Eggless Cookie Recipe

B.,
I found a great website that has wonderful recipes including recipes for food allergies. Here is a link for an eggless cookie. http://www.recipezaar.com/Aunt-Zanas-Amish-Sugar-Cookies-... Also, if you just type in eggless, you will find many recipes that you may be interested in. Enjoy! A.

Hi,
I know what you're going through as my little guy is also allergic to eggs! I love to bake and so we've found some good recipes. I also use some of my old recipes that only call for an egg or two and use Ener-G brand egg replacer (found at most health food stores); it's egg-free and works the way an egg does in a recipe. It's not great in recipes that call for many eggs though. If you're looking for a particular kind of cookie recipe, a good thing to do is search online for vegan recipes as they won't contain eggs or milk. Also, regular Oreos and Chips Ahoy don't contain eggs, if you're in a pinch! Best of luck to you and happy holidays!

Traditional roll-out Sugar Cookies

2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup butter
3/4 cup sugar
1/2 cup sour cream

Combine the flour, salt, baking soda, and nutmeg. Cream the butter and sugar. Blend in the sour cream; and then the dry ingredients. Chill for 1 to 2 hours. If different cookie colors are desired you can divide the dough in half at this point and add food coloring to get the effect you want. Roll out the dough until it is 1/2" thick on a sugar and floured smooth surface. Cut with cookie cutter and place on ungreased cookie sheet. If you want to sprinkle colored sugar on top do so at this point. Bake at 350 degrees for 8 to 10 minutes. Yield: approx. 2 dozen cookies

Wreath Cookies (no nuts, wheat, egg, soy, fish, citrus)

1/2 c. butter
3 c. miniature marshmallows
1 tsp. vanilla extract
2 tsp. green food coloring
4 c. corn flakes
red crystal sprinkles

Melt butter in a pot over medium-high heat. Add marshmallows, stirring until all marshmallows are melted. Add vanilla extract and food coloring stirring until it is a uniform green color. When mixture is smooth, add corn flakes. Mix well but try not to crush corn flakes. Spoon out a little at a time and form into wreath shapes on sheets of waxed paper. Decorate with red sprinkles. Makes about 30.

OATMEAL COOKIES

3/4 c. olive oil
1 1/2 c. sugar
2 T. brown rice syrup (optional - will make cookies chewier)
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 c. flour
1 c. water
4 c. of rolled oats
raisins (optional)

In a large bowl mix olive oil, sugar, brown rice syrup (if using), baking powder, and baking soda.
Mix until combined. Add flour until combined. Then add the water, the oats, and the raisins (if using) last. Mix well. Drop rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 15 - 20 minutes or until they are golden brown.

FROSTY PUMPKIN PIE (no eggs or nuts)

2 c. lowfat frozen vanilla yogurt, softened
1 graham cracker crust (9 inches)
1 can pumpkin (15 oz.)
1/2 c. sugar
1 tsp. pumpkin pie spice (or just cinnamon)
1/2 tsp. salt
1/2 tsp. ground ginger
1 carton (8 ounces) frozen whipped topping, thawed

Spread yogurt into crust. Freeze for 30 minutes. Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt, and ginger; mix well. Fold in the whipped topping. Spoon mixture over frozen yogurt. Freeze for 6 hours or overnight.
Remove from the freezer 20 minutes before cutting.
(This takes less than 10 minutes to prepare not counting the freezing!)

NO EGG PUMPKIN COOKIES (no eggs, milk, nuts, soy)

1 c. brown sugar, packed
1 c. pumpkin
1/2 c. oil
1 tsp. vanilla
2 c. sifted flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. each salt, cinnamon & nutmeg
1/4 tsp. ground ginger
1 c. raisins

In mixing bowl beat together brown sugar, pumpkin, oil and vanilla. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; add and stir until smooth. Blend in raisins. Drop by teaspoon on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.
Makes 3 to 4 dozen.

SUGAR COOKIES (no eggs, nuts, soy)

1 lb. butter
2 c. sugar
3 c. flour
1 tsp. soda
1 tsp. salt

Cream together butter and sugar. Sift flour, soda, and salt together and mix into creamed mixture. Roll into small balls and place on an ungreased cookie sheet. Press slightly with a fork dipped in sugar. Bake at 350 degrees for 8 to 10 minutes until lightly browned.

