Egg Free, Dairy Free, Nut Free Jell-O Oatmeal Cookies

These cookies have a beautiful color and a subtle flavor from the Blackberry Fusion Jell-O.  The oat flour makes the cookies soft and cakey. Very yummy!

Jell-O Oatmeal Cookies

2/3 cup unsweetened applesauce
1/2 cup soy milk
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1 box (3 oz size) Jell-O, any flavor desired
1/4 cup sugar
1 1/2 cups oat flour (I blend quick oats into a flour then measure)
1 cup flour

Combine the applesauce, soy milk, and vanilla. Add the baking powder and salt then mix again. Add the Jell-O and sugar and mix again. Add the oat flour and flour then mix until thoroughly combined. Drop heaping spoonfuls of the dough 2" apart on parchment lined baking sheets. Bake at 350 for 9-11 minutes or until set and the bottoms are golden.
*  Makes about 24 cookies.

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 1 Minute Giant Microwave Chocolate Chip Cookie

We love to make our 2 Minute Chocolate Chip Cookie Cake. However, this time we decided to see what would happen if we spread it on a plate instead of cooking it in a bowl. The result was a soft giant cookie that you could pick up a eat. The cookie will be about 4" across. The  picture below is of my 9 year old holding the cookie to give you an idea of how big the cookie will be. When we go somewhere else to eat, we have to bring all of Jazlyn's food with us, including dessert. Since this cookie is ready quickly, it is perfect to take with you for a dessert or snack. The bottom picture is Jazlyn's current favorite. We prepared the batter, but topped it with the chocolate chips, shredded coconut, and sprinkles.

 

 

1 Minute Giant Chewy Chocolate Chip Cookie

1 tbsp dairy free margarine
2 tbsp brown sugar
Small pinch salt
1 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 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 Cinnamon Sugar Balls

My husband and girls love cinnamon so we decided to try something new. They loved these little balls of cinnamon dough covered in cinnamon sugar. The insides stayed a little doughy and soft while the outside was a little crunchy.

Cinnamon Sugar Balls

1 cup dairy free margarine
1/2 cup sugar
1/2 cup unsweetened applesauce
1/4 tsp salt
2 tsp cinnamon
2 tsp vanilla extract
2 cups flour
1/4 cup sugar mixed with 1 1/2 tsp cinnamon for rolling

Use an electric mixer to cream the margarine and sugar. Add the applesauce, salt, cinnamon, and vanilla and beat again. Add the flour then mix until thoroughly combined. Roll the dough into 1" balls then place them 1" apart on parchment paper lined baking sheets. Bake at 300 for 25-30 minutes or until the bottoms are browned and the cookies are set. Immediately roll in the cinnamon sugar mixture.

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 Crispy Lemon Oat Cookies

These cookies have a nice lemon flavor and the oats that give them a crispier texture.

Crispy Lemon Oat Cookies

1/2 cup dairy free margarine
1/2 cup brown sugar
1/4 cup sugar
1/4 cup unsweetened applesauce
2 tbsp lemon juice
1 tsp lemon extract
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup flour
1 1/2 cup quick oats

Use an electric mixer to cream the margarine, brown sugar, and sugar. Add the applesauce, lemon juice, lemon extract, and vanilla then beat until thoroughly combined. Add the baking powder, baking soda, and salt then beat again. Add the flour then beat again. Add the oats then beat until thoroughly combined. Drop by tablespoonfuls 2 inches apart on parchment lined baking sheets. Bake at 375 for 10-12 minutes or until golden.

Egg Free, Dairy Free, Nuts Free Christmas Cookie Recipes 2014

Since it's Christmastime again, I thought I would do a post of our favorite Christmas cookies. Each year we like to try a few new varieties, but we also have our favorites that we make throughout the year and especially at Christmas. Since my girls love to bake, we like to make one or two different kinds each week starting after Thanksgiving. We eat some of them fresh, then I place the rest of the batch in Ziploc bags and place them in the freezer. They stay yummy but they aren't all eaten at once and we can enjoy them longer. My grandmother always had a freezer full of cookies for us, now my girls have them too. Plus, it is easier for me to resist them in the freezer. I guess it's out of sight out of mind. I also do this with unfrosted cupcakes so that Jazlyn always has a dessert for birthdays, get-togethers, or just because.


