Banana Oat Breakfast Cookies(no sugar added, egg, flour, & dairy free)

I used raw sunflower seeds and slivered almonds for these

This is a healthy option for breakfast or a snack and is so versatile.

Click here for the original link-she has developed many options, including one with cocoa!








Banana Oat Breakfast Cookies (no sugar added, egg,flour &dairy free)

1 1/2 c oatmeal, quick or old fashioned
2 ripe bananas, mashed with fork until creamy*
1 c unsweetened applesauce
1/3 c raisins or dried cranberries
1/4 c chopped walnuts, or any kind you like**
1 t vanilla extract
1 t cinnamon

Mix vanilla and cinnamon into the applesauce.  Blend  with all other ingredients and let sit for 10 minutes.  Drop cookie dough, by spoonfuls onto a parchment paper lined cookie sheet and flatten into rounds. Bake approx. 30-35 minutes or until golden and done. Remove from cookie sheet and let rest for 5 minutes, then move to cooling rack.

*Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.
                                                                                 --Maureen Clegg

**If you don't eat nuts, just make recipe without them.  No need to replace them with anything else.

Waffles or Pancakes without eggs-tender is possible!

Eggless Waffles or Pancakes        by: Ginger Christensen

1 Cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 Cup milk
2 tsp lemon juice or vinegar
2 Tablespoons butter or margarine, melted

Mix flour, soda, baking powder, and salt. Stir in milk, lemon juice or vinegar and melted butter and stir.  Cook in greased waffle iron, or you can make pancakes with it as well.  Makes 5 medium waffles (So I naturally double at least the recipe)

Pumpkin and chocolate-you can't go wrong with that combo--and made without eggs!

Ginger Christensen shared 2 delicious pumpkin recipes that are egg free.


Easy Eggless Pumpkin Chocolate Chip Cookies
                                                           
1 box of spice cake mix
1 16 oz can of pumpkin
1 1/2 Cups chocolate chips

Mix all ingredients together and scoop onto a greased tray in cookie sized drops. The dough is thick.  Bake at 350 for 10-12 minutes or until done.




Pumpkin Bread (Eggless)

2 1/4 Cups unbleached all-purpose flour
1/1/3 Cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned plain pumpkin filling
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 cup raisins (optional)
1 cup chopped nuts (optional)
* I usually omit the nuts and raisins and put in chocolate chips instead

Preheat oven to 350 and lightly butter loaf pan.  This is enough for one regular size loaf pan, but honestly it cooks a lot better if you do 2 smaller loaf pans instead.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly.  Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined.  Fold in raisins and nuts (or chocolate chips if using instead)

Pour into prepared pan(s) and bake for 40-50 minutes until golden brown or until toothpick inserted in center comes out clean.  

Remove from oven onto wire rack and cool 10 minutes in pan.  Turn out onto plate. 

Yogurt Chocolate Chip Cookies--this recipe uses no eggs but you won't miss them

from Ginger Christensen
Yogurt Chocolate Chip Cookie
                                            
1/2 Cup packed brown sugar
1/2 Cup white sugar
1/4 Cup butter
1/4 Cup shortening
1/2 Cup plain yogurt
2 tsp vanilla extract
1 3/4 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt 
2 Cups chocolate chips

Preheat oven to 375 degrees and Grease cookie sheet

In a medium bowl, cream together the brown sugar, white sugar, butter and shortening until light and fluffy.  Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips.  Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheet.  

Bake for 8-10 minutes in the preheated oven, until the edges begin to brown.  Cool for a minute on the cookie sheet before removing to wire racks to cool completely.