SOFT MINT CANDY (no eggs, wheat, soy, nuts)

1 T. butter, softened
1 T. light corn syrup
1/2 tsp. mint extract
1/8 tsp. salt
1 c. confectioner's sugar
food coloring

In a mixing bowl, combine the butter, corn syrup, extract, and salt. Gradually beat in confectioner's sugar. Knead until mixture forms a ball. Add food coloring as desired to decorate. This candy can be shaped into snowmen for winter parties, eggs for Easter, or just decorative mint balls.

RICE PUDDING (no eggs, wheat, milk, nuts) (or use milk to make it soy free instead)

1/2 c. white rice
4 c. soy milk
2 tsp. vanilla extract
1 tsp. ground cinnamon
Dash of nutmeg
1/4 c. sugar

Preheat oven to 275 degrees. Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled overproof dish. Bake covered for 3 hours, or until the pudding sets.

DOUGHNUTS (no eggs, milk, nuts)

1 pkg. active dry yeast (2 1/4 tsp.)
1 c. warm water (110 degrees)
1/4 c. vegetable shortening
1/2 c. sugar
1/3 c. soy milk, warmed
Egg replacer (Ener-G brand is great) equivalent to 2 eggs
4 c. all-purpose flour
1/2 tsp. salt
Oil for frying

Glaze:
2 c. confectioner's sugar
1/2 c. hot water

Dissolve the yeast in 1/2 cup of warm water and let the mixture stand for 5 minutes. In a small saucepan, bring the remaining water to a boil. Add the shortening and sugar and stir until the shortening has melted and the sugar has dissolved. Remove the pan from heat and LET IT COOL. When it is cooled, add the yeast and warm soy milk. Stir in the egg replacer and 2 cups of flour. Beat well. Add 2 more cups of flour and the salt. Mix well. Add the flour slowly. Only add enough to make a soft and manageable dough. Turn the dough onto a lightly floured board and knead until smooth and elastic. Place the dough in a large greased bowl, cover and let it rise until doubled in bulk (about an hour).
Punch the dough down. On a lightly floured surface roll it out to 1/2 inch thickness. Cut out doughnuts with a 2-inch cutter. Place the doughnuts on waxed paper or a greased baking sheet about 1 inch apart. Make holes in 'em with your finger if you want. Let them rise for 1 hour.
Heat the oil to 370 degrees in a skillet or deep fryer. Fry 3 doughnuts at a time, until golden on each side. Drain on paper towels. Prepare the glaze or roll in sugar to coat.
To make the glaze, mix the ingredients until smooth in a shallow bowl. While the doughnuts are hot, coat all sides in the glaze.

EASY FLUFFY PANCAKES

2 1/2 c. flour
2 T. sugar
2 T. baking powder
1 T. olive oil
1 tsp. salt
2 1/2 c. water or soymilk
Optional: 3 oz. puréed sweet potatoes, mashed bananas, or applesauce

Mix all together just until blended - lumpy is okay. Letting the batter sit 5 - 10 minutes before using makes them fluffier.
Drop into greased pan on low to medium heat, spread batter with spoon. Cook about 3 minutes each side.

SWEET PUMPKIN BREAD (no eggs, milk, nuts, soy)

3 1/2 c. sifted all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
2 tsp. nutmeg
3 c. sugar
2/3 c. water
1 c. olive oil
1 16-oz. can pumpkin
1/2 cup raisins (optional)

Grease two 9x5x3-inch loaf pans.
In a large bowl mix together flour, baking soda, salt, baking powder, cinnamon, nutmeg, and sugar.
Blend in the water and olive oil.
Blend in the pumpkin. Fold in the raisins.
Divide the batter between the prepared pans. Bake at 350 degrees for
1 hour, or until a toothpick inserted in the center comes out clean.

Brownie-like cupcakes
1 box of Devil's food cake mix
1 can of pure pumpkin (15 oz.)
Follow package directions for cupcakes.

CHOCOLATE CAKE (no eggs, milk, nuts, soy)

3 c. flour
2 c. sugar
1/2 c. 100% cocoa powder
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. olive oil
2 T. distilled white vinegar
2 tsp. vanilla extract

Preheat oven to 350 degrees. Using 100% vegetable shortening or olive oil, grease, then flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add water, olive oil, vinegar, and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well blended.
Pour batter into prepared cake pans. Bake in 350 degree oven for 35 minutes or until wooden pick inserted in center comes out clean. Let cool for 10 minutes before turning out onto wire racks.

CHOCOLATE CUPCAKES

Prepare batter as above. Line 24 regular cupcake tins with paper cupcake liners. Fill cupcakes almost full. Bake in 350 degree oven for 20 minutes or until done.

