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Gluten-Free Dairy-Free Oatmeal Chocolate Chip Cookies

These Gluten-free, Dairy-free Oatmeal Chocolate Chip Cookies are crunchy on the outside, chewy inside and sweetened with apple and sucanat. I worked to find the right moisture balance and springiness, naturally, so you won’t find xanthan gum or starches in this recipe—just simple, natural ingredients for a treat you can feel great about.

Makes: about 30 cookies  | Takes: about 30 minutes from start to finish

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Print this Gluten-Free Dairy-Free Oatmeal Chocolate Chip Cookies recipe and keep handy in a custom binder
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Tools:
Cookie sheet
Unbleached parchment paper
Large glass bowl and one small/medium glass bowl
Spoon or silicone spatula
Sifter or fine-mesh strainer

Ingredients:
Try to buy everything organic. Here’s why.
Dry ingredients
1 1/2 cups almond flour
1/2 cup sorghum flour
1 tsp baking powder (aluminum-free)
3/4 cup sucanat
3/4 tsp fine ground sea salt
1/4 tsp ground cinnamon

Wet ingredients
1/4 cup applesauce*
3 tbsp cold-pressed virgin coconut oil (warmed to liquid on the stove top if solid)
2 tsp vanilla extract

Fold ins
1/2 cup vegan chocolate chips, or vegan chocolate bar chopped into chunks (make sure you choose a gluten-free brand if you have a sensitivity)
1/2 cup rolled oats (be sure to find gluten-free if you have a sensitivity)

*No applesauce? Just put a washed/cored/seeded/chopped red apple (skin on) in the blender with 2-3 tbsp water and blend until smooth. Voila. That’s exactly what I did for the cookies in the pics.

 

Let’s get started.
Preheat oven to 350°F. Sift dry ingredients together into a large bowl.

Mix wet ingredients together in a small bowl and then add to dry ingredients—mix well.

Fold in chocolate chips and oats.

You can either roll 1″ spoonfuls in your hand and place onto a parchment-lined cookie sheet (bottom, left) for smoother cookies, or place 1″ spoonfuls directly onto a parchment-lined cookie sheet (bottom, right) for cookies with a more rustic edge (see main photo).

Bake for 10-12 minutes (no longer).

Allow to cool on a baking rack, or transfer to a cool plate if you don’t have one.

Store in an airtight glass container in the fridge, or on the counter.

Be sure to pack some up for friends and co-workers.

Enjoy!

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  1. Suzie

    These cookies are the best I have ever made (I make cookies almost every week). I adore this recipe. The only slight change I made was substituting cinnamon for Macha (green tea powder) simply because this is what prompted me to making cookies in the first place this week, but couldn’t find a decent vegan macha cookie recipe.
    My only problem with this is that they were so good that I ‘accidentally’ ate half the batch in one night. Think I’m just gonna have to make them again 🙂

    • Heather Crosby

      What a great adaptation, Suzie! I’m gonna have to try these with the matcha. Thanks so much for the feedback, too. xx

  2. Rhea

    Wow, these turned out great we doubled the batch and so perfectly delish,

    Thank you for the recipe!

    • Rhea

      Oh and I subbed brown rice flour for the sorghum!

      • Heather Crosby

        Good to know that it worked out well! Yum.

  3. Lindsay

    Hey. This recipe sounds awesome! What could be a good substitution for the almond flour if you can’t have nuts and are still a gluten free vegan?

    • Heather Crosby

      Hi Lindsay,
      I would try GF oat, chickpea, GF all purpose or brown rice flour in equal amounts—let us know how it works out for YU!

  4. I made these today for the first time and they got a thumbs up stamp of approval from both picky kids, one cookie-loving husband and me. Next time I want to try using unsweetened coconut in place of rolled oats and see what happens.

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