Gluten and Dairy Free Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are gluten free and diary free! They’re easy to make and I might even like them better than my regular cookies!

Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!
Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!

So I’ve been promising to make these cookies for a friend for probably about 2 years. I know, bad friend. But baking gluten/dairy free scared me. The hubs and I are fortunate to not really have any allergies to worry about and the thought of buying weird ingredients and trying to figure out a whole different kind of baking made be a bit nervous.

Finally though, I powered through. And I’m so glad I did! These cookies are SO GOOD! And even though the ingredients are a little different that what I’d normally use for cookies, they are largely quite normal.

So I started by switching out the butter for coconut oil. It’s a pretty common swap for those that are non-diary as well as those that just like to be healthier. I’m normally all about the full fat stuff (I’d rather eat a really good dessert less often, than an ok dessert every day), but I made an exception for these. 🙂

Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!
Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!

Obviously the texture of the coconut oil is different. Even at room temperature, the coconut oil is quite soft. It seems firm, but as soon as you start to mix it, it’s soft. Or at least that was my experience with my organic coconut oil (see – I went all out with these and got organic!) I had only one person of the many that had these tell me she could taste the coconut. She apparently doesn’t care much for coconut, so I blame that.

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Of course there’s plenty of sugar in these, like usual. White and brown sugar, in fact. I said I was doing gluten and {mostly} diary-free. I didn’t say they were healthy. If anything, they are healthier. There’s a difference. 🙂

For the flour, I used homemade oat flour. I know, it’s like I’ve lost my mind or something! I actually put oats into a blender and made my own oat flour. I’m not gonna lie, it was kinda fun. I have this amazing blender from KitchenAid that basically blends anything into nothing. I love it. Of course if you don’t have a blender that will blend oats into a flour, you can totally buy your own. For testing purposes, I tried to make these with store-bought oat flour but they didn’t have any. Instead I tried almond flour, which they did have, and they still turned out great! So make your own or buy it – your call!

Before I move on from the flour, let me tell you that this is my biggest selling point for these particular cookies. They really are good and it’s totally the regular all purpose flour that gives most baked goods the majority of its calories. The fact that these use oat flour is HUGE as far as making them basically guilt-free in my book. And because they really are so good, these are actually worth doing the whole healthy thing. Plus, then I can eat more – ha! 🙂

Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!
Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!

I do use some cornstarch in these cookies. The dough in general is looser than your average cookie dough so the cornstarch helps to keep them together and from spreading too thin while baking.

Once you’ve got your dough made, it’s time to make your cookies! Since there isn’t much in the way of fat to hold things together, you’ll have to do a little more work to form the balls for the cookies. The chocolate chips also need a little help sometimes staying in there. I’m just noting it so that you don’t worry that you did something wrong.

Bake the cookies for about seven to nine minutes, depending on how soft or firm you like them. Because they are a bit looser cookie, be sure to let them cool on the cookie sheet for a few minutes before moving them to a cooling rack. It’ll make sure all that work isn’t ruined right when you’re about to finish and devour them!

I’m telling you, these cookies are awesome. The friend I made them for went pretty nuts over them and I’ve been excited to finally post the recipe for all my other gluten and dairy-free friends. I hope you guys enjoy them as much as we did!

Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!

Gluten and Dairy Free Oatmeal Chocolate Chip Cookies

Yield: about 35 cookies

Ingredients:

3/4 cup (168g) coconut oil, room temperature
3/4 cup (168g) light brown sugar, packed
1/4 cup (52g) sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 3/4 cups (228g) oat flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cornstarch
3/4 tsp salt
2 cups (175g) uncooked quick cook oats
1 1/2 cups (252g) dark chocolate chips

Directions:

1. Preheat oven to 350°F (176°C). Line a cookie sheet with parchment paper.
2. Mix coconut oil and sugars together until well combined.
3. Add egg, egg yolk and vanilla extract and mix until well combined.
4. Add flour, baking soda, baking powder, cornstarch and salt and mix until well combined.
5. Add the oats and mix until everything comes together and is well combined.
6. Stir in the chocolate chips.
7. Drop rounded tablespoon sized balls of cookie dough onto the cookie sheet, about 2 inches apart. Press a few extra chocolate chips into the top of the cookie dough balls, if desired.
8. Bake 7-9 minutes. The edges should be lightly brown and the center may look slightly undercooked.
9. Let cookies cool for about 4-5 minutes on the cookie sheet, then remove to cooling rack to finish cooling.

Enjoy!

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Gluten and {Mostly} Dairy Free Oatmeal Chocolate Chip Cookies! So good, easy to make and pretty normal ingredients!

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