If ground flax or a commercial starch-based egg replacer isn't a good fit for you, 1/4 cup of purée can be a good fit! For cookies that you want to be pale in color, mashed banana can do the trick, while those that can afford a little color like ginger cookies, pumpkin or sweet potato works quite well and without adding too much sweetness. For chocolate treats, puréed prunes are my absolute favorite! It sounds odd, but they don't taste fruity at all and actually enhance the flavor of the chocolate. Best of luck, and happy baking! 

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