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Kids and Allergies: Egg-free chewy oatmeal cookies

Submitted by on Friday, 21 November 2008 No Comment

This is another adapted from Martha Stewart’s evil Cookie of the Day email that is going to be solely responsible for my letter to Santa pleading for a new wardrobe because nothing fits anymore.

It’s a great one, too. Really moist and cake-like, with a hint of a butterscotch flavor. That’s probably because of the cup of brown sugar. The original recipe calls for a cup of golden raisins, which I left out because of the Big Guy “ewwwwwwww. I also left off the icing, because the cookies are so sweet I didn’t see piling on more sugar.

The only other change I made to the original was using egg replacer and increasing the amount of applesauce to make up for the lost liquid.

I baked these Tuesday and there are only two left. The guys haven’t touched them yet. Boots is too obsessed with his granola bars and Big Guy isn’t in the mood to experiment. Hmm … where have all the cookies gone?

Makes about 2 1/2 dozen.

  • 4 tablespoons unsalted butter, melted — I used margarine, softened but I forgot to melt it.
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 tbl Bob’s Red Mill egg replacer, 2 tbl water. This is a departure from labeled ingredients.
  • 3/4 cup applesauce — the original calls for 1/2 cup.
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups confectioners’ sugar
  • 3 tablespoons pure maple syrup


Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt.

Using a 1 1/2-inch ice cream scoop, drop dough onto greased baking sheets, spacing 2 inches apart. Martha says to bake on sheets lined with parchment paper, but life’s too short. Bake cookies until golden and just set, 13 to 15 minutes. It took mine 15 minutes on AirBake, which usually requires longer in the oven. Let cool on sheets 5 minutes if you use the parchment paper; remove immediately if you don’t.

Icing: Whisk confectioners’ sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

More egg-free cookies

Copyright 2008 Debra Legg. All rights reserved.

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