cholesterol free cookies recipes?

Question

My mum and dad have to watch what they eat because of their cholesterol level. At the moment its ok but if they dont watch what they eat it can raise their level of cholesterol.

I baked some cookies over the weekend and they contained eggs which I know they are not allow to have. So is there a egg free cookie recipe out there that someone could tell me, so I can bake it for my mum and dad when they come and visit me! thanks

Answer 1

you need to use egg subtitute then, but if its hard to get egg subtitute, here I have a couple of 0 mg cholesterol and very low cholesterol like 6mg, maybe one of them you might find useful ^_^

Peanut Butter Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon table salt
3 tablespoons reduced-calorie margarine -- stick-variety
2 tablespoons reduced-fat peanut butter
1/2 cup light brown sugar - (packed)
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
2 servings cooking spray
= (5 one-second sprays per serving)

Combine flour, baking soda and salt in a small bowl; mix well and set
aside.

Combine margarine and peanut butter in a mixing bowl; beat on medium
speed until blended and smooth. Gradually add both sugars and beat
until blended; add egg white and vanilla and beat until smooth.
While beating on low speed, gradually add flour mixture and mix until
just blended.

Transfer dough to a large piece of plastic wrap and roll into an 8-
inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note:
You can make the cookie dough up to 3 days in advance and freeze
until ready to bake.)

Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking
spray.

Remove cookie dough from freezer and slice crosswise into about
twenty-four 1/3-inch-thick slices; place slices 1 inch apart on
prepared baking sheets. Bake until golden around edges, about 8 to
10 minutes. Transfer cookies to wire racks to cool completely.

This recipe yields 24 servings; 1 cookie per serving.

Points® Value: 1

Comments: Who says peanut butter's off-limits on a diet? Our
freezer cookies are such a treat, they'll easily become a family
favorite.

Flavor Booster: Browned margarine has a nutty flavor that enhances a
peanut butter cookie. Melt the margarine in a small skillet until it
sizzles and just begins to brown. Remove from heat and freeze for 20
minutes, or until firm, before using in recipe.

Source:
"Weight Watchers at http://www.weightwatchers.com"
S(Formatted for MC8):
"07-28-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 42 Calories; 1g Fat (26.7%
calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.

Granola Candy ( 1 point)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free granola
OR
1/2 cup low-fat fruit granola
1/2 cup crispy corn puff cereal
2 tablespoons raisins or dried cranberries -- if desired
1/2 cup miniature marshmallows
1 tablespoon honey
1 tablespoon reduced-fat peanut butter

Line cookie sheet with waxed paper. Mix granola, corn puff cereal and
raisins in medium bowl. Heat remaining ingredients in 1-quart
nonstick
saucepan over low heat, stirring constantly, until marshmallows are
melted.
Immediately pour over cereal mixture; stir until evenly coated. Shape
mixture into 1 1/2-inch balls, using wet hands. Place on waxed paper.
Refrigerate at least 10 minutes.

Description:
"These low-fat candies are perfect for children. Kids can snack on
them and get a little nutrition at the same time."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"12 Candies"

Per serving: 44 Calories (kcal); 1g Total Fat; (15% calories from
fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 22mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0
Fat;
0 Other Carbohydrates

Chocolate Turtle Cookies

Recipe By :n/a
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/3 cup unsweetened cocoa
2/3 cup sugar
1/4 cup reduced-calorie margarine
1/4 cup fat-free cream cheese
1 large egg white
2 tablespoons fat-free milk
1 teaspoon vanilla extract
24 caramel candies
24 pecan halves

Combine flour and cocoa in a small bowl; set aside. Beat together
sugar, margarine, cream cheese, egg white, milk, and vanilla extract
in a large bowl; add flour mixture and blend well. Chill dough at
least 30 minutes, or until firm.

Preheat oven to 350 degrees. Lightly coat 2 baking sheets with
cooking spray.

Shape dough into 1-inch balls; place on baking sheets about 1 to 2
inches apart. Press a caramel into each cookie and flatten; top
each caramel with a pecan half. Bake for 10 minutes. Allow cookies
to cool on baking sheets and then remove to a wire rack to cool
completely.

