Crisp edges, soft centers, and melty chocolate chips make this oatmeal chocolate chip cookie drool-worthy. They’re so famous, they’ve been on TV, and it’s no wonder since they use NO GLUTEN-FREE FLOUR BLENDS. Simply blend up your favorite certified gluten-free oats and that’s all you need! Coconut oil, and applesauce also make these top-8-free, so you can feed just about anyone with food allergies. Perfect for an after school snack, in school lunches for a special treat, or just for a late night indulgence these cookies are ALWAYS wanted and NEVER denied.
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Back before I knew what an allergy was, my favorite ALL TIME favorite cookie was oatmeal chocolate chip. While I love the classic chocolate chip, adding in oatmeal just makes it scream “get in my belly!” to me.
Since my oldest can’t have oatmeal, there’s really no way to “substitute” or get around this one. Every once in a while when the craving is hitting me over the head and the kids are safely in bed I’ll bust this out. Since my husband is gluten intolerant, and for a while I was having to avoid dairy I figured out how to tweak them while retaining their classic flavors and texture. My husband and I will inhale them.
To me, the taste is so worth the bleaching and cleaning I have to do to my kitchen afterward.
The kids wake up in the morning none the wiser, and I wake up a little fatter and a whole lot happier. It’s a win, win. The kids probably wonder why I have a bounce in my step. It can be our secret!
These are no fail. They turn out with the perfect crisp edges and soft centers every time. It’s my favorite go-to cookie.
These cookies are SOOO good that they’ve been on TV. They’re seriously THE BEST allergy-friendly Oatmeal Chocolate Chip cookies.
If you’d like to watch a demonstration video, you can watch my TV segment. I was so happy they asked me to come on and represent not just Celiac Awareness Month but also Food Allergy Action Month. Any time I can spread the word about these important topics, I’m happy to do so. To play the video, simply click on the still image of it below.
You’ll notice that I use egg in the video for more people who can do egg, but the recipe has an egg substitution!
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES ALLERGY-FRIENDLY:
- To make them gluten-free: use certified gluten-free oats
- To substitute flour: grind up the oats and use that as the flour
- To make them egg free: use applesauce
- To make them dairy/butter free: use coconut oil
- To make them coconut free (if you can’t use coconut oil): use your favorite vegan butter
- To see all of these edits and how they come together, see the recipe card!
I hope you enjoy these Gluten, Dairy & Egg-free Oatmeal Chocolate Chip Cookies and that this recipe helps you enjoy an old cherished classic!
TROUBLESHOOTING FOR THE PERFECT GLUTEN, DAIRY & EGG FREE OATMEAL CHOCOLATE CHIP COOKIE: I prefer mine thicker, so if you find that yours are spreading too thin, then you can add more flour, and that will help them keep their shape better. Also, take them out just a minute before you think they’d actually be done. Allow them to cool on the pan for 2-3 minutes, and then remove them to a cooling rack to fully cool. By slightly underbaking this way, you’ll ensure they’ll be soft in the middle.
Also, if you can have almond and want to switch it up, you can try these Almond Oatmeal Cookies by fellow blogger: Perchance to Cook. Or, if you are craving another oatmeal cookie and can have peanut butter and eggs, try these Gluten Free Monster Cookies by fellow blogger: A Dash of Megnut.
Oatmeal Chocolate Chip Cookies (GF, DF, Soy & Peanut/Nut Free)
Crisp edges, soft centers, and melty chocolate chips make this oatmeal chocolate chip cookie drool-worthy. They're so famous, they've been on TV, and it's no wonder since they use NO GLUTEN-FREE FLOUR BLENDS. Simply blend up your favorite certified gluten-free oats and that's all you need! Coconut oil, and applesauce also make these top-8-free, so you can feed just about anyone with food allergies. Perfect for an after school snack, in school lunches for a special treat, or just for a late night indulgence these cookies are ALWAYS wanted and NEVER denied.
