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EGGLESS and NUTLESS cookie recipe for 3 year olds

Please spare me hours of surfing the web trying to find something tried and true. All of my cookbooks are locked away in storage. Sigh. Thanks in advance.

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  1. Not exactly a recipe, but if you have this brand -- Cherrybrook Kitchen -- in any stores near you (Whole Foods has it), they have mixes and they are pretty good.

    My daughter has a kid in her class with nut and wheat allergies and my son has a kid in his class with egg and nut allergies. And the 2 kids with the allergies are actually brothers. The mother has her hands full!


    1. Coconut Tofu Cookies from the Fat Free Vegan blog look really good. I haven't made them yet, but the reviews look promising. Don't let the tofu scare you- it's in there to replace the egg

      A friend of mine has a nephew with the same allergies- she uses applesauce with a brownie mix to replace the eggs. She also makes chocolate chip cookies with mashed bananas (1 =1 egg), but I haven't made either one. If you try them, let me know.

      1. Check out Post-punk kitchen website for egg-free recipes. Or you can use egg-replacer which is basically a mix of starches. It is made by Ener-G. It isn't expensive, but I don't use a whole lot of it. They also have ideas of replacing the egg.

        Shortbread is naturally egg-free in many recipes. Press nut-free chocolate into it and kids will eat them!

        1. Rice Krispie Treats? I mean they're not technically a cookie but a "bar" but would qualify as egg & nut free and along the same lines, the good ol' no bake chocolate oatmeal cookies - just chocolate, butter, marshmallows, oats and either coconut or more mashmallows or dried fruit.

          1. http://www.mealsforyou.com/cgi-bin/pr...
            These cookies are amazingly good. I have to ship them to my mother in law monthly! Just leave out the nuts.

            1. Plain shortbread should fit the bill. My mom sometimes adds mini chocolate chips. Added bonus: super easy!!


              1. If you're willing to give a 3 year-old chocolate, Saucepan Fudge Drops (from 'Bittersweet' by Alice Medrich) is a great recipe, and is easy enough that a preschooler can help out. I like to make them as small sandwich cookies; my 3 year-old got one on her birthday, and is still talking about it:

                1 cup AP flour (bleached is recommended)
                1/4 t soda
                1/8 t salt
                5 T unsalted butter
                1/2 cup + 1 T unsweetened cocoa powder (dutched or natural -- I prefer Valrhona dutched)
                2/3 cup granulated sugar
                1/3 cup packed light brown sugar
                1/3 cup plain yogurt
                1 t vanilla
                1/8 t to 1/4 t mint extract (optional)
                2 - 3 t powdered sugar for dusting (optional)

                Oven at 350F, line cookie sheets with silicon or parchment.

                Whisk flour, soda and salt thoroughly; set aside.
                Melt butter in a medium saucepan until it sizzles. Remove from heat, stir in cocoa and blend until well-mixed. Stir in sugars and blend until sandy and well-mixed. Stir in yogurt and vanilla (and mint, if using). Add dry ingredients all at once: fold and stir until until fully incorporated, but don't overbeat.

                From the here, I like to roll dough into walnut (or smaller, if for children)-sized balls (it helps to wet your hands just a little), and flatten with the bottom of a glass. This results in very attractive, uniform cookies. If you like, you can then sprinkle the powdered sugar over the top. The original recipe's directions say to scoop level tablespoonfuls of dough onto the sheets, and sift sugar over.

                Bake 9 to 11 minutes, until cookies are set a bit at the edges, cracked and dry on top, but still soft when touched. Rotate sheets halfway through. Cool in pan on racks, or place cookies on racks.

                If you want to make sandwich cookies, bake them a minute or 2 longer, which will make them crisper and sturdier. Below is a recipe for a filling that makes them taste very much like Oreos. I have no idea where it originally came from, since I've been using it for years which a few changes along the way.

                Cream filling:

                2 cups powdered sugar
                4 T unsalted butter, softened
                3 T heavy cream
                1 t vanilla
                pinch of salt (or more to taste)

                Mix butter and sugar on medium until crumbly, about 1 minute. Add cream, and beat on high until smooth. Blend in vanilla and salt. Recipe can be doubled, etc.

                Alternatively, here's a link to a more 'adult' tasting chocolate cookie:


                And a link to a terrific, eggless chocolate cake my husband and I make all the time:

                I also have a recipe for an eggless orange cake -- let me know if you're interested and I will post it too.

                1. Thank you for every suggestion. I will get to each one throughout the school year, I'm sure. I will report back. I do want to keep the chocolate towned down for other people's kids, but I will experiment.

                  1 Reply
                  1. re: toutefrite

                    Gingerbread cookies - straight from the Joy of Cooking.

                    Blend until creamy: 1/4cup butter ,1/2 cup white or brown sugar
                    beat in 1/2 Cup dark molasses
                    Sift: 3.5 Cup all purpose flour, 1t baking soda, 1/4 t cloves, 1/2 t cinnamon, 1t ginger, 1/2 t salt
                    Add sifted ingredients to the butter mixture in three parts alternatively with 1/ C water

                    Roll out, cut into shapes with cookie cutters, bake at 350degrees about 8 minutes.

                    1. Eggless & Nutless... for a second I thought you were inquiring whether Sven Goran Ericksson was currently coaching a team.

                      1. melting moments. dead easy and can be made into sandwich cookies with a buttercream filling.

                        1. These are very healthy and quite good:


                          You can also use abouy 7/8 of a cup of honey instead of sugar (and less is fine)