This recipe yields 24 servings; 1 cookie per serving.

Points® Value: 2

Source:
"Weight Watchers at http://www.weightwatchers.com"
S(Formatted for MC8):
"03-08-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 66 Calories; 2g Fat (28.1%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Ice Box Sandwiches

1 box instant vanilla pudding mix --
(3.4 ounces)
2 cups cold milk
2 cups whipped topping
1 cup miniature chocolate chips
48 graham crackers


Preparation:
Mix pudding and milk according to package direction.
Chill until set. Fold whipped topping and chocolate
chips into pudding mixture. Place half of the graham
crackers on cookie sheet. Top each with 3 tablespoons
pudding mixture. top with remaining graham crackers.
Freeze for 1 hour. rap sandwiches individually in
plastic wrap and place in resealable plastic bag.
freeze Serve frozen. 2 dozen


Nutritional Information:
2724 Calories (kcal); 123g Total Fat; (38% calories
from fat); 32g Protein; 402g Carbohydrate; 0mg
Cholesterol; 2188mg Sodium

Ginger Moons

>>From Barbara Tropp's ``China Moon Cookbook.''

4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/2 cup dark brown sugar
1 tablespoon finely minced fresh ginger
1 tablespoon powdered ginger
1/2 teaspoon vanilla
1 cup + 2 tablespoons flour
1/4 teaspoon baking soda
Pinch fine sea salt
1/4 cup finely diced crystallized ginger

Cream the butter and sugar with an electric mixer until smooth, about 3
minutes. Add the minced and powdered gingers, the vanilla, flour,
baking soda and salt. Mix just until the dough comes together. Turn out
on a lightly floured board, gather into a ball and flatten slightly.

Lightly flour a large piece of parchment paper. Place the dough in the
center and roll out with a floured rolling pin to 1/8-inch thickness.
Cover and refrigerate dough until firm, about 1 hour.

Preheat the oven to 350 degrees; line large baking sheets with
parchment paper.

Using half the edge of a 1 1/2-inch round cookie cutter, cut out
crescents about 3/4 inch thick at widest point. Press a tiny piece of
crystallized ginger near one tapered end. One cookie sheet at a time,
bake on the middle rack of the oven until the edges are lightly golden,
10 to 12 minutes. Cool cookies on baking sheets set on wire racks.

Makes 7 dozen moon cookies.

PER COOKIE: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (1 g
saturated), 3 mg cholesterol, 6 mg sodium, 0 g fiber.

Answer 2

Oatmeal Yummy Treats

1. Preheat oven to 375.
2. Beat together until light and fluffy:
¾ cup Splenda
½ cup brown sugar
6 tablespoons Benacol or Take Control (Butter Replacement)
2 tablespoons butter (not margarine)
1 ¼ tsp vanilla extract
3. Add and mix thoroughly:
¾ cup all purpose flour
¾ cup whole-wheat flour
1 tsp baking soda
Pinch of sea salt
4. Stir in:
2 1/2-3 cups instant oatmeal
½ cup raisins
5. Bake. Drop by teaspoonfuls onto ungreased baking sheets, flatten slightly and tuck in the edges. Keep the cookies on the small side. Bake for 8 minutes - no longer, Do not let the cookies brown or they will dry out. Remove to cooling racks after a few minutes. Serve with milk or coffee. Enjoy your unguilty cookies!

Answer 3

It is very easy to bake cookies, cakes, muffins without eggs as other people mentioned:
Ennergy egg replacer works great. You can also replace the butter with vegetable base margarine. This will work in every recipe you like.


Oatmeat cookies
* 1 c. instant oats
* 1.5 c. spelt flour or whole wheat flour
* 1 tsp. baking soda
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 tsp. cinnamon
* 1/2 c. applesauce
* 1/2 c. blackstrap molasses
* 1/2 c. maple syrup, Grade B
* 1 tsp. vanilla extract
* 1 c. raisins

Preheat oven to 350 F. Combine dry ingredients. Add wet ingredients and stir until "just mixed." Scoop dough onto a cookie sheet (about 2 tbsp per cookie) and bake at 350 F for 12 min.

