I need and egg free cookie recipe?!
I need and egg free cookie recipe?
I have a nephew who ends up in hospital if he eats eggs. (he's only 4) Since I'm in charge of Christmas dinner this year I want to make cookies that all the other kids (mine and numerous cousins who don't have food allergies included) can enjoy. Any suggestions would be greatly appreciated. Thank you.
Answers:
First this site has tons of desserts/cookies etc...
http://www.catteacorner.com/vegan-d.htm...
ORRRR...
i found this online and it sounds good..think i'll try it myself and we don't have any vegan or egg issues..but it sounds good! hope it helps
Ingredients
3/4 c. applesauce
2 tbsp. organic canola oil
3/4 c. grade B maple syrup (or 1/2 c. sugar and 1/2 c. brown sugar)
1 tsp. vanilla
1 tsp. cinnamon (optional)
1/2 tsp. salt
2 c. spelt flour or whole wheat flour
1/4 c. instant oats (or 1 individual serving size package instant oatmeal, uncooked)
1 tsp. baking soda
1/2 tsp. baking powder
1 package semi-sweet chocolate chips (choose vegan chocolate chips if you want your cookies to be vegan)
1/2 c. raisins (optional)
Preheat the oven to 350 F. Begin mixing oil, applesauce, and maple syrup or sugars together. Add salt, cinnamon, vanilla, flour, oats, baking soda, and baking powder. Mix together until "just mixed."
Add chocolate chips and raisins and mix them in. Scoop 2 tbsp. sized globs of dough onto an ungreased cookie sheet. Bake for 8-10 minutes, until the edges of the cookies are golden.
Makes 24 cookies.
There are several here : http://www.recipesforvegans.co.uk/baking... including:
Ginger Biscuits
Ingredients
2 oz vegan margarine
1 oz sugar
4oz flour
1 teaspoon ground ginger
Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.
I found this website for you: http://allrecipes.com/search/recipes.asp...
Here is a good link!
http://www.recipezaar.com/recipes/egg-fr...
Many types of bakery do not even need the eggs. You can often leave the eggs out and maybe put in a little water.
Here are some egg substitutes from a recipe website: (allrecipies.com perhaps)
*Ener-G Egg Replacer- follow directions (can be found in most health food stores)
*2 tbs corn (or potato) starch= 1 egg
*2 tbs arrowroot flower= 1 egg
*1 heaping tbsp soy powder + 1 tbs cornstarch + 2 tbsp water = 1 egg
*1 banana = 1 egg in cakes
I often use the cornstarch and a little bit of water if the dough is dry and have wonderful cookies. I also hear that some people use applesauce.
Sorry, I'm at work so I don't have any recipes handy. I am a vegan, so I have to be careful about ingredients too.
However, since you need to be concerned about eggs, maybe you can still use all of your favorite recipes except using egg replacer instead of eggs. Egg replacer is not like 'egg beaters' or egg substitutes. It is sold in bulk stores or vegan stores. It is called 'egg replacer' and you combine a couple teaspoons of egg replacer and water instead of using eggs.
That way, you can give the little guy any cookies you want to make and still be egg-free.
well, I know an egg free cookie recipe but I don't know if I can explain it very well. I hope you understand.Here goes:
500grammes biscuits( but not sweet biscuits, hard biscuits) - sorry
I don't speak english that good
500 grammes(a pack) butter
1 cup water( 250g cup)
1 cup sugar(250g cup)
vanilla sugar(I don't know if that's what it's called)
rom essence(I don't know if that's what it's called)
cocoa( after your preference, depends on how coloured you want the cookies to be)
shredded coconut
The biscuits are minced with the meat mincing machine and put into a bowl. Then you dice the butter up and add it to the biscuits. You also add the water, the sugar, the vanilla sugar and the rom essence. Then you mix all of them together.After this you add cocoa as much as you want (if you want the cookies to be darker you put more cocoa). At the end you shape the mixture into little balls and roll them through the shredded coconut. Then you put them in the fridge until they get a little hard. Bon apetit! :P
I hope you understood what I wrote and I hope you'll succeed to make the cookies. I swear they are delicious(if you make them the right way). Bye and good luck!
Have you considered maccaroons ? or chocolate covered maccaroons?
sweetened Condensed milk (and as last i knew, that didn't have egg) + coconut, pressed together, allowed to harden...
You can use cornstarch instead of Egg in
most recipes that call for egg. What do U think
Vegans do? To replace one medium egg use
mixture of: 1 1/2 tblsp corn starch. 1/8 tblsp
baking pwdr. A few drops oil! If you're making a cake increase the baking powder amount to make sure your cake rises. It won't
rise as well as cake with egg but does come close enough!
