Egg-Free Oatmeal Cranberry Cookies
When my daughter was diagnosed with SIBO and allergies to eggs, soy and nuts, it quickly became apparent that cookies were a no-no. Gasp! If you find an affordable egg-free cookie that meets the criteria to keep her gut healthy, I’m all ears. Since her diagnosis last year, I’ve spent a lot of time in the kitchen trying to come up with recipes that were appealing to all of us. What mom has the time to create individual meal plans? And what I found is that it is possible to have an egg-free, relatively healthy cookie that we all can enjoy. I say relatively because butter, flour and sugar are involved, but it’s a cookie for crying out loud and the butter’s grass-fed, the sugar’s brown and the flour is whole wheat. I also added ground flax seed for some nutritional punch in the form of Omega-3 fatty acids and a healthy dose of fiber. You could eliminate it and replace it with the equivalent flour.
Baking time varies depending on your preference. If you like them soft and chewy, go for 12 minutes. We prefer a bit more crunch so I upped it to 15 minutes. They will firm up as they cool. The result is an egg-free oatmeal cookie bursting with a nutty and rich molasses flavor. I knew I had a winner when the entire family went back for seconds. Hopefully you’ll agree. Enjoy!
- 1/2 cup + 2 tbsp brown sugar
- 1/2 cup unsalted grass-fed butter, softened
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- 3/4 cup whole wheat flour (I used King Arthur)
- 1/4 cup ground flax seed
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups old fashioned oats
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees.
- Line two cookie sheets with aluminum foil.
- Cream together the butter and sugar with a hand or stand mixer.
- Add vanilla extract and coconut milk to the butter/sugar mixture.
- In a separate bowl, combine the flour, flax seed, baking soda, cinnamon and salt.
- Gradually add the dry ingredients to the wet ingredients and stir to combine.
- Slowly mix in the oats and cranberries.
- Drop by rounded spoonfuls with a cookie dough scoop onto the cookie sheet.
- Rotate the cookie sheets half way through the bake time.
I’m always on the lookout for delicious egg-, soy- and nut-free recipes. Got any?
Here’s a cake recipe that I absolutely love! You can leave out the milk, butter and eggs with no loss of flavor! I started making this cake in 1974! Page 2 lists variations for different tastes! I have made this cake with Applesauce, Fresh Cranberry Sauce and Fresh Rhubarb Sauce. All wonderful!
Applesauce (Spice) Cake
Betty Crocker’s Cookbook
©1965 Ninth Printing 1971
A moist, fluffy version of an old fashioned favorite.
Canned applesauce is the new fashioned plus.
2½ cups Gold Medal Flour* or Softasilk Cake Flour
2 cups sugar
1½ teaspoons soda
1½ teaspoons salt
¼ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ginger
1½ cups unsweetened canned applesauce
½ cup water (I use milk)
½ cup shortening (I use one cube of butter)
2 eggs (1/3 to ½ cup)
1 cup raisins (optional if you don’t care for raisins)
½ cup finely chopped walnuts (optional)
Heat oven to 350℉. Grease and flour baking pan, 13x9x2 inches, or 2 round pans, 8 or 9½ inches. Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s).
IF you add raisins or walnuts, don’t drop the cake pans on the counter to remove bubbles! 1) I’ve never had bubbles and 2) the raisins/walnuts will end up in a thick layer on the bottom of the cake!
Bake oblong 50 to 60 minutes, layers 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool.
I prefer this refrigerated (after cooling) with no icing.
Do not use Self-Rising Flour in this recipe.
Page 2
Cake variations for different tastes:
For the Spice Cake, substitute Applesauce with the same amount of Fresh Cranberry Sauce or Fresh Rhubarb Sauce.
Prepare Cranberries per instructions on package. For cake, use no sugar but add 1 teaspoon Cinnamon to Cranberries while they cook. One 12 oz. package of Cranberries makes slightly more than the 1½ cups needed. It’s OK to use all of it in the cake.
For Cranberries to serve with Turkey on Thanksgiving, cook per package instructions. While cooking add 1 to 2 teaspoons of Cinnamon, and if you like, add ¼ teaspoon each of Cloves & Nutmeg.
Prepare fresh Rhubarb with maybe 2-3 tablespoons of water. Rhubarb has a lot of water in the stalks. Cook on low heat (simmer on electric or 1 on gas) with a (glass) lid on the pan. When preparing rhubarb sauce, add cinnamon, too.
I made an Applesauce Chocolate Cake from this recipe, too!
Follow Spice Cake recipe but omit the spices. Increase milk (or water) from ½ cup to 1 cup. Add 5 or 6 tablespoons of powdered Cocoa.
Unflavored (no cinnamon) Rhubarb Sauce can be used for the Chocolate cake! Chocolate mixes fine with Rhubarb and is quite tasty. I don’t know if Cranberry Sauce would work with Chocolate.
If you want a basic yellow cake (white if you remove the egg yolks) leave out the spices and add 1 tablespoon of Vanilla Extract.
I’ve also used Oat flour to make these cakes. Oat flour provides a different distinct taste that you can smell and taste. It’s very good, too!
If you prefer, you can substitute 1½ cups of Honey for 2 cups of Sugar!
If your honey has crystallized, remove the metal cap or loosen the cap on plastic jars. Heat honey 1 minute at a time in the microwave until the crystals dissolve.
I use Applesauce, Cranberry Sauce or Rhubarb Sauce in place of jam or jelly on toast, biscuits or dinner rolls. I also use them instead of syrup on pancakes, French toast and waffles.
This sounds absolutely delicious! Thanks so much for sharing as I’m always on the lookout for flavorful egg-free recipes. So appreciate the time you took to write it out for me. Thanks again!