Aquafaba makes a great substitute for one or sometimes two eggs in drop cookie recipes (like chocolate chip) that don’t rely on the egg for structure. Also, in cookies that use the white as a binding agent, like almond crescents and the Italian almond cookies called Ricciarelli, and other similar cookies that use nut flours, I’ve substituted aquafaba with great success and results indistinguishable from egg whites. I’ve also use it instead of eggs in my latkes for the last five years, and if anything the latkes come out even better.

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