AuthorStacy SaundersCategoryDessertsDifficultyBeginnera little crunchy, a little soft, a lot of YUM
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
Preheat oven to 350° F.
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.
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.
Scoop onto a baking sheet covered with parchment paper.
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.
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
Directions
Preheat oven to 350° F.
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.
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.
Scoop onto a baking sheet covered with parchment paper.
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.
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.
What brand of oats do you use?
Thank you!
I use bob’s red mill gluten free old fashioned oats, but you could also use his quick oats.
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!
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.
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!
so glad you liked them!