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I am not a huge dessert person, but I LOVE a good chocolate chip cookie! Since finding out I have gluten and dairy allergies it has been difficult to find really yummy chocolate chip cookies. After much trial and error, I have modified my favorite homemade version to work with GF/DF ingredients. My first experience with oatmeal chocolate chip cookies was our neighbor, Juli’s recipe. Now I can’t imagine them without oatmeal! Without further adieu here are my Gluten and Dairy Free Chocolate Chip Cookies.
I don’t know about you, but finding gluten and dairy-free ingredients can be a bit challenging, especially in a small town like mine. I recently discovered iHerb and LOVE how easy it is to sort through items and narrow down all of the GF/DF items in one place.
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Start by preheating the oven to 350 degrees.
Next, add one cup of packed Bob’s Red Mill Brown Sugar, ½ cup of Wholesome Granulated Cane Sugar, and two sticks of melted vegan butter into the stand mixer.
While the butter and sugar are mixing use a separate bowl to combine 1 ½ cups of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour, 1 teaspoon salt (I like this Sunfood fine pink Himalayan), 1 teaspoon Bob’s Red Mill Gluten-Free Baking Soda, 1 teaspoon Simply Organic Cinnamon, and ¼ teaspoon Simply Organic Ground Nutmeg.
Now, check the sugar and butter mixture to make sure it is well combined.
Then add two eggs, 2 teaspoons vanilla extract, and 1 tablespoon of melted California Gold Nutrition Cold-Pressed Organic Virgin Coconut Oil to sugar and butter mixture.
Let that mix for a couple of minutes until well combined. Then, slowly add the flour, salt and spices mixture.
While the flour mixture is combining with the wet ingredients. Use a separate bowl to combine 1 ½ cups dairy-free chocolate chips (I like minis) and 3 cups of Bob’s Red Mill gluten-free quick-cooking rolled oats.
Next, gently combine oats and chocolate with the mixture in the stand mixer. I like to use a paddle or spoon and combine by hand.
Now, add tablespoon-sized dollops of dough to a parchment lined cookie sheets.
I fit about 12 cookies on each standard-sized cookie sheet.
Cook for 10 minutes, even if they don’t look quite finished still remove them. Cookies will get more firm as they cool. After you remove the cookies from the oven, remove parchment and cookies from the cookie sheet so that the cookies can cool and you can replace with more cookie dough. After the cookies have cooled, enjoy with your favorite dairy-free milk!
If you are ready to make your own Gluten and Dairy Free Oatmeal Chocolate Chip Cookies, grab all of you ingredients from iHerb!
Gluten and Dairy Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 Cup Packed Brown Sugar
- 1/2 Cup White Sugar
- 2 Sticks Vegan Butter (melted)
- 1 1/2 Cupe Gluten-Free 1 to 1 Baking Flour
- 1 tsp Salt
- 1 tsp gluten-free baking soda
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 2 large eggs
- 2 tsp vanilla extract
- 1 TBSP coconut oil (melted)
- 1 1/2 cups dairy free mini chocolate chips
- 3 cups gluten-free quick cooking rolled oats
Instructions
Preheat the oven to 350 degrees.
Add Brown Sugar, white sugar, and vegan butter into the stand mixer.
While the butter and sugar are mixing use a separate bowl to combine gluten-free 1 to 1 baking flour, salt, gluten-free baking soda, cinnamon, and nutmeg.
Then add the eggs, vanilla extract, and coconut oil to sugar and butter mixture.
Let that mix for a couple of minutes until well combined. Then, slowly add the flour, salt and spices mixture.
While the flour mixture is combining with the wet ingredients. Use a separate bowl to combine the dairy-free chocolate chips and gluten-free quick-cooking rolled oats.
Gently combine oats and chocolate with the mixture in the stand mixer. I like to use a paddle or spoon and combine by hand.
Add tablespoon-sized dollops of dough to parchment-lined cookie sheets.
Cook for 10 minutes, even if they don’t look quite finished still remove them. Cookies will get more firm as they cool. After you remove the cookies from the oven, remove parchment and cookies from the cookie sheet so that the cookies can cool and you can replace with more cookie dough.
After the cookies have cooled, enjoy with your favorite dairy-free milk!
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