WHITE CAKE (no eggs, milk, nuts, soy)

2 c. sugar
3 c. flour
2 tsp. baking soda
1 tsp. salt
3/4 c. applesauce
1/4 c. olive oil
2 tsp. vanilla extract
2 T. white distilled vinegar
2 c. water (or apple juice)

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
Mix sugar, flour, baking soda, and salt together first, then add applesauce, olive oil, vanilla extract, vinegar, and water (or apple juice), mixing until smooth.
Bake 25-30 minutes at 350 degrees or until wooden pick inserted in center comes out clean. Let cool for 10 minutes before turning out onto wire racks.

WHITE CUPCAKES

Prepare batter as above. Line 24 regular cupcake tins with paper cupcake liners. Fill cupcakes almost full. Cupcakes take about 18 minutes at 350 degrees.

WHOLE GRAIN WAFFLES

2 c. quick-cooking oats, uncooked
1 c. flour
2 tsp. baking powder
2 T. sugar
2 3/4 c. water
2 T. olive oil

Oil waffle iron well, even "non-stick" irons. Preheat waffle iron to hottest setting. Place oats in food processor that has been fitted with the metal blade. Process until oats are ground into a course flour. Place ground oats and all other ingredients into a large bowl and mix well. Pour batter into hot, oiled waffle iron and cook until done. These waffles usually take 2-3 minutes longer than the iron's recommended cooking time.
Makes 12 4-inch waffles.

These arent necessarily "cookies" but I'm sure Santa would love them! My best friends children both have egg allergies and can eat these.

Oreo truffles:

Crumble one package of oreos (fairly fine crumbs)
Combine well with one 8oz package of cream cheese until well blended. Roll into small balls. Dip in chocolate.

Cake balls:
Prepare cake mix according to package directions, leaving out the egg completely or using egg replacer. Bake cake and cool. Crumble cake in bowl. Using hands or mixer, combine cake crumbs with one can of frosting--any flavor. After well combines, roll into small balls, refrigerate or freeze until firm, then dip in chocolate.
You can experiment and have fun using different cake mix and frosting flavor combinations.

**Edit to add another recipe that my friend who's children have egg allergies makes for them and they LOVE.

1 1/3 cups graham cracker crumbs
1 can sweetened condensed milk
6 oz choc chips
1 tsp vanilla

Mix all ingredients well and pour into a greased 8 inch pan. Bake at 350 for 20 mins. Cool briefly, but when still fairly warm cut in squares and roll in powdered sugar. The middle ones may not seem done--may be very gooey, but cut them anyway (as best as you can) and roll them in the sugar. Once they are cool they will no longer be gooey. They are super delish!

Hi, my son is 2.4 months and has numerous food allergies including one to egg. We have modified many recipes. Here's a great resource: www.foodallergy.org The organization is based in Northern VA (Fairfax I think). Lots of links and great tips.
Here's a pretty easy cookie recipe: Norewegian Forest Cookies: (2 dozen) 2 cups butter, softened
1 cup packed light or dark brown
sugar
1/4 tsp. salt
4 cups flour
1/4 tsp ground cardamom
1/4 tsp. vanilla

Preheat to 300 degrees. Cream butter in mixer. Beat in sugar gradually. add salt and flour 1 cup at a time. Add cardamom and vanilla. Mix well.
Pat/roll dough on well floured board to 1/2 to 1/4 inch thickness. Cut into desired shapes w/cookie cutters. Bake on ungreased cookie sheet for 20 minutes or until golden brown.

This recipe is from Parenting Magazine (December/January 2009 issue)

We're trying this one out with some frosting and decorations for sugar cookie like treats this holiday. Have fun!

Heather

Hi B.,
I search for 'Egg free cookie recipe' on google, and found this page.
http://jeenaskitchen.blogspot.com/2008/01/eggless-food-re...

There appears to be a good cookie recipe.
http://jeenaskitchen.blogspot.com/2007/05/best-cookie-rec...

M.

Hi there,
I have a 2 yr old who also has an egg allergies. I can take any recipe and substitute the egg for puree apricots or pumpkin and they have all turned out great. I have a little hand blender that use to puree canned apricots and the pumpkin get from real pumpkins I cook down for pie and other things. I think you could also used called pumpkin. Surprisingly it has not added the pumpkin flavor to the cookie. When I do this I add the extra to an ice cube tray and cover with saran wrap or the press and seal so that its ready the next time I need it. I cube = 1 egg or approx 2tbls = 1 egg. I bake a lot and its great.
Kimberly

Go to the Cherrybrook Kitchen website. Their cookie & cake mixes are great. Many stores carry them now. If you want to buy premade cookies check out Lucy's cookies. Good luck!