Our Cut Out Sugar Cookies must be made each Christmas because the girls look forward to cutting them out and decorating them. Plus, they know since they are more work they don't get them as often. If you ask the girls, they would say that this is their favorite cookie.



The Chocolate Fingers are another requested cookie. Again, they are more work, but the girls love them so much.



Daddy's Favorite Cinnamon Cookies. The name says it all. My husband isn't a big sweets person, but he loves these cookies.



My husband and I love the Perfect Chocolate Chip Cookies. They are crispy on the outside with a slightly chewy center.



The girls love the cookies above, but they also love the Simply Amazing Chocolate Chip Cookies because they like rolling them in the sprinkles and they like the soft texture.



The Chocolaty Chocolate Chip Cookies are perfect when you need chocolate.



The Sunbutter Chocolate Chip Oat Cookies are my dad's favorite cookies. I love the different flavor that the Sunbutter gives them. I also like the texture of the oats for something different.




The Soft Drop Sugar Cookies are wonderful because they have a cakey texture and provide a different kind of cookie.



These Chocolate Drop Sugar Cookies are a yummy change to the traditional sugar cookie.

Egg Free, Dairy Free, Nut Free Perfect Chocolate Chip Cookies

I am so excited about these chocolate chip cookies!  They are slightly chewy on the inside with a perfectly crisp outside. The taste and texture of these cookies couldn't be any more perfect. No one can believe that they are "Jazzy safe". If you like chocolate chip cookies, they should go to the top of your must try list.

Perfect Chocolate Chip Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
2 sticks dairy free margarine
1 tbsp corn syrup
1 tbsp vanilla extract
3/4 cup safe chocolate chips

Combine the flour, baking soda and salt. In a separate bowl, use an electric mixer to cream the sugar and margarine. Add the corn syrup and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Roll a tablespoonful into a ball them flatten slightly, 2" apart, on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until the edges are golden brown.
*  Makes about 36 cookies.

Egg Free, Dairy Free, Nut Free Chocolate Topped Melt Away Cookies

Jazlyn made these beautiful cookies by herself (except for taking them in and out of the stove). You can leave them plain, but Jazlyn wanted them topped with the chocolate. The girls loved the texture of the cookies because they melt in your mouth.

Chocolate Topped Melt Away Cookies

Cookies:
1 cup dairy free margarine, room temperature
1/2 cup confectioner’s sugar
2 tsp vanilla extract, or flavoring desired
Food coloring, optional
2 cups flour
Topping:
1/2 cup safe chocolate chips
2 tbsp dairy free margarine, room temperature

To make the cookies, use an electric mixer to cream the margarine and confectioner’s sugar. Add the vanilla and food coloring then beat again. Add the flour then beat until just combined. Roll a spoonful of the dough into a ball. Place the balls 1” apart on parchment lined baking sheets. Bake at 350 for 8 minutes or until the bottoms of the cookies are lightly golden. Cool completely.

To make the topping, microwave the chocolate and margarine until melted and smooth. Allow to cool until the chocolate is spreadable. Use a small knife or spoon to spread the chocolate topping onto the bottom of each cookie. Allow the chocolate to set before storing the cookies in an airtight container.

* The cookies barely change their shape while baking, so if you want a flatter cookie, flatten the balls into a disk on the baking sheet.
* You can omit the chocolate topping.

Egg Free, Dairy Free, Sugar Cookie Balls

My girls couldn't get enough of these cookies. They are soft on the inside with a slightly crunchy outside. They loved rolling the balls, decorating them with sprinkles and marbling the dough.

Sugar Cookie Balls

2/3 cup sugar
1/2 cup dairy free margarine, softened
1/4 cup soy milk mixed with 3/4 tsp lemon juice - allow to set for 5 minutes or until thickened
1 1/2 tbsp vanilla extract
2 cups flour
3/4 tsp baking soda
1/8 tsp salt
Food coloring and/or sprinkles, optional

Use an electric mixer to cream the sugar and margarine. Add the soy milk-lemon juice mixture and vanilla then beat until combined. In a separate bowl, combine the flour, baking soda and salt. Add the flour mixture to the sugar mixture then beat until thoroughly combined. Shape the dough into 1 1/2" balls then press them down lightly on parchment paper lined baking sheets. Bake at 350 for 14-16 minutes or until lightly golden.
*  These cookies barely change their shape during baking, so you can choose if you want them rounded or flat.
*  You can sprinkle the cookies with additional sugar or sprinkles before baking.
*  To add color to the cookies, you can add food coloring with the vanilla extract for a uniformed color to the cookies or you can stir the food coloring in right before rolling to make marbled cookies.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Oat Cookies and Bars

My girls love No Bake Chocolate Oat Clusters. However my dad is not a chocolate fan so I decided to try and make them with Sunbutter instead of chocolate. They were very good and stayed soft. Jazlyn liked dipping her cookies in chocolate syrup or topping them with safe chocolate chips.

