Baking without eggs is an art form - one that this expert has mastered. Here are three ingredients Sabrina Rudin says will make your eggless cookies great.

Why eggs (or egg substitutes) are necessary for baking Here are a few reasons you need them: Eggs become firm when heated so they give structure to cakes, cookies, and other baked goods.

Instructions. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt.

Learning which egg substitutes work, and which fail miserably in your favorite treat, ... Bake cookies for 15 minutes, or until cracks begin to form on top. Makes 4 dozen cookies.

It’s got a texture very similar to egg whites, and whips up almost the same way. It’s a great vegan substitute for foods that use only egg whites, including meringues, macaroons, and marshmallows.

How to use cornstarch to replace eggs. To maintain structure and moisture, replace only one egg in every three with 1 tablespoon of cornstarch.

For one whole egg, use 57 grams (¼ cup) and for one egg white, use 29 grams (2 tablespoons). What it can do: Add moisture and, if beaten to peaks, provide lift.