Egg Free, Dairy Free, Nut Free No Bake Sunbutter Chocolate Oat Clusters

No bake cookies have always been a family favorite. A few of our favorites are No Bake Chocolate Oat Clusters, No Bake Chocolate Oat Cookies, and No Bake Chocolate Coconut Clusters. However, I wanted to make a healthy version and remove the dairy free margarine and refined sugar. They turned out really good and the girls loved them. The old fashioned oats make the cookies chewier and heartier than the quick oats in my other recipes. If you'd rather them not be as chewy, feel free to use the quick oats or pulse the old fashioned oats a few times in the blender.

No Bake Sunbutter Chocolate Oat Clusters

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1/4 cup unsweetened applesauce or soy milk
1/4 cup cocoa powder
1 1/2 cups old fashioned oats

Microwave the chocolate chips, Sunbutter, applesauce, and cocoa until melted and smooth, stirring after each 30 second interval. Stir in the oats until thoroughly coated, using more if needed. Drop by spoonful onto a wax paper lined baking sheet. Refrigerate for 30 minutes or until set. Store covered in fridge or freezer.
*  Makes about 24 clusters.
* You can also heat the mixture in a saucepan on the stove instead of using the microwave.
* You can pulse the old fashioned oats a few times in the blender or use quick oats if you want a less chewy texture.

Egg Free, Dairy Free, Nut Free No Bake Perfect Chewy Granola Bars

These granola bars are AMAZING and are our new favorite granola bar recipe!!!  They taste like a chewy candy bar and remind me of the Quaker chewy granola bars I ate before allergies but with so much more flavor. I highly recommend using chocolate chips as the add in. They are very yummy, simple, and fast to make with ingredients that we usually have on hand. Next time I'm going to make a double batch and place it in an 11x15 baking dish.

No Bake Perfect Chewy Granola Bars

1/4 cup brown sugar
1/4 cup dairy free margarine
1/4 cup corn syrup or honey
1 tbsp vanilla extract
2 cups oats
1 cup Rice Krispies
1/4 cup add ins desired such as safe chocolate chips, flaked coconut, raisins, craisins,
             chopped marshmallows, etc.

Place the brown sugar, margarine, and corn syrup in a microwave safe bowl. Microwave for 1 minute, stir to thoroughly combine, then microwave an additional 1 1/2 minutes. Stir in the vanilla. Stir in the oats until thoroughly coated. Stir in the Rice Krispies and add ins until combined. Press the mixture firmly and evenly into a wax paper lined 8x11 baking dish. Freeze for 15 minutes or until firm. Cut into bars then store in the fridge in a tightly covered container.
*  If you would rather not use the add ins, use an additional 1/4 cup of Rice Krispies.

Egg Free, Dairy Free, Nut Free 1 Minute Giant Microwave Chocolate Chocolate Chip Cookie

After the success of our 1 Minute Giant Microwave Chocolate Chip Cookie, we decided to try and make a chocolate version. Personally, I like this one better, but the girls love both. It just depends how much chocolate you want. For me, there is no such thing as too much chocolate. Jazlyn loves these cookies and takes them with her when she needs a dessert. The top 2 pictures have the chocolate chips stirred in and the bottom 2 pictures have the chocolate chips sprinkled on top. We like them better sprinkled on top.

 

 

1 Minute Giant Chocolate Chocolate Chip Cookie

1 tbsp dairy free margarine
2 tbsp brown sugar
1 tbsp cocoa powder
Small pinch salt
1 1/2 tbsp soy milk
1/2 tsp vanilla extract
3 tbsp flour
1-2 tbsp safe chocolate chips

In a small bowl, melt the margarine. Stir in the brown sugar, cocoa, and salt until dissolved. Stir in the soy milk and vanilla. Stir in the flour until thoroughly combined. Stir in the chocolate chips. Spread the mixture thinly and evenly into a circle on a sprayed microwave safe plate. Microwave for 1 minute 15 seconds or until set. Use a spatula to remove the cookie from the plate. Eat warm or allow to cool. The cookie will become firmer as it cools.
*  If you want your cookie edges a bit crunchier, microwave for an additional 15 seconds.
*  Instead of stirring in the chocolate chips, you can spread them on top.
*  Top with sprinkles, shredded coconut, or anything you desire.

Egg Free, Dairy Free, Nut Free Banana Chocolate Chip Oatmeal Cake Cookies

Wow!!! Who Knew that healthy cookies could be this good and satisfying. These yummy, dense, cakey, perfect cookies are made with bananas, oats, and applesauce. They are NOT made with any margarine or oil and they only have 1/3 cup each of sugar and brown sugar. You can leave off the chocolate chips or replace them with craisins, raisins, coconut, etc. but with only 1/3 cup divided between the 3 1/2 dozen cookies, we think they are worth it. My girls and I couldn't get enough. These would be perfect as an on-the-go breakfast with a cup of soy milk and a sliced apple. However, they are so good that my girls don't care how healthy they are. My girls finished four cookies each just while I finished baking the rest of the batch. At least I can feel good about them eating these cookies.

Banana Chocolate Chip Oatmeal Cake Cookies

2 cups instant oats
1 1/2 cups flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
4 ripe mashed bananas
1 tbsp vanilla extract
1/3 cup safe chocolate chips, optional

Combine the oats, flour, sugar, brown sugar, cinnamon, baking powder, baking soda, and salt. Add the applesauce, bananas, and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Drop by 2 tablespoonfuls onto parchment paper lined baking sheets 1" apart. These cookies do not spread they just puff, so you don't have to worry. Bake at 350 for 9-11 minutes or until sets and the bottoms begin to brown. Store tightly covered in the refrigerator.

