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.
- 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.
*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:
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!