Gluten-Free Dairy-Free Oatmeal Chocolate Chip Cookie Recipe

3 Ratings: 3.7
Recipe for gluten-free, dairy-free and egg-free oatmeal chocolate chip cookies.

Gluten-Free Dairy-Free Egg-Free Oatmeal Chocolate Chip Cookie Recipe
by Alison St. Sure

Ingredients:

  • 1/2 cup Earth Balance Dairy-Free Soy-Free Natural Buttery Spread, softened (or use butter or margarine if no dairy or soy allergy)
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • Ener-G Egg Replacer for 1 egg (or use 1 egg if no egg allergy)
  • 1 teaspoon vanilla
  • 3/4 cup gluten-free flour blend (packaged varieties include Namaste Foods Perfect Flour Blend and Bob's Red Mill GF All-Purpose Flour Blend)
  • 1/2 teaspoon xanthan gum IF the above flour blend does not already contain xanthan gum
  • 1/2 teaspoon baking soda
  • 1 1/2 cups gluten-free oats (I use Cream Hill Estates Lara’s Rolled Oats)
  • 1/4 teaspoon salt
  •  1/2 to 1 cup chocolate chips (your preference!)


Directions:

  1. Cream together “butter” and sugars until smooth. Add egg replacer (or egg) and vanilla and mix until combined. Add dry ingredients and mix thoroughly.
  2. Drop by rounded tablespoons onto lightly greased cookie sheet. If the batter seems a little loose, just press it together to hold its shape. It will hold together when it cooks.
  3. Bake at 350 degrees F for 10-12 minutes or until lightly golden brown. Let cool for 5 minutes, then move to wire rack and continue cooling. Makes about 2 dozen cookies.
  4. When cool, store cookies in a sealed plastic bag or airtight container.
1 review about Gluten-Free Dairy-Free Oatmeal Chocolate...

Moist, delicious and satisfying gluten-free oatmeal chocolate chip cookies!

  • Feb 12, 2010
Rating:
+5
I LOVE this cookie recipe, which I adapted from the bag of Namaste Perfect Flour Blend to make them dairy-free, soy-free and egg-free in addition to gluten-free. This is definitely my go-to cookie recipe because the cookies stay moist and have a great texture with the oats.

Notes:

Chocolate chips:
I use Enjoy Life chocolate chips which are teeny tiny chips, which I like because the chocolate gets dotted througout the cookie. Of course, you could use raisins instead of the chocolate chips, but that would be much more... raisin-y!

Flour:
I have used both the Namaste Flour Blend and Bob's Red Mill. I prefer the Namaste, but it is harder to find. And if you can't find a packaged gf flour blend, you can make your own using a combination of flours. The classic gluten-free flour blend consists of 2 cups brown rice flour, 2/3 cups potato starch, 1/3 cup tapioca flour (you would need to reduce the overall mixture for the recipe). There are many other recommended gluten-free flour blends out there, and because the recipe only calls for 3/4 cup flour, you might be able to get away with more when it comes to which ones to use.

Another idea!
These are great cookies for ice cream sandwiches... like an It's It! I used to love those... sigh.

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February 12, 2010
Mmmmm, these sound absolutely scrumptious!  You wouldn't happen to have a picture of these, would you?  I want to see these babies!  Something tells me that that this would be really tasty with some of that Purely Decadent ice cream that you reviewed :D
February 12, 2010
I know, I need a picture. I will add next time I make them!
February 12, 2010
Looking forward to it! For now, I'll just upload a stock photo to the topic, but you can always update your review with photos later, too! :)
 
February 12, 2010
Sounds great I love oatmeal and chocolate chip. Nice job
 
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