Egg Free, Dairy Free, Nut Free 2 Minute Microwave Chocolate Chip Cookie Cake

I love our 2 Minute Microwave Chocolate Cake so much that I decided to make a 2 Minute Microwave Chocolate Chip Cookie Cake. It had a wonderful flavor and texture. I added a few too many chocolate chips (I know, I didn't realize that was possible either). This recipe is very good, but it is also dangerous since it is so easy and fast to make. Tayana and her friend had fun making them for a sleepover because they are so simple, fast, and yummy. Jazlyn even took one as her dessert for a cookout.

2 Minute Microwave Chocolate Chip Cookie Cake

2 tbsp dairy free margarine
2 tbsp soy milk
1/4 cup brown sugar
2 tsp vanilla extract
1/4 cup flour
1-2 tbsp safe chocolate chips

Place the margarine and soy milk in a microwave safe bowl. Microwave for 35-45 seconds or until the margarine is melted. Stir in the sugar and vanilla. Stir in the flour. Stir in the chocolate chips. Microwave for 2 minutes or until set. Cool for at least 5 minutes before eating.
*  Using sugar in place of the brown sugar does not work well for this recipe. The cookie cake does not rise and the flavor isn't as good.

Egg Free, Dairy Free, Nut Free Perfect Brownies

We just had Jazlyn's Epi-Pen party. Every year when her Epi-Pen expires she picks the meal and dessert, her grandparents come over, and we have a fun night together. This year she wanted to make brownies. I've made many brownies before, but none of them were quite right. However, Jazlyn and I worked together on these brownies and they are absolutely perfect. They are moist, a little cakey, and so very good. Jazlyn wanted to add a layer of chocolate chips in the middle of them, which was a wonderful addition.

Perfect Brownies

2 cups flour
1 1/2 cups sugar
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup water
1 cup unsweetened applesauce
1/4 cup oil
1 tbsp vanilla extract
1/4 - 1/2 cup safe chocolate chips, optional

Combine the flour, sugar, cocoa, baking powder, and salt. Add the applesauce, oil, and vanilla then mix until thoroughly combined. Spread half of the batter into a sprayed 9x13 baking dish. Sprinkle the chocolate chips evenly over the top. Spread the remaining half of the batter evenly over the chocolate chips. Bake at 350 for 30 minutes or until a toothpick inserted into the center comes out clean.
*  If desired, you can omit the layer of chocolate chips.
*  All of the ingredients can be halved then baked in an 8x8 baking dish.

Egg Free, Dairy Free Microwave Chocolate Covered Oatmeal Bars

All 3 of my girls love to cook and bake. Tayana made these simple Microwave Chocolate Covered Oatmeal Bars. They have a nice mild flavor. The girls loved the melted chocolate on top.

Microwave Chocolate Covered Oatmeal Bars

2 cups quick oats
1/2 cup brown sugar
1/2 cup dairy free margarine, melted
1/4 cup corn syrup
1/2 cup safe chocolate chips

Combine the oats and brown sugar. Stir in the margarine and corn syrup. Press the mixture firmly and evenly into a sprayed 8x8 microwave safe baking dish. Microwave for 4 minutes. Sprinkle the chocolate chips evenly over the top. Microwave an additional 30 seconds or until the chocolate is melting. Spread the chocolate evenly over the bars. Refrigerate until set then cut into bars or squares. Store covered in the fridge.

Egg Free, Dairy Free, Nut Free Jazlyn's Kit Kats

Kit Kats are one of my favorite candy bars. I want Jazlyn to be able to experience everything, but I've been wondering for a while how I could make a Kit Kat that would be safe for her. Then it dawned on me, she has no idea what one tastes like. She has seen them before, but she obviously has never eaten one. I decided to try and make something that would have the chocolate and wafer layers. This candy doesn't taste like a Kit Kat, but it is so good and looks close to the original.

Jazlyn's Kit Kats

2/3 cup safe chocolate chips
1/4 cup Sunbutter
Approximately 20 Club Crackers

Melt the chocolate chips and Sunbutter until smooth. Line a mini loaf pan with plastic wrap, leaving an overhang on all sides. Place a layer of crackers on the bottom (for my pan it took 4 whole crackers and 2 halves). Top with 1/4 of the chocolate mixture. Repeat the layers 3 more times, ending with the chocolate mixture on top. Refrigerate for 1 hour or until firm. Remove from the pan using the plastic wrap. Cut into squares then store in an airtight container in the fridge.
*  You can omit the Sunbutter and use extra chocolate.

Egg Free, Dairy Free, Nut Free Sunbutter Cup Oat Fudge

We love fudge, oats, Sunbutter and chocolate in our house. This dessert combines all of these into a fantastic crunchy fudge that tastes like a peanut butter cup.

Sunbutter Cup Oat Fudge

1/2 cup Sunbutter
1/3 cup corn syrup
1/4 cup oil
2 1/2 cups oats
1 cup safe chocolate chips

Place the Sunbutter, corn syrup and oil in a saucepan over medium heat. Cook and stir until thoroughly combined, smooth and melted. Remove the saucepan from the heat then stir in the oats and chocolate chips. Stir until evenly coated. The mixture will seem dry and crumbly. Press the mixture firmly and evenly into a wax paper lined 8x8 baking dish. Refrigerate for 2 hours or until firm. Cut into squares then store in the fridge in a tightly covered container.