3,362 brown egg recipes

Chocolate Chunk, Walnut, and Raisin Cookies recipe

Freeze-ahead oatmeal cookie dough made with vegetable shortening, ready to slice and bake whenever cravings strike for chewy raisin nut cookies.

These cookies are healthy enough to give for on the run breakfasts.

Applesauce, quick oats and raisins flavored with warm cinnamon and cloves.

Tender yeast rolls swirled with cinnamon, brown sugar, and pecans, shaped into unique butterflies. A showstopping sweet bread for brunch gatherings or holiday breakfast tables.

Crispy Japanese arame seaweed patties with brown rice and miso take just 15 minutes for a savory, mineral-rich vegetarian side or main.

Microwave bran muffins with dark molasses, buttermilk, and brown sugar ready in just 15 minutes. Tender, fiber-packed, and no oven required. Toss in raisins if you're feeling fancy.

These delicious breakfast bars pack a powerful punch to keep you going all day! Use gluten-free oats for a delicious gluten-free breakfast option.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.

Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Oat bran and date cookies made with whole wheat flour, wheat germ, and brown sugar. A fiber-rich drop cookie with a nutty, chewy bite that makes three dozen in 30 minutes.