Makes 20 cookies.


Cranberry Hermits
* 1/3 cup butter
* 1 cup packed brown sugar
* 2 tablespoons sour cream
* 1 teaspoon orange essence
* 1 teaspoon grated orange rind/zest
* 1 3/4 cups plain/all purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon nutmeg
* 2 cups dried cranberries
* ICING:
* 1 3/4 cups icing sugar/confectioner's sugar
* 3 tablespoons orange juice

Preheat the oven to 180°C/350°F/Gas mark 4

Cream together the butter and sugar; beat in the cream, essence and rind/zest until light.

Sift together the flour, soda, baking powder and spices. Stir into butter mixture. Mix in the cranberries.

Drop by rounded teaspoonfuls, about 2 inches apart, onto lightly greased baking sheets; flatten tops with back of spoon. Bake for 8 to 10 minutes or until golden. Let cool slightly, then remove to racks and cool completely.

Blend the icing sugar/confectioner's sugar with the orange juice. Drop a teaspoonful onto the centre of each cookie.

Answer 4

It's the egg yolk that has the cholestrol. Also, butter, shortening, etc. will have added cholestrol usually. Try the meringue cookies. Look up different recipes. You can make them flavored with different oils or finely shredded citrus peel, or crushed peppermint, or finely crushed nuts (which have a little cholestrol but not much if you crush them up and just use a little)...but the meringue cookies are crisp and tasty and just right for your folks!

What a thougthful daughter!

http://www.recipezaar.com/45456

Keep in mind they are not low sugar so they should still go easy on them!

Also, here is a good recipe that my sister makes. It it totally fat free and low sugar.

At the store you can buy a pre-baked sugar free angel food cake. Most grocery stores have them.

Also buy fat free frozen whipped topping like Cool Whip (a medium tub)

1 large sized box of fat free/sugar free vanilla pudding

1 regular sized can of crushed pineapple with the juice. Do not drain the juice.

Dump the pudding and the can of pineapple in a big bowl and stir it up. Let it sit 2 or 3 minutes. Then carefully fold in the whipped topping.

Slice the cake in 3 layers...like making a regular layer cake. Put the first layer on a plate and spoon on some of the filling, then put the second layer on and put on more filling. Put the top layer on and use the rest of the filling to "frost" the whole cake.

I top mine iwht chopped up berries and it's SO GOOD. Nobody believes it is fat free and cholestrol free but it is.

YUM

Plus, after you do it once, you see how easy it is and it takes all of 5 minutes to make it.

Answer 5

Dear Dreamange; I happen to be a Chef. There is a basic but very versatile Cookie recipe developed many moons ago by the Germans (Where I live now!). It's called the 1,2,3, Cookie dough. It's very simple. 1 part sugar, 2 parts Cholesterol free Butter or Shortening, (Check your Diabetes aisle). 3 parts Flour. The part (of course is up to you, always use the same measure and measure exactly. Baking IS an ART!)
Please check this out; if it works for you, please let me know.
There are many types of Cookies to make with this. Simply but a good cook book about the WAY of making designer cookies!

Answer 6

Sweetie,the only way to eliminate eggs is to use an egg substitute.I do not eat eggs,I use Ener- G Egg replacer.You would use about 1 to 1 1/2 teaspoons of the egg replacer.
However,in cookies if they only require a few eggs,thats not necessarily for the rise it gives,but the binding agent.In this case,you can eliminate the egg and use another form of liquid(Water,juice,or soy milk)to keep it moist.If it calls for one or two eggs you would use one-two teaspoons for every egg.
Also,You can use a half of a ripe banana mashed.
Or,the most easiest way to replace the egg is to use 2 tablespoons of cornstarch beaten with 2 tablespoons of water.
The last few are for more than one or two eggs.
Good luck hun and have a good day!

