Dairy and Egg Free Baking!

My son is allergic to dairy, eggs and nuts.
I have been blessed to find so many recipes on blogs that I can revamp and make dairy and egg free without sacrificing taste. So I thought I would pass some of these yummy things on to you.

Giant Breakfast Cookies (original recipe from Heavenly Homemakers )
1 cup oil
1/2 cup honey
1/2 cup apple sauce
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
½ cup soy milk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins
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Mix oil, honey, applesauce, salt, cinnamon, soda, vanilla and soy milk. Stir in flour and oats. Fold in raisins. Scoop heaping tablespoons of dough onto a cookie sheet (I cover my cookie sheets with parchment paper). Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.
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Whole Wheat Blueberry Muffins (original recipe from My Recipe Collection)

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup soy milk
1/4 cup oil
1/4 cup honey
1/4 cup applesauce
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1cup frozen blueberries, do not thaw
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1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.

2. In large bowl, beat soy milk, oil, honey and applesauce with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.