2021 Research Posters

Faculty Advisor

Jamie Daugherty



Download Poster (673 KB)


Researchers tested several vegan egg replacements in cookies to find one that resulted in product most similar to a cookie with eggs. It was hypothesized that flaxseed would be the best overall scoring egg replacement for vegan, egg-free chocolate chip cookies. Each egg replacement was tested in a controlled environment while recording the times and temperatures of each baking trial. The flaxseed egg replacement cookie scored closest to the control cookie after being evaluated.

Document Type


Degree Name

Bachelor of Science (BS)

Degree Program



Family, Life Course, and Society | Food Science | Food Studies

Publication Date

Fall 2021


Fontbonne University Archives


St. Louis, MO


vegan, vegan baking, vegetarian, egg-free, flax seed, egg substitute

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Egg Replacements In Vegan Cookies



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.