Thick cookies with a crisp edge and soft center are filled to the brim with dairy-free white chocolate and craisins, dressing up the classic oatmeal cookie for the holidays. One bowl, and simple to make, this is great for last minute holiday baking. These cookies are free of: gluten, dairy, soy, peanut and tree nuts.
Total confession time!!
I made these cookies with two ingredients my son can’t have: oatmeal and eggs. I know, I KNOW! I rarely do that. But, I was in desperate need of a few neighbor treats. And, I’m super cheap. I honestly hate to use up my son’s egg replacer and special flour blend on people that don’t have any food allergies. Is that totally rude??
So, I decided while he was at school I’d hurry and make these, sanitize the kitchen and he’d be none the wiser. PLUS–he’s had so many treats and holiday candies that I’ve made (seriously, just scroll through the previous few posts) that I knew he really didn’t need any more sugar.
So, I apologize to my vegan friends–as I’ve never tried this with egg replacer, but I do imagine it would work well since the oatmeal is such a good binder.
These are still gluten-free, just be sure that the oats you’re using are *certified* gluten-free oats if your diet calls for that.
These have been a favorite of mine for a long time. In fact, I just used the same recipe as my oatmeal chocolate chip cookies but just swapped out the chocolate chips for white chocolate chips and added some craisins. If it’s a trusted recipe, why mess with it??
There is something so festive about craisins and cranberries. I got married in November, and in all of the center pieces, we had candles that were surrounded by cranberries. Their rich red color just fits in so well with the season. Plus, if you’re like me, you could use another way to sneak in some fruit (plus antioxidants) with all the sugary treats you’ve been downing.
I enjoy my oatmeal cookies to be thicker and raised. If you’re one of those crazies that enjoys a thinner, crisper cookie, just decrease the flour amount. It’s quite a generous recipe.
I think this is my last holiday baking adventure. I’m tempted to dress up some of my rice krispies in holiday cuteness, and if I do, I’ll share the recipe with you. Otherwise, I think I’ll phone it in and hang up my apron until Christmas Eve when we make homemade snickerdoodles. Which reminds me–I really need to put the recipe on here, but I’m making no promises as I can’t guarantee my family will want me to set up a photo shoot, or if we’ll have time! I promise I will get to it eventually. What do you guys leave out for Santa?
I hope that this helps you have one more cookie in your holiday baking arsenal, and that you are enjoying this last magical week before the big day.
Sending lots of love, dairy-free white chocolate and craisins your way. Happy Christmas week dear readers!
- ½ cup coconut oil, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups oat flour (*see note)
- ¾ cup dairy-free white chocolate chips (or bars broken into pieces)
- ½ cup dried cranberries/craisins
- Preheat the oven to 350ºF.
- Mix together the oil and sugars in a stand mixer with the paddle attachment. Add the egg and vanilla and beat until smooth. With the stand mixer on low, put the salt and soda in. Once incorporated, add the oat flour, one half cup at a time. Turn off the mixer and stir in the chocolate chips. Dough will be slightly sticky.
- Bake on greased baking sheets for about 7 minutes or until the edges are just BARELY becoming golden. Let cookies rest 1-2 minutes on the baking sheet before removing them. They will almost seem too soft to move, but trust me, once these cool they will be the perfect texture!
Don’t forget to pin it, so you don’t loose it! Also, check out my other allergy-friendly Pinterest boards.