No Bake Sunbutter Oat Cookies and Bars

3-4 cups quick oats
1/3 cup Sunbutter
1 tbsp vanilla extract
3/4 cup brown sugar
1/2 cup soy milk
1/4 cup dairy free margarine

In a large bowl, combine the oats, Sunbutter and vanilla. Place the brown sugar, soy milk and margarine in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Pour the brown sugar mixture over the oat mixture then stir until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
* To make cookie bars, transfer the mixture into an 8x11 pan that has been lined with parchment paper. Press down firmly and evenly. Allow the mixture to cool before cutting into squares.
* If desired, you can stir some safe chocolate chips into the mixture.

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Oat Cookies

We wanted to try a new cookie for Christmas and these cookies instantly became a new favorite. Our whole family rated them as 1 of our top 5 cookies. They are soft in the center with a slightly crunchy outside. The flavors are perfect together. We made a double batch (which was about 90 cookies) so we shared them with a bunch of friends. They all  loved them. This is a must try recipe.

Sunbutter Chocolate Chip Oat Cookies

1 cup flour
1 cup oats
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Sunbutter
1/4 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup safe chocolate chips

Combine the flour, oats, cornstarch, baking powder, baking soda and salt. In a separate bowl, use an electric mixer to beat the margarine, sugar, brown sugar and Sunbutter until fluffy. Add the applesauce and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Drop by heaping spoonfuls, 2” apart, onto parchment paper lined baking sheets. Bake at 375 for 10-15 minutes or until lightly golden. Cool on the baking sheet for 1 min before removing to cool.


Shared with Full Plate Thursday, Creative Thursday, Allergy Free Wednesdays, Delicious Dishes, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Recipe Box, Melt in Your Mouth Monday, My Meatless Mondays, Mop it up Monday, Mealtime Monday, Food on Fridays, Weekend Potluck, Foodie Friday, Allergy Friendly Friday, Check Me Out Saturday, Inspiration Tuesday, Think Pink Sunday, Sundae Scoop.

Egg Free, Dairy Free, Nut Free Crunchy Chocolate Chip Cookie Bars

Growing up, my mom made a soft chocolate chip cookie bar. This is my version, but with a crunchy cookie instead. If you like your cookies softer, use a smaller pan so that the cookies are thicker.

Crunchy Chocolate Chip Cookie Bars

3/4 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
2 cups flour
1/2 tsp salt
1 1/2 cups safe chocolate chips

Use an electric mixer to cream the margarine, sugar, brown sugar and vanilla. Add the flour and salt then beat until thoroughly combined. Fold in the chocolate chips. Press the dough evenly into a parchment paper lined baking sheet. Bake at 350 for 20-25 minutes or until the edges are golden brown. Cut into bars before the cookies are completely cooled.

Shared with What's Cooking Wednesday, Allergy Free Wednesday, Link it up Wednesday, Delicious Dishes, Creative Thursday, Full Plate Thursday, It's a Keeper Thursday, Fantastic Thursday, Tastetastic Thursday, Allergy Friendly Fridays, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Weekend Potluck, Sweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Sweets for Saturday, Think Pink Sundays, Sundae Scoop, Sunday Round Up, Church Supper, Sweet and Simple Sunday, Scrumptious Sunday and Southern Sundays.

Egg Free, Dairy Free Whoopie Pies

I am so excited to post this recipe! I love Whoopie Pies. All of the Amish markets, grocery stores, etc. sell these wonderful desserts. My mom has been making them as long as I can remember. She just finished making a big batch of them for my dad to take on a fishing trip. They contained a bunch of eggs, buttermilk, etc., so Jazlyn wasn't able to have any of them. Plus, my mom's cookie batter recipe also contained another cup of Crisco, which I didn't want to use. I decided that this would be the year I finally try to make this yummy snack for her. I am so thrilled how they turned out. The flavor is perfect. The only difference is that the cookie/cake part is not quite as soft and springy, but the texture was still very good. Jazlyn asked if I could make the filling blue for her instead of boring white. I love how cute they turned out and she couldn't get enough of them. Seeing the happiness on her face as she ate her first Whoopie Pie was priceless. It just proves that Jazlyn's allergies aren't going to stop her from having the foods she wants.