Ingredients
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup applesauce (or, 1 egg if you can do it)
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups oat flour
- 3/4 cup dairy-free chocolate chips
Instructions
- 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!
- If you like thicker cookies you can add 1/4 cup more oat flour, or if you like thinner, you can add 1/4 cup less than originally listed.
Notes
*Note: If you don't have oat flour (I never have!) just buy oats and blend them in a blender to a fine powder. I use regular oats (but have used quick cooking too with good results). Be sure to use the kind of oats your diet requires.*
Are Oats Gluten Free?
Oats are naturally gluten-free, but are often processed with wheat, which contaminates them. To be safe, purchase certified gluten-free oats.
Are chocolate chips dairy free?
No, most store-bought chocolate chips have dairy (or milk) in them. You'll need to buy ones that specify they're dairy free.
How do you store cookies?
Keep cookies covered in an air-tight container for 2-3 days.
Don’t forget to pin this for later! Be sure to also check out my other allergy-friendly pinterest boards.
Adapted from: Yammies Gluten Freedom
Would you like some more allergy-friendly, gluten-free vegan cookies? Here are some more:
Chocolate Peppermint Crinkle Cookies
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Related Recipes:
Gluten Free Chocolate Chip Cookie Bars (Dairy Free, Top 8 Free & Vegan Too!)
Gluten-free Vegan Chocolate Orange Cookies (Top 8 Free too!) + VIDEO
Allergy-friendly, Soft, Roll Out Sugar Cookies + VIDEO
DoubleTree Cookies Made Gluten Free &/Or Vegan
Gluten Free Vegan Iced Pumpkin Oatmeal Cookies
Gluten Free Vegan White Chocolate Dipped Peppermint Cookies
L
Could I use light olive oil in lieu of the coconut oil
Megan Lavin
Hi L. I haven’t personally tried olive oil, so I can’t say for sure. Since this is a sweet application, I’d go for something more neutral tasting, like canola oil.
Zan Leap
I follow the exact instructions and ingredients were Pretty precise, It seems I need to bake for way longer than seven minutes for them to be cooked though. Why is that happening for me?
Megan Lavin
Hi–every oven bakes differently and mine can tend to be hot. Cook for as long as you need. Better to go by what’s going on in your oven than a strict time. I hope you enjoy them!
Megan Lavin
Also–they will set up more when they cool. I always pull mine out when they look *almost* done. I leave them on the hot pan for five minutes and then to a wire rack to finish setting up/cooling. That might help too.
Kelly
What kind of applesauce do you recommend using in place of the eggs? Regular, unsweetened, cinnamon, etc. thank you!
Megan Lavin
Hi Kelly! Thanks for stopping by. I wouldn’t recommend cinnamon, as that will affect the taste. You can use regular or unsweetened, depending on how sweet you like it. I use regular.
Dej
Trying to make this to accommodate allergies but I feel like the dough is a little crumbly? Wondering if that’s normal or I didn’t have enough of some wet ingredient or something.
Megan Lavin
Hi–usually if you press the ball together and cook it, it will still work. Hard to say since I can’t see exactly crumbly it is. If ever in doubt, you can add more liquid. Be sure when you’re measuring the flour that you spoon and level. If you scoop to measure, it will pack it in too tightly and you’ll end up with too much flour, which will also make the batter too dry. If in doubt, you can cook just one or two…see how they turn out, and then tweak the remaining dough.
Donna
My grandson has so many allergies that Im so excited that I found your recipe. My question is, how much batter do you measure per cookie?
Megan Lavin
Hi Donna, I always use my OXO medium cookie scoop: https://amzn.to/3buut4C (affiliate link)
Denise
I really want to try these but as luck would have it, I am allergic to oats! Any ideas for a substitution that would give an equivalent texture. I’m new to the allergy scene as I’ve developed a ton but not till my forties. Now it’s tons of things including oats and I love to bake.
