tbsp. milk of your choice (we used oat)
• Rainbow nonpareils, for topping, optional

Instructions
Preheat the oven to 350 degrees F. Grease mini muffin pan with nonstick cooking spray.

In a medium bowl, mix cake mix, Greek yogurt, and water until fully combined. Pour batter into prepared muffin pan.

Bake for 15-17 minutes, until a toothpick comes out clean. Set aside to cool completely before frosting.

For the frosting, use a hand mixer or fork to cream the butter until smooth. Add powdered sugar and mix until fully combined.

Add vanilla and then milk 1 teaspoon at a time, until frosting reaches desired consistency. Frost cupcakes and top with rainbow nonpareils, if desired. Makes 24 mini cupcakes.

FUDGE BROWNIES
I’m very particular about my brownies; I prefer them with a cake-like texture rather than fudgy. But these brownies may have converted me with their rich chocolatey goodness!

• 1¼ cup all-purpose flour
• 1 Tbsp. cornstarch
• ⅛ tsp. baking powder
• 1 tsp. kosher salt
• ½ cup + 1 Tbsp. milk (we used oat)
• 1 tsp. apple cider vinegar
• ⅔ cup unsalted butter
• ¾ cup brown sugar
• ¾ cup white granulated sugar
• ½ cup + 1 Tbsp. unsweetened cocoa powder
• 2 tsp. pure vanilla extract
• 1 tsp. instant espresso powder
• ½ cup chocolate chips

Instructions
Preheat oven to 325 degrees F. Line an 8x8 pan with parchment paper.

In a large bowl, whisk flour, cornstarch, baking powder, and salt.

In a separate bowl, combine milk and vinegar. Let mixture rest for 5-8 minutes, until thickened and curdled.

In a medium saucepan, melt butter over low-medium heat. Stir in sugars and mix until well-combined, about 2-3 minutes. Add milk mixture to butter mixture. Use a whisk to incorporate, continuously mixing until sugar is dissolved and mixture is smooth and glossy. Remove from heat.

Add cocoa powder, continuously stirring, for 2 more minutes. Mix in vanilla and espresso powder. Add flour mixture; stir until mostly combined. Add chocolate chips; stir until no flour remains.

Pour batter into prepared pan. Use spatula to spread evenly.

Bake for 40 minutes or until brownies are set and tops are cracked and shiny. Remove from oven and let brownies cool completely before cutting and enjoying. Makes 9 large brownies.

NO-SUGAR-ADDED OATMEAL RAISIN COOKIES
Oatmeal raisin cookies are one of my favorite cookies, even though I don’t particularly care for raisins on their own. In cookies, however, they enhance the chewy texture and flavor. This vegan recipe relies on the sweetness of both the raisins and ripe bananas.

Ingredients

• 1 cup rolled oats
• ¾ cup all-purpose flour
• ¾ tsp. ground cinnamon
• ½ tsp. salt
• 2 medium ripe bananas, mashed
• ½ cup almond butter
• 1 tsp. vanilla extract
• ¾ cup raisins

Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk oats, flour, cinnamon, and salt. In a large bowl, mash bananas, almond butter, and vanilla together until creamy and combined. Add the dry ingredients and raisins to the banana mixture. Stir until combined.

Scoop about 1 tablespoon of dough and roll into oats. Place on prepared baking sheet. Use a fork to flatten the dough. 

Bake about 15 minutes until cookies are firm to the touch and light brown on the bottom. Transfer to a wire rack to cool. Makes 12 cookies. 

Seeking healthier options?
We love all kinds of food, and we also love finding healthier ways to make them! Check out the recipes below for some more ideas:

cauliflower tater tots
Sub your spuds for cauliflower for a healthier version of your favorite fried food. These cauliflower tater tots are tender on the inside and crisped to perfection.

healthier fried noodles
This writer has fond memories of the Kaneohe Manapua Man and his van full of snacks, especially the fried noodles. She recreates her childhood favorite by baking the noodles instead of frying them and adding a lot of veggies to balance out the carbs.

healthier party mix
A party mix of seasoned cereals, nuts, and pretzels often includes butter or sugar. Here’s a heart-healthy option made with olive oil, herbs, and no added salt.

luncheon meat and spinach egg muffins
It may not be the healthiest protein, but canned luncheon meat is a staple in many local households. This beloved Hawaii favorite can still be incorporated into a healthy diet! These mini breakfast bites are low-carb and fully customizable, so add whatever veggies you like.