As you know, I love making egg-free, grain-free recipes. Folks like my youngest son, who can’t eat eggs, grains or refined sugars, really need and appreciate treats, especially because they’re harder to find.
Back to school beckons. Hotter than hot days, when our legs stick to the car’s seats and we must take a shower every night, are giving way to occasional breezes and cooler mornings. Lazy breakfasts of hot steamers and bacon, (sorry to say, sad but true, face the fact), must now give way to grabbing food and hustling to the car to get kids to school on time.
And this year I’ll be packing lunches each night for my husband, too, so he can grab them in the dark, while we’re all still sleeping, tiptoeing out of the house to work, before the sun is up.
Just like last week when I shared pumpkin custards to conveniently make ahead of time for easy grab-and-go lunch items (sorry, that recipe isn’t egg-free), these cookies can fill in for breakfast, an easy lunch box item, for a snack, or even for a healthy dessert. I make two batches, and after everyone’s initial nibble, I put them in the fridge or freezer so I’m armed!
I’m now prepared for fast breakfasts and regular lunch demands!
Guess what? I have only one egg-free person in my home. But this healthy cookie recipe is everyone’s favorite! So my egg-free guy doesn’t have to be sad while he sees everyone else eating something he can’t have. And I can make just one recipe to meet everyone’s needs.
What are they like? My eaters tell me they have a thin, crispy exterior and a soft middle, just like you want a cookie to have!