I started making snickerdoodle cookies yesterday then realized I was out of eggs. Of course the recipe had to call for two large eggs. Great, just great. Now what am I going to do?
I got resourceful as I didn't want to waste the ingredients I had already creamed together so I remembered I had two egg yolks leftover from making chocolate almond biscotti the day before. Knowing that wouldn't make up but one of the two eggs I put in some carrot puree I had left over from making sneaky french toast.
Needless to say they turned out great! The cookies turned out slightly more orange-ish instead of the normal whiteish color but the cinnamon sugar mix hid that very well. The texture was normal like I had used two whole eggs as well so I was happy with my substitutions. Carrot puree is a lot healthier than mayo!
So while there wasn't a ton of carrots in the cookies I could technically say 'ok kids! Eat your veggies up'! They would think I lost my mind!