Egg-free Oatmeal Spice Cookies

November 24, 9:53 AMCharleston Family Life ExaminerCynthia Nirenblatt

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Egg-free Oatmeal Spice Cookies. (My Kitchen!)

I love to bake cookies!

I have to bake them because my son has life-threatening food allergies, but thankfully, I love to bake them, too.
So, when I find a recipe that is both nut-free and egg-free without me having to do any tweaking, you bet I'm going to try it.

This recipe is easy to do as well as quick and fun for the kids to help you make. (These are usually the requirements I set when I find a good cookie recipe.)

When I originally found this recipe it had chocolate powder and chocolate chips and I suppose you could add them, but believe it or not, I'm not a big chocolate fan. Shocking, I know. But put a creme brulee in front of me, and it'll be gone before you move your hand out of the way!

So, here it goes.

Ingredients:

1 1/2 cups of all purpose flour

1 tsp baking soda

1/2 tsp. salt

1/4 tsp. cloves (two pinches)

1/4 tsp. nutmeg (two pinches)

1/8 tsp. ginger powder (one pinch)

2 sticks unsalted butter at room temp.

1 cup sugar

1 tsp. vanilla (I like to add a bit more!)

1 cup of cooked old-fashioned oats

Preheat oven to 350º. Grease two large baking sheets. Combine the first dry ingredients (flour, baking soda, salt, cloves, nutmeg and ginger) into a medium bowl. In a separate larger bowl, cream the butter first until it's like the texture of whipped butter. Then add the sugar and vanilla until well blended. Now take the flour combination and slowly add it into the sweetened, creamed butter mixture until the texture of cookie dough. With a spoon, (not the blender) mix in the oats until well-blended.

Now, if the kids haven't already eaten half the dough (which is fine because there are no eggs in this recipe!) let them roll the cookies into little balls and place them on the cookie sheets. You can use the end of a fork, your fingers or your palm and flatten out the cookies to make whatever design you would like on them. But these cookies are going to be really crunchy, so don't over flatten them.

Bake cookies for 12-15 minutes depending on how crunchy you want them and let them cool for one minute on the cookie sheets before removing them to a cookie rack to cool the rest of the way. Makes about 2 dozen cookies depending on how much you've eaten before the batter went into the oven and how many you ate while waiting for them to cool off.

I haven't tried to make these in a biscotti form yet, but the texture is like that, so these would do well with coffee or an after-school treat with milk or hot chocolate.

I can tell you the other reason they're really good. My husband loves them and he's a real cookie connoisseur. He doesn't eat a cookie that's too sweet or is too complicated. He likes the simplicity and the sweet spiciness that these cookies bring to the late night cookie attack.