FOOD NEWS
Mayo Is The Unexpected Egg Substitute That'll Rescue Your Cookies In A Pinch
By Kristen Garaffo
Using mayonnaise in baking dates back to 1927, and cookies are a great way to use leftover mayo you may have on hand, especially if you are unexpectedly low on eggs.
Mayo contains eggs, vinegar, and oil, creating a rich and compact cookie full of flavor. The cookies won't taste like mayonnaise but will be incredibly moist and flavorful.
Simply substitute 3 tablespoons of mayo for each egg in your recipe. In addition to eggs, you could also try swapping out butter for mayo for a crunchier cookie.
The condiment adds a depth of flavor, supplementary richness, and remarkable lightness. In addition to cookies, mayo can also be used to enhance cakes and bread.