Here are some recipes that I've collected over the last few years.
Almond Butter Thumbprint Cookies
From Natural Health, September 2000
Makes about 36 cookies
?1 1/2 cups finely ground oats or oat flour
?1 cup unbleached all-purpose flour
?1/2 teaspoon aluminum-free baking powder
?1/2 teaspoon baking soda
?3/4 teaspoon sea salt
?1 cup natural unsalted almond butter
?2 tablespoons water
?1/2 cup maple syrup
?1/2 teaspoon vanilla extract
?1/2 teaspoon almond extract
?1 cup granulated cane juice (Sucanat)
?2/3 cup Spectrum Spread or other nonhydrogenated margarine
?1/2 cup raspberry jam
Preheat oven to 350°. In small bowl, stir together ground oats, flour, baking powder, baking soda, salt; set aside.
Use electric mixer to beat almond butter and water together in large bowl until smooth. Add maple syrup, vanilla and almond extract and beat until well blended. Add granulated cane juice and Spectrum and beat until incorporated.
Add dry ingredients and beat on low speed just until completely blended.
Drop dough by tablespoonfuls (or use a 1 1/4-inch diameter scoop) onto baking sheets lined with parchment paper. With your thumb or the handle of a wooden spoon, press an indentation firmly into the center of each ball of dough. Fill each indentation with a generous 1/2 teaspoon of jam.
Bake until tops are lightly browned but cookies are still slightly soft, 10 to 12 minutes. Cook on racks. Cookies can be stored in an airtight container for several days.
Chocolate Crescents
1 ? c all-purpose flour, sifted
? c icing sugar
pinch salt
6 T margarine
? c almonds, blanched, toasted and chopped
? c unsweetened chocolate, grated and chilled
1 - 2 T soy milk
In a large bowl, sift the flour with the sugar and a pinch of salt. Cut in the margarine until the mixture resembles coarse bread crumbs.
Add the almonds and the chocolate, and continue to work the mixture until it forms a smooth dough, adding a little milk if necessary.
Roll out the dough thinly on a lightly floured surface and cut it into your desired shape with a cutter. Roll out the trimmings as necessary.
Bake the shapes on a greased cookie sheet at 325 F for 18 - 20 minutes. Allow them to cool on a wire rack.
Makes 20 cookies
Poppy Seed Cookies
1/3 c soy milk
? c poppy seeds
4 T margarine
? c icing sugar
2 T unsweetened chocolate, melted
? t ground cinnamon
? t ground cloves
2/3 c currants
1 ? c all-purpose flour
1 t baking powder
In a small saucepan, heat the milk until it is almost boiling, then remove the pan from the heat and soak the poppy seeds in the milk for about 15 minutes.
In a medium bowl, cream the margarine with the sugar until it is light and fluffy, then add the melted chocolate, spices, currants and poppy seed mixture.
Sift the flour with the baking powder, add it to the bowl, and knead to form a pliable dough. Roll the dough into 24 small balls and put them on a greased cookie sheet, then press them down lightly with a fork.
Bake the cookies at 350 F for 20 minutes until they turn crisp, them allow them to cool on a wire rack.
Simple Sugar Cookies
?1 1/2 cup flour (I use organic, unbleached, white flour)
?1/2 cup sugar (I use Florida Crystals)
?1/2 tsp baking soda
?1/2 tsp salt
?8 Tbsp oil
?1 Tbsp vanilla
?1 Tbsp maple syrup
?1 "egg" replacer
?cinnamon and sugar for coating
Mix dry ingredients in a bowl. Mix wet ingredients in measuring cup (make sure they're blended well). Stir wet ingredients into dry ingredients. Using hands, form dough into a big ball. (If it sticks together well, then it's the right consistency. If not, then add a bit of water and mix it well.)
Form dough into cookie sized balls and roll into cinnamon sugar mixture. Place on ungreased cookie sheet. Flatten each ball a little bit. Bake at 375 degrees for about 7 minutes.
Makes about 18 cookies (depending on how much dough you eat before you bake them!)
NOTE: This is a modification of a recipe that appeared here before, but I couldn't find it to modify it in the comments section.
Preparation time: 15 min
Spice Cookies
5 T dark molasses
2/3 c margarine
? c water
2/3 c light brown sugar
? c granulated sugar
2-? c sifted unbleached white flour
1-? t baking powder
I-? t ginger
2 t cinnamon
? t salt
? t cloves
1. In a saucepan, bring molasses, margarine, water, and sugars to a boil, stirring until sugar is completely dissolved. Set aside to cool.