Thanks
Megan Lavin
Hi. I don’t know of a good oat substitute in baked oatmeal cookies, but I have loads of other cookies that don’t require oatmeal that should work for you!
Susan Condon
I have made these a few times for a friend with allergies and he loves them. He is now having a grain issue, so wondering if I can just use regular flour? Then they would just be chocolate chip cookies? (for the record, I am not a baker, these just miraculously turned out great! So my question may not make sense; )
Megan Lavin
Hi Susan. I’m so glad you’ve liked them thus far. I guess I’m a little confused by your question, because you say they’re having a grain issue. Using regular flour is still using grains, even if omitting the oats. Are they just waiting to avoid oats? If so, I wouldn’t try to doctor this oatmeal cookie recipe recipe, but use a recipe meant for chocolate chip cookies so you’re not straying too far off the path. I’d use this recipe, but swap in regular flour, instead of gluten free flour at the same ratio (and omit the xanthan.) https://allergyawesomeness.com/allergy-friendly-chocolate-chip-cookie/
Robin
These sound delicious! Could I substitute a vegan butter for the coconut oil? My little one is allergic to coconut, as well as dairy.
Megan Lavin
Hi Robin, thanks for stopping by. I would think that would work fine.
Robin
Thanks!
Kristin
I found your cookies today and made them – thought I might cry!!!! I have been on an elimination diet for 3 months (so far) to treat inflammation. These really hit the spot and I didn’t feel deprived. I did change the egg to 1/4 cup canned pumpkin, and then I added coarse salt to the top of each cookie before baking. Thanks for making my day!!
Megan Lavin
Oh Kristin! That makes me so happy. I know how it feels to be deprived and food can be such a comfort. I’m so glad these cookies could do that for you. And, thanks for sharing your substitutions in case anyone else needs the same tweaks. And, you can never go wrong with some course salt on top!
Tiffany L
These were delicious!! I added some flaxseed and brewers yeast to make these into allergy-friendly lactation cookies since my newborn is sensitive to dairy and soy. I’ve been unable to eat so many things so it was such a treat to have these – thank you for saving this mama’s sanity!! ❤️
Megan Lavin
Girl I had to do an elimination diet when I was nursing and it was sooo hard. Every momma needs a little treat. I’m glad that these worked for you and babe.
CLAUDIA
Megan, I never thought a cookie would make me cry! When I took a bite of these cookies, yep, tears. This Christmas for the first time, my little four year old grandson will have his first taste of cookie. How can I thank you for the excitement this will bring him and the joy it will bring me? With two full pages of food allergies and three of food sensitivities plus high histamine with foods not on either list preparing any holiday meal or treat has been impossible. Typically, he eats a separate meal, however, there are a number of items we do not serve anyone if he is present. I did switch the oil to olive oil–decent flavor, hard to work with. I also tried lard, great texture but the flavor was not as good. He is going to be thrilled with either! THANK YOU, THANK YOU, THANK YOU!
[email protected]
I totally get crying over food. When my son had over 30 allergies, it was a joyous occasion to find ANY new recipe. So, I’m sooo happy I could be the reason for you to smile and enjoy a new recipe. What a wonderful grandmother you are to try out and research recipes! He’s lucky to have you.
Kim
Thanks, these look great!!
Camille
Great idea for making your own oat flour. Love that idea.
Allergy Awesomeness
Thanks Camille!
Kendra
These look so yummy! I am always inspired by people that come up with great recipes for those with allergies!
Allergy Awesomeness
Thanks Kendra!
Heather Mecham
Yummy! Thanks!
heidifowler
I can’t wait to try this recipe. I make my own oat flour, too. It’s so much cheaper than buying it, and it’s super easy.
Allergy Awesomeness
Seriously! Allergy cooking is expensive enough. If you can make it, all the better! Thanks for your comment 🙂