dairy & egg-free 'cookie' ideas?

17 years ago

I'm going to a dessert potluck (where you are supposed to exchange and take home goodies) and can really bring anything, but the host can't eat dairy or egg. I was thinking I'd try to be nice and bring something he can eat, but I sure am stuck on eggs. I guess I need a vegan recipe, but those I can find seem to be emphasizing the healthy over the decadent.

It's an allergy issue, not a moral one, so I can throw a fluffy puppy in there if it helps. Does anyone have ideas you'd be willing to share for portable fingerfood desserts (my interpretation of a cookie) without dairy and eggs? (And not vodka jello shots ;D )

Thanks!

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Comments (11)

lyndaluu2
17 years ago
Vegan Brownies
Submitted by: SANDYWIFEY31S
Rated: 4 out of 5 by 282 members Prep Time: 10 Minutes
Cook Time: 25 Minutes Ready In: 35 Minutes
Yields: 16 servings
"MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!"
INGREDIENTS:
2 cups unbleached all-purpose
flour
2 cups white sugar
3/4 cup unsweetened cocoa
powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
ALL RIGHTS RESERVED Â© 2008 Allrecipes.com Printed from Allrecipes.com 11/17/2008

I've not tried this recipe but the reviews were great.

Linda
Terri_PacNW
17 years ago
Karina of Gluten Free Goodess, has alot of dairy, egg free recipes because those to cause her problems.
Here's her Vegan/Vegetarian recipes. Scroll a bit down to the her "desserts"..Some you'll definately be able to sub AP flour for. If you need help with that let me know and I'll give you the "without" all the gluten free flours and stuff.
I have not tried a recipe of hers that wasn't as delish as it looks on the web.

Here is a link that might be useful: Gluten Free Goddess
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Wow, you folks are awesome, thanks so much for taking the time to post ideas and recipes, I really appreciate it. I'm going to ask tonight if eggs/egg whites are on the OK list because those macaroons are a great idea (and are a favorite of DH as well). Gluten is a protein found in wheat, barley and rye. It's also found in spelt, I've just learned. So all of those products are out, along with a laundry list of other foods that seem to cause her stomach to cramp up. I love to bake - bread a couple of times/week, cakes, cookies, pies, etc. I feel badly for my neighbor as she's basically given up on all baked goods, which is why I thought I'd see if there were any possibilities for her that she might have overlooked. publickman I've brought quinoa salad a couple of times and am not a huge fan, but it's a good fallback. bons thanks so much for the recipes. The brownies and macaroons look great (assuming eggs are ok, I'd have to leave out the nuts) but the 3rd recipe won't work as was pointed out (milk). mom4j47 yes, this is pretty drastic and not by choice but for health reasons. My neighbor gets very very sick when she eats something not on her OK list. All veggies and some fruits are always welcome so I often bring those. Annie I'll check out the cornbread recipes (and ask her if cornmeal is ok). The meringue cookies look good although no nuts. dcarch thanks for the hint about Asian groceries, I've got one nearby. I have no idea how to use these flours though - anything you can share about them? Wild rice is a grass and as such it's on her OK list. I haven't seen wild rice flour (if it even exists) but I've got a really good recipe for a wild rice salad (includes dried cranberries and almonds) that I could bring sometime, with the almonds on the side. cloud_swift the cholo tiki recipe looks delicious - I know DH would love to try that. Teresa yes, rice just an additional food she is sensitive to, which makes things difficult since it's often an ingredient in gluten-free flours and foods. tami_ohio thanks for pointing out www.diningdownloads. I have a Kindle and will check it out. chi83 I'll have to check with her on coconut milk. I'm assuming almond milk is not going to work. I didn't know that coconut cream whips. compumom thanks, I'll see if meringues will work for her. Becky thanks for the recipe! Jessica thanks as well, I'll ask about corn meal because your recipe looks great. cynic I'm going to see her tonight and so will ask about all the ingredients I'm not sure of. I didn't realize flour residue hangs around. She loves the gewurztraminer that DH brings on occasion, so arriving with baked goods is not really all that critical. Her basic approach is to make a soup that she knows she can eat and assume that any other contributions from guests are not going to be something she'll be able to have. If the contributions fit her diet, it's a bonus. This has been a real education for me, both in getting to know this neighbor and in all the posts here. Thanks again to all who commented.
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dances_in_garden
17 years ago
If you want, you can make most cookies (chocolate chip, oatmeal, and so on) using dairy free margarine, soy or rice milk products, and egg replacers.