Answer 7

Any recipes that require egg... you can replace that by using cornstarch 1 tblsp& 1tsp for each
egg U replace.. add a little baking powder too if U want what your cooking to rise.. this is in addition to what the recipe already calls for.
If the recipe calls for milk... Use coconut milk
or rice milk or soya milk cause regular milk contains cholesterol!

Answer 8

QUAKER'S: PEANUTTY CRISSCROSSES Yield: 7 Dozen 3/4 c Margarineor butter, softened 1 c Peanut butter 1 1/2 c Firmly packed brown sugar 1/3 c Water 1 Egg 1 ts Vanilla 3 c QUAKER Oats uncooked -(quick or old fashioned) 1 1/2 c All-purpose flour 1/2 ts Baking soda Granulated sugar Beat together margarine, peanut butter and sugar until creamy. Add water, egg and vanilla; beat well. Add combined oats, flour and baking soda. Cover; chill about 1 hour. Heat oven to 350 F. Shape dough into l-inch balls. Place on ungreased cookie sheet; flatten with tines of fork, dipped in granulated sugar, to form crisscross pattern. Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. ABOUT 7 DOZEN Nutrition Information: 1 cookie Calories 70, Calories From Fat 27, Total Fat 3g, Saturated Fat 1g, Cholesterol 2mg, Sodium 40mg, Total Carbohydrates 8g, Dietary Fiber 0g, Protein 2g Sugar-Free Maple Cookies 1/2 cup reduced-fat margarine, softened 1/2 cup sour cream 1 cup shredded peeled tart apple 2 eggs 1 tsp. maple flavoring 1/2 tsp. vanilla extract 2 cups all-purpose flour Artificial brown sugar sweetener equivalent to 1/3 cup brown sugar 1/2 tsp. baking soda 1/2 tsp. baking powder Preheat oven to 375° F and coat baking sheets with cooking spray. In a mixing bowl, combine margarine, sour cream, apple, eggs, maple flavoring, and vanilla. Combine flour, sweetener, baking soda, and baking powder; add to apple mixture and mix well. Drop by heaping Tablespoonfuls onto baking sheets coated with nonstick cooking spray. Bake at 375 degrees F. for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container. Yield: 42 cookies. Nutritional Analysis: One cookie equals 44 calories, 51mg sodium, 11mg cholesterol, 5gm carbohydrate, 1gm protein, 2gm fat. Diabetic Exchanges: 1/2 starch, 1/2 fat. Cheesecake CookiesYield: 16 servings 5 tablespoons butter, softened 1 cup oat flour 8 ounces cream cheese, softened 2 tablespoons heavy cream 1/2 teaspoon vanilla extract 1/3 cup Brown Sugar Twin, packed 1/2 cup Splenda 1 egg 1 tablespoon lemon juice Heat oven to 350 degrees F. In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. Russian Tea Cookies Sweet cookies with pecans. Rating: ( Prep Time: 150 minutes Cook Time: 12 minutes Difficulty: Easy Nutrition Facts Makes 36 servings Amount Per Serving Calories 85.7 Total Carbs 6.8g Dietary Fiber 0.3g Sugars 1.3g Total Fat 6.1g Saturated Fat 1g Unsaturated Fat 5.1g Protein 0.9g Sodium 46.2mg Dietary Exchanges Fat 1 1/4, Other Carbohydrate , Starch 1/4 1 cup margarine, softened 1/4 cup confectioners sugar 1 tsp vanilla extract 2 cup white all purpose flour 1/2 cup chopped pecans, toasted 2 tbsp confectioners sugar ty> Directions 1 Cream the margarine, 1/4 cup of confectioners sugar and vanilla together until light and fluffy. Mix in the flour and pecans. Chill for 2 hours. 2 When ready to cook preheat oven to 375 degrees F. Pinch off small pieces of dough and roll into 1-inch balls. Place on an ungreased baking sheet. Bake until lightly browned, about 10-12 minutes. Cool on a wire rack. 3 Roll in confectioners sugar before serving. Store in an airtight container

Answer 9

instead of eggs, use egg substitute