Freshly cooked eggs have a specific smell. It’s not the same smell as a rotten egg, but there’s a distinct odor that lets people know (usually scrambled) eggs are being fried. And it’s the kind of smell that egg lovers enjoy but makes vegans and vegetarians cringe. The smell can become problematic for plant-based eaters who like cookies that are (usually) baked with eggs.

And for people who have an egg allergy, that egg smell isn’t just a nuisance. Eggs become the cause of extreme physical discomfort, including skin inflammation, hives, nasal congestion, cramps, nausea, and symptoms of asthma such as coughing and wheezing. But that doesn’t mean people with egg allergens like cookies any less. They just have to make some changes in how they eat the sweet desserts.

So how does either group eat them? There are simple ways to replace eggs and enjoy eggless cookies. These seven egg substitutes below also come in handy for egg lovers who just don’t feel like making a grocery store run to refresh their egg supply.

Flaxseed and Water

Mix one tablespoon of flaxseed meal with 2-1/2 tablespoons of water. If you have flaxseed but not flaxseed meal, grind flaxseeds in a coffee or spice grinder, blender, or food processor. Stir in a bowl, and let the mixture sit for five minutes until it achieves an egg consistency. This amount makes one egg. Even if it’s not blended totally smoothly and you can see little specks of flaxseed, don’t worry. They’re not crunchy nor would you be able to taste them once mixed this way.

Arrowroot Starch and Water

Mix one tablespoon of arrowroot starch with one tablespoon of (canola, vegetable, coconut, grapeseed) oil and one-fourth cup of water. This makes one egg.

Unsweetened Applesauce

Use one-fourth cup for each egg. Canned or jar unsweetened applesauce both work. Applesauce works as an egg substitute for cookies because it contains natural pectin – a binding agent that mimics the protein eggs bring to the recipe in the first place. It’s also good in cookies because of its natural sweetness and moisture, which will keep your cookies from getting too dry.

Ripe Banana

Use one-fourth cup of a ripe banana (without the peel) per egg. Much like applesauce, mashed banana will provide the moisture and binding properties that an egg would, plus a kick of sweetness. Bear in mind that in some more lightly flavored cookies, like shortbread or sugar cookies, you might notice a distinct banana flavor.

Silken Tofu

Blend one-fourth cup of silken tofu with enough water to smooth it out but still keep an egg consistency. You may have to add a little water at a time to avoid this mixture becoming too slimy. Tofu and eggs both contain the fat lecithin, which will help bind your ingredients together, and the high water content will work well for incorporating moisture. Plus, the flavor will be nigh undetectable.

Using silken tofu as a substitute for eggs in cookies will make your cookies a bit more dense, so consider incorporating about 1/4 teaspoon of baking powder to the mix to even things out.

Vegan Egg Replacers

There are multiple brands made specifically for people who want to bake cookies. Some popular plant-based brands include Bob’s Red Mill egg replacers, JUST Egg and Ener-G egg replacers. (Just Egg is also a delicious alternative to scrambled eggs for your next breakfast. Not every egg replacement will work though. For example, while Yo Egg is a quality choice for sunny side up morning options, tacos, burgers and other egg sandwiches, it’s not the best choice for cookie baking.)

Vanilla or Soy Yogurt

While plain soy yogurt may be ideal for bakers who don’t particularly enjoy the taste of vanilla, if the goal is vanilla cookies or sweet treats like Christmas cookies, this is probably the best choice.

With any of these seven, plus milk substitutes (if necessary), you’ll be surprised to find out that it’s hard to tell no traditional eggs were used at all when your cookies are finished baking. Best of all, you won’t have to worry about cholesterol concerns or stomach discomfort that is too often linked to eating eggs. Can these seven work for more than cookies? Yes, they can also work for other baked treats like brownies and cake. Bake away!