Hi B.

Here is an eggless cookie recipe and it's really good. I just made it and my son loves it. I hope you can use it. A little girl I babysit can't eat straight eggs(cooked anyway) but can eat cake mixes and other things that have cooked eggs in it and over time her allergy has lessoned. If you want other cookie ideas I can email you a great cookie list that when you click on it it pulls up the recipe. Let me know @ ____@____.com have other eggless cookies on there as well. Good luck

From the kitchen of Karen Stewart



2 cups butter
1 cup brown sugar
1/4 teaspoon salt
4 cups of flour

Bring butter to room temperature. Preheat oven to 300 degrees. Cream the butter until it is the consistency of whipped cream. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. Cut into shape desired with cookie cutter. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned. Keep your on eye on them, shortbread burns really fast.

Hi B.!

My son is also allergic to eggs (and peanuts). Since no one has mentioned it, I will recommend a GREAT cookbook that I have -- "Bakin' Without Eggs" by Rosemarie Emro. All of the recipes are egg-free and peanut-free (some will list tree nuts as an optional add-in) and I haven't found a dud yet. (The cornbread is to DIE for!)

Another quickie sweet treat no one has mentioned is Rice Krispies treats. We keep a box of the premade kind at my son's preschool so when his friends bring in a birthday treat, he can have one that safe for him.

Definitely look for Cherrybrook Kitchen-- Wegman's carries it in their organic section (CB also makes gluten free mixes, which Wegman's has in their GF section).

Lastly, I'm not sure where you live, but there's a woman in Manassas who runs her own egg-free, peanut-free bakery called the Lemonade Bakery. She can make birthday cakes, cookies, brownies, scones, etc. www.thelemonadebakery.com

Best wishes!
Amy

I don't have a recipe for you, but wanted to let you know that there is an Egg Replacer that is sold at Giant in the baking aisle. I have used it before for a friend of our's whose child had an egg allergy and it worked great!

Good luck!

S.

Have you tried the powdered egg substitute? I have used it instead of eggs in recipes and the results are very good. I have found it at MOM Organic market in Del Ray, and I am sure you can find it other places as well. I did sugar cookies for a little girl who had an egg and milk allergy (substituting rice milk for the milk). Then I used the regular sugar cookie recipe and it really was good.

Egg-Free Cookies

1 1/2 cup margorine at room temperature
3 cup all purpose flour
2 cups white sugar
(I have also used different flavored extracts. Lemon is our favorite. i just kind drizzle it in with the liquid ingredients :)

Pre-heat oven to 375

Cream together all the ingredients. Roll out on floured surface. Cut with cookie cutters. Place on a lightly greased pan. I usually jut have to add more flour as I go to keep the dough from sticking to counter and cookie cutters. I would usually dip the cookie cutters in the flour too. You can also alter this recipe to make chocolate chip cookies. Just add 1 cup of brown sugar, 1 teaspoon salt and 1 cup (or more :) of your favorite chocolate chips. Hope this helps. We use to love this one before having to go wheat/gluten free. My little one is also allergic to peanuts and eggs. A good egg free egg replacer is called Egg Replacer by ENERG (that's how it is spelled on box :)

Google Preacher Cookies, or no bake cookies. I don't have the recipe, but I believe its mainly oats, peanut butter and chocolate! The only problem will be if he is allergic to peanut butter, too!

I am also allergic to eggs. I have found that almost every cookie recipe I have tried works without the egg called for. I just leave the egg out and add an eighth cup of soymilk. AF

I made coconut macaroons this weekend and they were excellent, even my 2 year old thought they were great~ he called them "candy cookies!" All it takes is 1 can sweetened condensed milk (from the baking aisle), 1 package flaked coconut 14-15 oz (size differs with brand but either will work), 3/4 teaspoon almond extract, 1 teaspoon vanilla extract(clear works best so the cookies stay white). Mix it up really good, drop teaspoons full on a WELL GREASED (they stick really bad) cookie sheet cook for about 8 minutes on 350 degrees and let them cool a bit before removing them fron the cookie sheet. Absolutely delicious! My son put marachino cherries and hershey's kisses on some of them, just push them into the middle of the cookie before baking! Good Luck!