English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

without eggs, sugar (i can use chocolate tho, but no splenda), salt, and butter?

please...i NEED a good recipie.

2006-11-15 14:45:08 · 8 answers · asked by Anonymous in Food & Drink Cooking & Recipes

8 answers

1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats

Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 minutes.

2006-11-15 22:09:34 · answer #1 · answered by Anonymous · 1 0

1

2016-05-12 20:38:41 · answer #2 · answered by ? 3 · 0 0

No Sugar,Butter or Eggs
Chocolate Chip Cookies

1 cup whole wheat pastry flour
1 cup spelt flour*
1 3/4 cups semi-sweet chocolate chips or malt-sweetened chocolate chips
*1/2 cup walnuts, chopped
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt<<<<<<<< *1/2 cup walnut oil or grapeseed oil
3/4 cup maple syrup
1/4 cup water
1 tablespoon vanilla extract

Preheat oven to 350 degrees F. Line two dry baking sheets with parchment paper.

In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Pour wet ingredients into the dry mixture.

Stir to incorporate. Using a tablespoon, spoon batter onto the baking sheets.

Bake 15-20 minutes, until edges are lightly browned.

[36 cookies]
Spelt

A wonderfully nutritious and ancient grain with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round.
Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat - bread and pasta making but does not seem to cause sensitivities in most people who are intolerant of wheat.

2006-11-15 16:21:41 · answer #3 · answered by Steve G 7 · 1 0

Sugarless Eggless Milkless Ginger Cookies


2 cups light molasses
1 cup shortening
1 tsp. salt
3 tsp. soda
1 Tbsp. ginger
10 Tbsp. cold water
5 1/2 cups flour

Cream shortening, salt, soda, cold water, ginger and molasses. Add 5
cups flour. Beat well. Chill overnight.

Use remaining 1/2 cup flour on pastry board. Pat dough to 1/4-inch
thickness. Cut with cookie cutter.

Place on cookie sheets. Sprinkle tops with granulated sugar before
placing in oven, if desired.

Bake at 400 degrees F for 12 minutes.


Sugarless cookies (for diabetics)
Categories: Cookies
Yield: 1 Servings
1 cup Flour
1 ½ teaspoon Cinnamon
1 teaspoon Baking soda
½ teaspoon Salt; (opt.)
¼ teaspoon Nutmeg
1 teaspoon Ground cloves
1 teaspoon Allspice
1 ½ cup Raisins
1 cup Unsweetened applesauce
½ cup Oil
2 Eggs
1 teaspoon Vanilla
½ cup Chopped nuts
1 cup Quick; (Mother's) oats

Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 minutes.


Eggless cookies
Categories: Cake/cookie
Yield: 1 servings
2 cup Sugar
1 cup Shortening
1 cup Milk; sour
1 teaspoon Baking soda
¼ teaspoon Salt
Flour; to roll out

Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven.

2006-11-15 14:59:45 · answer #4 · answered by sugar candy 6 · 3 0

hahahahha u wish, that is about all the cookies ingredients, unless u make oatmeal cookies, u can find that on foodnetowrk i think, but u need egg, unless u use egg supstitutes, how come u can't use them, but if u want softness, u just add brownsugar and check like 10 mins before the suppose time, and if it is brown on the sides, and kinda white still inside, u can take it out and it will be soft

2006-11-15 14:53:20 · answer #5 · answered by Ledzeppelin324 4 · 0 1

I dont think I would want a cookie without that stuff. often the egg is what binds all the ingredients and keeps the cookie together and no sugar subsitue will work with cookies, salt is also needed good luck

2006-11-15 15:02:29 · answer #6 · answered by Autumn 5 · 0 2

Wow I'm not sure you would even have a cookie with out all of those.

2006-11-15 14:49:23 · answer #7 · answered by Anonymous · 1 1

no matter what you do, do not cook as long as it calls for I promise this will make a big difference.

2006-11-15 14:51:28 · answer #8 · answered by spence6209@sbcglobal.net 2 · 0 1

fedest.com, questions and answers