Egg allergies anyone?

So we found out a while ago that our son is allergic to eggs and at the moment that means anything that has eggs in it whether baked or not. As soon as I found out I ran over to the health food store and bought myself a very expensive box of Ener-G egg substitute. I have tried using this in baked goods but things just never seemed to come out right. Especially my cakes...which turned out to be crumbles because they just wouldn't stay together. So just a week ago my sister-in-law (thanks Teresa!) gave me a much better way to substitute for eggs in a recipe. She used plain gelatin which is much cheaper and worked so much better! I know most of you who read this do not have an egg allergy in your family but I thought hey this makes the recipe have less fat, cholesterol and who knows what else and still tastes like there's an egg in it. I made a batch of cookies for my son and they turned out great! So here it is:

This recipe equals 1 egg

1 tsp plain gelatin

3 Tbsp cold water

2 Tbsp & 1 tsp boiling water

Stir together, however, do not mix it up until you are ready to add it to your other ingredients.