For baking I use earth balance buttery sticks, which are made from cold pressed oils and are not hydrogenated. They are vegan and the product works very well in baked goods.

For cookies I use one tablespoon of flax seed, ground in the coffee grinder then mixed with 3 tablepsoons of hot water in place of each egg. In muffins or cakes I use commercial egg replacer or, if I can get away with it, I blend 1/4 cup of tofu (mori nu type which blends well) with the liquid ingredients in the food processor until smooth in place of an egg. This worked really well in brownies.

As for milk I use either plain or vanilla soy milk although you can also use rice, almond, even hemp milk LOL. For sour cream or yogurt I use soy yogurt.

I recently made a batch of my usual chocolate chip cookie recipe (from the back of the box of butter flavour crisco) using the earth balance buttery sticks, soy milk, flax seed and dairy free chocolate chips (nothing expensive, around here the cheaper chips contain no dairy LOL) and not a single eyebrow was raised.
Fori
Original Author
17 years ago
Thanks for the leads. Some of these look downright edible! :)
bri29
17 years ago
I've heard good things about "My Sweet Vegan" by Hannah Kaminski. If you have time, you may see if you can find a copy in the library?

Bri
maggie2094
17 years ago
Dances,

Thank your for the tip with the flax seeds and water. I had no idea! What is commercial egg replacer?

I hope you don't mind but am wondering what you use in place of the egg or would suggest when making pancakes or waffles?

Fori - sorry if I'm off topic! I am happy to copy the dessert recipes, too.
Fori
Original Author
17 years ago
I'll have to look for that one, Bri. Thanks!

Not off-topic at all, Maggie! (And who am I to talk about staying on topic anyway....?)

I have heard tell of this egg replacer stuff. It sounds, well, you know. My friend told me that the good replacer comes in a huge bag in powder form. I didn't pursue the topic. Let's just say it's not something I'd keep in the kitchen normally. That's why that brownie recipe looks good--totally normal stuff in it.

Flax seed I do keep around. I never thought of using it in lieu of eggs, although the package suggests using it instead of fat. I think it'd be tasty in pancakes, but I don't know if they'd fluff up properly.
Terri_PacNW
17 years ago
There are 2 commercial egg replacers that I know about that are powdered. One is Ener-G and the other is Bob's Red Mill. But the link below gives you all kinds of "replacements" based on what you need.

Here is a link that might be useful: Replace your eggs in Cooking
maggie2094
17 years ago
Thanks Fori and Terri! I need this info badly!

That brownie recipe does sound really good:)
dgkritch
17 years ago
You can mix a can of pumpkin with a brownie mix.
Quick and easy and very good!!

If you want to dress them up, sift powdered sugar over a stencil or paper doily. Top with a peanut butter frosting.
Add chocolate curls, crushed peppermints, or toffee decorations on top.
Add some raspberry jam to the batter before baking.

Lots of options!

Deanna
donnar57
17 years ago
Deanna's recipe for chocolate pumpkin "muffins" is DARNED good...I've made them before, and have some in the freezer. No eggs, no dairy.

Since my DH is on a low-cholesterol, heart-healthy diet, most of my baking has been done with Egg Beaters (or the generic store brand equivalent). I haven't had a problem! Use 1/4 cup Egg Beaters for each egg called for in the recipe.

DonnaR/CA

dairy & egg-free 'cookie' ideas?

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lyndaluu2

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dairy & egg-free 'cookie' ideas?

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