2. Into a mixer bowl, sift together flour, baking powder, ginger, cinnamon, salt, and cloves. On low speed, add cooled molasses mixture to dry ingredients. Do not over-mix. Shape dough into a slightly flattened round, wrap in plastic, and chill for 1 to 2 hours.
3. Preheat oven to 300°. Lightly spray or line a cookie sheet with parchment. Roll out chilled dough to 1/8” thickness and cut into hearts or other desired shapes. Place 1 inch apart on prepared sheet and bake for 10 minutes. Turn off heat and allow cookies to sit in oven for another 15 minutes without opening door. Remove from oven and cool on racks, (Dough will keep in the refrigerator for two weeks or for three to four months in the freezer.)
Makes about 60 small cookies
I'm also including some websites that have vegan recipes. You'll find plenty of egg-free recipes there, of all types.
Also, it's not all that difficult to find vegan or egg-free recipes on the internet, When you search, just include "vegan recipe" as part of your search parameters.
betty crocker russian teacake cookies have no eggs in them and they are veryyy good :)
if you cant find the recipe just email me and ill send you it.
Here is an old-fashioned roll-out cookie recipe I got many years ago from my mother:
Good Rich Cookies
5 Tbsp granulated white sugar
1 cup butter or margarine (2 sticks)
2 cups white all-purpose flour
1 tsp vanilla extract
After mixing, form in a roll and chill. Roll out and cut in desired sizes. Use colored sugar before baking, or frost with butter cream icings after baking.
Bake at 350F until golden around the edges.
(It helps to bake on parchment paper covered baking sheets and be sure to do a test cookie as the use of butter v.s. margarine can make a big difference. Add extra flour or extra butter/margarine as needed.)
This one is always a winner, too:
Melting Moments
1 cup butter
1/2 cup powdered sugar
3/4 cup corn starch
1 cup white all-purpose flour
Shape into balls, press down making thumb print in center, then bake 20 minutes in slow oven (325F). Cool. Make powdered sugar butter cream frosting and fill thumb print, then sprinkle with nuts or other festive decorations.
Enjoy!
You can use this egg replacer for any cookie recipe that you like:
Quick & Easy Baker's "Egg"
Ingredients (use vegan versions):
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons flour
3 tablespoons water
Directions:
Simply add all four ingredients and whisk together until foamy [about a minute or so].
This is perfect for any sort of recipe. I've found this is equivalent to about 2 whole eggs.
Serves: Equal to 2 eggs
Preparation time: 2 minutes
Just replace the eggs with mashed bananas or applesauce or oil.
An easy egg substitute is 1 tablespoon vegetable oil, 2 tablespoons water, and 2 teaspoons of baking powder for each egg in the recipe. It's best to add the baking soda first, then the other two as quickly as possible, then mix it up while the baking powder fizzes. Just in case you have some specific recipe in mind, or whatever, it's always useful. And remember to check the other ingredients in whatever you're making to make sure that they have no eggs either!
You can use the nestle tollhouse recipe on the back of the bag and replace the eggs with 1/2 cup of applesauce. I usually add an extra cup of flour too!! No one will ever know they are egg free. I make them all the time. Most butter cookie recipes are also egg free.
This is the best recipe for chocolate chip cookies I have ever come across and is amazing as well as egg and dairy free! My friends and family agree. It is also superbly simple and quick.
Ingredients:
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional- I don't usually use it)
chocolate chips (I use dark chocolate chips- the cookies are already sweet) chips - put in as many as you like
1 cup turbinado sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Parchment paper (optional-makes it easier)
Directions:
Make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well. Add more chips if you need to. Spoon onto ungreased cookie sheets (or cookie sheets with parchment paper on them). The shape that you put them on the sheet in is the shape they will basically come out in, if you put them in a round shape, they come out basically round, if you put them in a flatter more traditional shape, they'll come out that way. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them, cook for increments of 2 minutes after as needed. I'm at a high altitude and generally bake around 12 min.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.
If you did use parchment paper...
Slide the parchment paper off of the pan and let the cookies cool on the counter on the parchment paper, then slide them off the parchment paper. (you can reuse the parchment paper when making multiple batches)
If you didn't use parchment paper...
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
each batch yields about 2 dozen cookies
I think that the turbinado sugar, oil, vanilla, and water, basically function as an egg substitute, but haven't tested this. Good luck, I truly, truly recommend this recipe. For more egg free recipes try vegetariantimes.com recipes section and search under lacto-vegetarian or go to vegweb.com and look for lacto-vegetarian recipes.