AuthorStacy SaundersCategoryDifficultyBeginner

a little crunchy, a little soft, a lot of YUM

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
Wet Ingredients
 ½ cup sugar
 ½ cup brown sugar
 ½ cup dairy free margarine (see product link below) slightly cold
 1 egg yolk
 2 tbsp water
 ½ tsp vanilla
Dry Ingredients
 1 cup gluten free flour blend (see recipe link below)
 1 ¼ cups gf oat flour
 ½ tsp baking soda
 ½ tsp baking powder
 ¼ tsp xanthan gum
 ¼ tsp salt
 vegan white chocolate chunks (see recipe link below), optional
Histamine Level: 1
 rated a 1 due to vanilla and dairy free margarine. Omit vanilla and use real butter for level 0. Or you could try using extra light tasting olive oil in place of the margarine.

Note: if you are not intolerant of dairy, butter is a level 0 histamine, so it would be a better choice than the margarine from a histamine standpoint. 

Dairy free plant butter- these say "may contain soy" so keep that in mind

Smart balance dairy free margarine 

Petite allergy treats basic white flour blend

Vegan white chocolate 

1

Preheat oven to 350° F.

2

Cream sugars, margarine, egg yolk, water, and vanilla.

Note: if your margarine is completely room temperature or really soft, the cookies will completely flatten when you bake them. You want it to be a bit firm to the touch, but not completely cold.

3

Add gf flour, oat flour, salt, baking soda, baking powder, and xanthan gum. Mix until fully incorporated. Add chunks if using them.

Note: To make your own oat flour, put gf oats in a blender and blend until finely ground.

4

Scoop onto a baking sheet covered with parchment paper.

5

Bake for 7-9 min, or until the edges are browned. The tops can be a little soft, they will firm up when they cool.

The cookies spread quite a bit and get a little crunchy when fully cooled.

6

Scoop the rest of the dough onto another baking sheet covered with parchment paper and freeze for later! You can bake the cookies from frozen, it may just take another min or two.

Something about January just really makes me want to eat cookies. A LOT of cookies. And boy are these realllllly hitting the spot. Now that Rosie & I have oats fully in our diet, we are taking advantage of all the ways to use them. I made this recipe based off of one of my family's favorite chocolate chip oatmeal cookies, made by our friend Mrs. Butler.

It's a fun twist on the traditional oatmeal cookie, because it's made with oat flour instead of whole oats. It gives them a delicious taste! 

Rosie's starting to eat dairy free margarine, so it's really fun to get to enjoy these cookies together. Previously I would make her cookies with extra light tasting olive oil or palm shortening. While they still tasted good, they just aren't quite as good as cookies made with dairy free margarine. Someday maybe we'll be able to use real butter again! Until then, we will keep stuffing our faces with these delicious cookies 😉

Ingredients

Wet Ingredients
 ½ cup sugar
 ½ cup brown sugar
 ½ cup dairy free margarine (see product link below) slightly cold
 1 egg yolk
 2 tbsp water
 ½ tsp vanilla
Dry Ingredients
 1 cup gluten free flour blend (see recipe link below)
 1 ¼ cups gf oat flour
 ½ tsp baking soda
 ½ tsp baking powder
 ¼ tsp xanthan gum
 ¼ tsp salt
 vegan white chocolate chunks (see recipe link below), optional
Histamine Level: 1
 rated a 1 due to vanilla and dairy free margarine. Omit vanilla and use real butter for level 0. Or you could try using extra light tasting olive oil in place of the margarine.

Directions

1

Preheat oven to 350° F.

2

Cream sugars, margarine, egg yolk, water, and vanilla.

Note: if your margarine is completely room temperature or really soft, the cookies will completely flatten when you bake them. You want it to be a bit firm to the touch, but not completely cold.

3

Add gf flour, oat flour, salt, baking soda, baking powder, and xanthan gum. Mix until fully incorporated. Add chunks if using them.

Note: To make your own oat flour, put gf oats in a blender and blend until finely ground.

4

Scoop onto a baking sheet covered with parchment paper.

5

Bake for 7-9 min, or until the edges are browned. The tops can be a little soft, they will firm up when they cool.

The cookies spread quite a bit and get a little crunchy when fully cooled.

6

Scoop the rest of the dough onto another baking sheet covered with parchment paper and freeze for later! You can bake the cookies from frozen, it may just take another min or two.

Notes

Low Histamine Oatmeal Cookies- GF, DF
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8 Comments

  1. Theresa swisher January 25, 2022 at 5:47 pm

    What brand of oats do you use?
    Thank you!

    Reply
  2. Kathryn January 25, 2022 at 6:54 pm

    These look so good! Thank you for sharing the recipe!! I look forward to making these with my kids. I have a couple questions –
    How big was your scoop for each cookie and approximately how many cookies did you get from one batch?
    Thank you!

    Reply
    1. Stacy Saunders January 25, 2022 at 11:11 pm

      My cookie scoop is just over a tablespoon. Here’s the link. To be honest I have no idea how many cookies this makes 😆. I just scoop 4-5 on the pan, bake & eat them, and then we freeze the rest. It never occurred to me to count them! It definitely makes at least 12, probably more like 20.

      Reply
  3. Martin Davis April 25, 2022 at 12:48 am

    First of all thanks for all the info on the site. Massive help. Secondly. Made these cookies. WOW. The perfect sugar rush. Keep up the good work!

    Reply
  4. Sarah Benefiel May 10, 2024 at 5:49 pm

    I so not see the link for the GF flour you suggest. Thanks.

    Reply

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