I am trying to decide what form of egg replacer would be most appropiate for cookie baking. I know generally what options are available--banana, applesauce, store-bought powder, flax seed slurry--but need more specific information on which is appropriate for what kind of cooking.
I've found the advice (and recipes) on PostPunk Kitchen to be useful (and tasty). She has a section on egg replacers, how to use them and what they are best used for.
You can find it at: http://www.theppk.com/veganbaking.html
Also if you do a google search for egg replacer cookie baking you'll come up with many other suggestions and opinions.
I hope this is helpful.
Ellen