What are some great egg-free recipes to make with young kids?

Question by ĸnowledge ιѕ eхerιence: What are some great egg-free recipes to make with young kids?
Need to be simple and use the ingredients other than eggs and preferably without margarine/butter as run out of that. Don’t know if you do get any would work without the margarine/butter. Would be interesting to know of any though. If not just egg free would be fine. Also the kids are young, meaning I would like some nut-free recipes because I don’t want to risk an allergic reaction in a young child for obvious reasons. Thanks.

Best answer:

Answer by Aimee Davis-allen
Egg-free, Nut-free, and Dairy-free Chocolate Chip Cookies

3/4 cup vegetable oil
1/2 cup dairy free shortening (I bought a non-hydrogenated version at the health food store)
1 cup brown sugar
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
2 2/3 cup all-purpose flour
1 cup semi-sweet chocolate chips (be sure to check the label to be sure it is free of allergens)

1. Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream together oil, shortening, and sugars for four minutes. Add in vanilla. WIth the mixer on low, add in dry ingredients, and mix to combine. With a rubber spatula, stir in chocolate chips.

2. Scoop out dough and shape into balls (if the chocolate chips try to run away, just squish them back in), and flatten slightly. Bake for 12 minutes on an ungreased baking sheet. Remove from oven, and let cool completely on the baking sheet.

Know better? Leave your own answer in the comments!

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  1. Sammy Louada says:

    - You could try home made chicken nuggets/schnitzel


    - meatballs, no need for egg, just mince meat, onion, parsley, garlic, salt, pepper, crumbs, paprika, tomato puree

    - jelly shots, without alcohol obviously :P

    - Spring rolls

    - cheese on toast, using a baguette to make them smaller. Could add parsley/garlic/herbs

  2. Solstice says:

    Egg-Free Low-Fat Oatmeal Cookies :

    1/4 cup packed brown sugar
    1/4 cup white sugar
    3/4 cup applesauce
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1 cup rolled oats
    1/2 cup raisins
    1/2 cup chopped walnuts (optional)

    – Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.

    – In a medium bowl, stir together the brown sugar, white sugar, and applesauce.
    – Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture.
    – Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.

    – Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven.
    – Allow cookies to cool slightly before removing from the baking sheet.

    Whipped Shortbread Cookies :

    1 cup butter, softened
    1 1/2 cups all-purpose flour
    1/2 cup icing sugar
    1 teaspoon vanilla extract (optional)
    1/4 cup red maraschino cherry
    1/4 cup green maraschino cherry

    – Preheat oven to 350 degrees F.
    – In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
    – Prepare cookie sheets with parchment paper.
    – Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
    – Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
    – Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
    – Remove from oven and let cool on cookie sheet for about 5 minutes.
    – Transfer onto wire racks to finish cooling.
    – Store in a container with a lid and separate each layer with wax paper.

    ** If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
    ^^ Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
    ^^ A thumbprint in the cookie, filled with your choice of jam is very tasty.
    As a suggestion : the cookies to be refrigerated for at least 1/2 hour before baking for a different texture.
    ^^ Also, may drizzle with chocolate, or roll them in coconut then place a thumbprint in each one and add strawberry jam.

    Chocolate Chips Cookies (taste soooo good!!!! :) ))) :

    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) – 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)

    *** 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.

    …. other eggless recipes :


  3. teamkimme says:

    Candy sushi
    •1 tablespoon butter, cut into pieces
    •12 regular marshmallows
    •2 cups puffed rice cereal (recommended: Kellogg’s Rice Krispies cereal)
    •4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor
    •8 strips licorice candy (recommended: Twizzler’s brand), any flavor – pieces should be 6 to 7 inches long, trim to match width of roll-ups
    Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows.
    Roll out the fruit roll-ups. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. Place 2 licorice twists onto the center of the spread out cereal mix. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls.
    Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve.

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