Sometimes it makes sense to create a gluten and dairy-free recipe from scratch, and other times, the internet is so full of wonderful recipes just waiting for a slight tweak to meet your dietary requirements. This recipe is adapted from the Preppy Kitchen (link below) and could easily be modified even further to be completely vegan by swapping the egg for a flax egg.
Feel free to also experiment by adding 2 tsp cinnamon or 1/2 cup crushed walnuts for a gourmet cookie.
THE BEST Gluten & Dairy Free Oatmeal Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes15
minutesThis recipe is adapted from the Preppy Kitchen.
Ingredients
1 cup 1:1 gluten free all purpose flour (I used Bob’s Red Mill 1:1)
1/2 Tsp baking soda
1/4 Tsp salt
1/2 cup vegan butter, room temperature (I used Earth Balance)
1/3 cup granulated white sugar
2/3 cup brown sugar
2 Tsp vanilla extract
1 large egg, room temperature (could easily be replaced with a flax egg)
1 1/2 cup gluten-free oats (rolled oats or quick oats, either will work totally fine, quick oats will be a softer cookie)
1 cup semi-sweet dairy-free chocolate chips (I prefer either Enjoy Life or Camino)
Directions
- In a medium bowl combine your flour and baking soda. Set aside.
- In the bowl of your stand mixer, combine your vegan butter and both sugars. Beat on medium speed until light and fluffy. Note: medium speed is when your mixer is moving quickly but not so much that it’s making your mixer wobble on the counter.
- Add the salt, vanilla and egg (or flax egg). Beat on low speed for one minute.
- Add the flour and baking soda mixture and mix until just combined.
- Using a wooden spoon by hand, fold in your oats and chocolate chips.
- Wrap dough with plastic wrap and chill in the fridge for 1 hour. This will make it taste better and keep your cookies from spreading too much in the oven. Don’t skip this step.
- Preheat oven to 375 degrees.
- On a baking sheet, lined with parchment paper, spoon your cookies (approx. 2 tablespoons each) two inches apart.
- Bake until cookies are golden on the edges but not all the way through (8-10 mins)
- Remove from oven and let cool on tray for two minutes. Transfer to wire rack.
Notes
- To make this recipe vegan, simply swap the egg for a flax egg by combining tablespoon ground flaxseed meal with three tablespoons water. Mix together, and let set up in your fridge for 10-15 minutes and then use in the recipe as instructed above.
- To make even prettier cookies, set aside a handful of chocolate chips and place them on the top of the cookies before baking, That’s how you get that food blogger, perfect looking cookie.