Whoopie Pies

4 cups flour
2 cups sugar
2/3 cup cocoa powder
2 tbsp cornstarch
2 tsp baking soda
1/2 tsp salt
1 1/2 cups soy milk
2/3 cup oil
1 tbsp vanilla extract

Vanilla Cream Filling:
3/4 cup shortening, such as Crisco
3/4 cup sugar
3/4 cup confectioner’s sugar
1 tbsp vanilla extract
Food coloring, optional

Combine the flour, sugar, cocoa, cornstarch, baking soda and salt. Add the soy milk, oil and vanilla. Use an electric mixer to beat the mixture until just combined. The mixture will be thick and sticky. Drop 1-2 tablespoons of the dough, 1 1/2” apart, onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until the center springs back when gently pressed and a toothpick inserted into the center should come out clean. Be careful not to over bake the cookies. Cool for a few minutes on the baking sheet before transferring to wire racks to cool completely.

While the cookies are cooling, prepare the Vanilla Cream Filling. Use an electric mixer to cream all of the ingredients until fluffy and smooth and all of the sugar is dissolved, about 10 minutes.

Once the cookies are completely cooled, spread a generous amount onto the bottom of a cookie. Place another cookie on top, then press down gently to create a sandwich. Repeat with the remaining cookies. Store tightly covered or wrap each Whoopie Pie individually in plastic wrap.

*  If desired, you can use a safe storebought or homemade frosting to replace the Vanilla Cream Filling.

Shared with Church Supper, Savory Sunday, Sundays Best, Think Pink Sundays, Sundae Scoop, Sunday Round Up, Scrumptious Sunday, Southern Sundays, My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Monday, Makin' You Crave Monday, What Makes You Say mmmmm Monday, Mouthwatering Mondays, Tuesday Talent Show, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Allergy Free Wednesday, Share the Wealth Wednesday, What's Cooking Wednesday, Bake with Bizzy, Full Plate Thursday, It's a Keeper Thursday, Tatetastic Thursday, Creative Thursday, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Weekend Potluck, Sweet Tooth Friday, Gallergy of Favorites, Foodie Friday, Sweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Sweets for Saturday and My Sweet Party.

Egg Free, Dairy Free, Nut Free No Bake Chocolate Oat Cookies

I was getting ready to make our favorite No Bake Chocolate Oat Clusters when I decided I would like to try and make them a little "healthier" and less calories by reducing the sugar by half then increasing the cocoa and oats. I didn't think it was possible to make the other recipe any better, but we actually like these cookies more. Instead of being super sweet, they are super chocolately instead. We also liked the softer texture. Since we were having friends over, we decided to roll the cookies to make them look prettier. However, if you want to, you can just drop the mixture onto wax paper by the spoonful.

No Bake Chocolate Oat Cookies


1 cup sugar
1/2 cup cocoa powder
1/2 cup dairy free margarine
1/2 cup soy milk
4 cups quick oats
1 tbsp vanilla extract

Place the sugar, cocoa, margarine and soy milk in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Remove the saucepan from the heat then stir in the oats and vanilla until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
*  If desired, you can drop the mixture by spoonfuls onto wax paper instead of rolling them.

Shared with Savory Sunday and Scrumptious Sunday.

Egg Free, Dairy Free, Nut Free Homemade Sugar Sprinkles

I wasn't sure if I should post these sprinkles or not because it's not really a recipe. We mostly make these when we are decorating cut-out cookies because they require a lot of sprinkles.

You can make a fun craft with leftover sprinkles but drizzling white school glue on a piece of paper. Drop the sprinkles over the glue it it will melt into the glue. Shake off any extra sprinkles and you have a beautiful picture.

Homemade Sugar Sprinkles

Pour some sugar into a bowl that has a cover. Drop in food coloring as desired. Cover the bowl tightly then shake until completely combined and all of the sugar is colored. If the color isn't bright enough, simply add more food coloring and shake again.