peanut free, chocolate free cookies?

Try my soynut butter cookies below. They are really good!

Wow - hard to find a recipe without chocolate that doesn't have nuts! (We mostly make chocolate chip here, at my DS request).

I've got a couple that I like to make though, that don't use chocolate:

Gingersnaps
(note: nice and chewy, not rock hard like lots of gingersnaps)

3/4 c margarine or shortening
1 c white sugar
1 egg
1/4 molasses
2 c flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
white sugar

Cream together margarine and sugar.

Beat in egg and molasses

Mix flour, baking soda, cinnamon, cloves and ginger. Add to the creamed mixture.

Form heaping tablespoonfuls of dough into balls, slightly smaller than a golf ball.

Roll dough balls in sugar. Do not flatten.

Place balls 2" apart on an ungreased baking sheet and bake at 375 F for 10 min., or until tops are crackled and lightly browned.

Let cookies cool 10 min. on baking sheet before removing them to a cooling rack (I skip this step, but they do need a little time to "firm up" before you try to remove them from the baking sheet).

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Ruby Jewel Cookies

More of a holiday type cookie, but I make them year round.

2 large egg yolks
1 tsp. vanilla extract
2 1/4 c all purpose flour
2/3 c granulated sugar
1 c cold unsalted butter, cut into small pieces
about 1/3 c seedless raspberry jam or other thick jam
Confectioners (icing) sugar for dusting

Preheat oven to 350 F. Have ready 2 ungreased baking sheets or miniature muffin pans and paper liners. (They look prettier done in the muffin tins, on the baking sheets they spread out more. I've also found that the paper liners are absolutely necessary, otherwise they are impossible to get out of the muffin tins.)

In a small bowl, whisk the egg yolks and vanilla together, set aside.

Combine flour and granulated sugar in a food precessor and process just to blend. With the machine running add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until the mixture begins to pull away from the sides.

Turn dough out onto plastic wrap and shape into flat disk. Wrap and refrigerate until chilled, about an hour.

With lightly dloured hands, shape dough into 3/4 balls, Place each ball into a paper liner, Place 1" apart on baking sheets or in the muffin tins.

Make an indentation in the center of each cookie (the end of a wooden spoon dipped in flour works well). Fill each indentation with about 1/4 tsp. jam.

Bake cookies until edges are golden, about 15-20 min. Cool completely. Dust with confectioners sugar.

The best oatmeal cookies I have ever had were made from the recipe that is printed on the top of the Quaker Oats box (tube?) They also work with egg replacer. They are also really good with Craisins (dried cranberries) instead of raisins. Just ran upstairs to get the box - here's the recipe.

Vanishing Oatmeal Raisin Cookies (4 dozen)
1 cup margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats
1 cup raisins

1. Heat oven to 350F
2. Beat margarine and sugars together until creamy.
3. Add eggs and vanilla, and beat well.
4. Add combined flour, salt, baking soda, and cinnamon and mix well.
5. Stir in oats and raisins.
6. Drop by rounded teaspoon on ungreased cookie sheet.
7. Bake 10-12 minutes until golden brown.
8. Cool for 1 minute on cooke sheet and move to cooling rack.

[This message has been edited by mew (edited June 15, 2005).]

I just made these the other night:

Molasses-Spice Cookies (also called gingersnaps)

2 1/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
3/4 tsp. cloves
1/4 tsp allspice
12 tbsp. butter, softened (we use Earth Balance)
1/2 cup dark brown sugar
1/2 cup sugar, plus 1/3 cup for rolling cookies
1 large egg
1 tsp. vanilla
1/3 cup unsulphured molasses

Adjust racks to upper and lower middle positions and heat oven to 375. Whisk flour, baking, soda, salt and spices together in med. bowl. Set aside.

Cream butter, brown sugar and 1/2 cup sugar until light and fluffy, about 3 min with mixer set at med. speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.

Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/3 cup sugar in shallow bowl. Working with 2 tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheet, spacing them 1 1/2 to 2 inches apart.

Bake, reversing the position of cookie sheets (from top to bottom, front to back) halfway thru baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on cookie sheets for 3-5 min. before trasferring to cooling racks.

YUM!

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[i][b]Peanut Slayer[/b][/i]

I found this recipe by searching this board and it has become a favorite of ours. We try to not do much chocolate because it keeps my DS from napping, LOL! Ha!

Take 1 pkg. safe cake mix, any flavor, add 1/2 cup oil and 2 eggs. Mix together with spoon and shape into cookies on an ungreased cookie sheet ( can get about 28 huge cookies).Bake at 350 degrees for 15 mins.
You may have to work hard to mix the batter because I've found it to be very thick.
However, these have proved to be very good.

You can mix in choc. chips (I have used 1 cup) if you feel a chocolate day coming on!
You can also make a "big cookie" with this and decorate it.