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!
- ½ cup + 2 tbsp brown sugar
- ½ cup unsalted grass-fed butter, softened
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- ¾ cup whole wheat flour (I used King Arthur)
- ¼ cup ground flax seed
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1½ cups old fashioned oats
- ½ 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.
Bake for 12 to 15 minutes depending on desired chew.
I’m always on the lookout for delicious egg-, soy- and nut-free recipes. Got any?
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