Gluten-free Dairy-free Chewy Oatmeal Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian  * Parve *


With the exception of pumpkin pie for Thanksgiving, it’s been a very long time since I’ve given you a baked dessert, so here’s one I’m quite fond of (or, to be grammatically correct:  of which I am quite fond).  To be truthful, I prefer my oatmeal cookies crispy but I promised my friend Myriam that I would bake cookies for her (after giving away a different batch I had baked, and set aside for her, to someone else) and she requested chewy oatmeal cookies – so here they are.

In the good old days (read:  before I had to give up dairy or wheat) I used to love Archway Oatmeal Cookies.  It was so nice to be able to go to the supermarket and just buy a bag of cookies without considering anything other than what kind of cookie I felt like having.  Now buying cookies involves reading labels or wondering if I’m going the like the gluten-free cookies I’ve just paid a fortune for (or – for which I’ve just paid a fortune).  So now I find that baking homemade cookies yields a happier result and I know I’ll feel just as good after I’ve eaten them as I did before I ate them (except, perhaps, for my conscience).

I hope you’ll be happy after eating one (or ten) of these.

Chewy Oatmeal Cookies

For a less chewy, slightly crumblier cookie, eliminate the egg and reduce the oatmeal to 2 cups, check for doneness after 8 minutes.

3/4 cup gluten-free oat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
2 tablespoons almond milk or milk substitute of choice
1 teaspoon vanilla extract
2 1/2 cups gluten-free quick cooking oats
1/2 cup dried currants or raisins

1. Preheat oven to 375F. On a piece of waxed paper, using a whisk, stir together the flour, cinnamon, baking soda, and salt; set aside.

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2. In a large bowl, beat the coconut oil and both sugars until completely combined.

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Beat in the egg, then the almond milk and vanilla until combined.

3. Stir in the flour mixture and then the oats and currants.

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Drop by tablespoon onto parchment lined baking sheet leaving at least 1 1/2-inch space between cookies.

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Bake 10 to 12 minutes or until cookies are golden . Let cool on cookie sheet 2 minutes.


Move to cooling rack to cool completely.

Makes: 18 cookies

3 thoughts on “Gluten-free Dairy-free Chewy Oatmeal Cookies

  1. I absolutely loooove your website! These are the best oat flour oatmeal raisin cookies I’ve made to date! Thank you so much for your oatflour recipes!! I’m obsessed with oat flour bc of its low calorie content, and the fact that wheat rips me a new one! lol Keep em coming!! You’re the best!


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