Whole Food's oatmeal raisin cookies and Taste of Home's toffee-chip cookies are two great eggless cookie recipes. Both recipes require baking the cookies at 350 F for 10 to 12 minutes.
To make Whole Food's oatmeal raisin cookies, soak 1/2 cup of raisins in warm water for 10 minutes, drain, and reserve 1/4 cup of the liquid. Pulse 3/4 cup of rolled oats in a blender until ground, and whisk the flour with 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and 1/4 teaspoon of salt.
Puree the soaked raisins, the reserved liquid, 1/2 cup of cashew butte and 1 teaspoon of vanilla. Mix the puree with 1/2 cup of raisins, 1/4 cup of rolled oats and the oat mixture. Form into cookies, and bake at 350 F for 10 to 12 minutes.
To make Taste of Home's toffee-chip cookies, cream 1/2 cup of butter with 1/2 cup of white sugar and 1/2 cup of brown sugar. Beat in 1/4 cup of water, 1/4 cup of canola oil and 1 teaspoon of vanilla. In another bowl, mix 2 1/2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.
Slowly add the wet mixture to the flour mixture, and mix well. Fold in 1/2 cup of chocolate chips and 1/2 cup of toffee bits. Form into cookies, and bake at 350 F for 10 to 12 minutes.