It seems like more and more allergies are cropping up the last while. I often need a snack that is versatile and allergy friendly for church events or coffee with friends. I don’t keep a lot of gluten or dairy free ingredients on hand, so I need recipes that are easy to follow and have basic pantry staples in the ingredients. Which is why I have decided to try to incorporate some of my favorites into this blog throughout the year. This recipe for gluten free and dairy free oatmeal cookies was really easy to make and was also a hit with my family and friends, so I know I’ll be making them again!
Note* When dealing with allergies, be sure to double check all ingredients on packaged foods!
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Gluten free and Dairy free Oatmeal Cookies
Ingredients
- 1/4 cup Shortening or Plant Butter *see alternatives
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup creamy peanut butter *see alternatives
- 1 teaspoon baking soda
- 2 1/4 cups gluten free rolled oats
- 1 cup Dairy free chocolate chips (optional) *see alternatives
Instructions
Preheat oven to 350:
- Cream shortening or plant based butter with brown sugar and granulated sugar until smooth. Whisk in eggs and peanut butter, again mixing until smooth and well combined.
- Whisk in baking soda, then add rolled oats and mix to combine. Fold in dairy free chocolate chips until well dispersed throughout the cookie dough.
- Using an ice cream scoop or tablespoon, drop the cookie dough onto parchment lined baking sheet allowing for an inch or two of space between each cookie.
- Bake the cookies in the preheated oven for 8-10 minutes until set in the centers and golden on the tops. Do not overbake for a softer cookie. Allow to cool, then serve and enjoy! Storage notes below.
Notes
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Ingredients needed for these gluten free and dairy free oatmeal cookies: dairy free chocolate chips, sugar, baking soda, brown sugar, shortening (Crisco), rolled oats, eggs and peanut butter.
Brands to watch for:
When dealing with allergies, especially with severe allergies, it is very important to check the ingredients. Some foods may seem safe, but will be manufactured in an “un-safe” facility that can pose a risk of contamination. Always, always double check! Some brands that I recommend (but still, double check) are: Country Crock plant butter or Crisco for the shortening, Bob’s Red Mill Gluten Free oats, and Toll House Allergen Free chocolate chips.
Step 1: Cream shortening or plant based butter with brown sugar and granulated sugar until smooth. Whisk in eggs and peanut butter, again mixing until smooth and well combined.
Step 2: Whisk in baking soda, then add rolled oats and mix to combine. Fold in dairy free chocolate chips until well dispersed throughout the cookie dough.
Help?! How can I find Dairy Free Chocolate Chips?
Dairy free chocolate chips are usually located in the baking section with regular chocolate chips, but they may also be in a special dairy free section. You can also order them online and they store well in the freezer for several months to half a year. If you simply can’t find any, you can also add raisins, dried cranberries or leave the cookies plain.
Step 3: Using an ice cream scoop or tablespoon, drop the cookie dough onto parchment lined baking sheet allowing for an inch or two of space between each cookie.
What can be done if the cookies are too wet?
If you find the cookie dough too wet to hold its shape on the cookie sheet or if they spread too much while baking, try adding more oats. Using expired baking soda can also cause spreading because the rising agents have died with time. Be sure to use fresh baking soda that hasn’t been stored for longer than 6 months.
Step 4: Bake the cookies in the preheated oven for 8-10 minutes until set in the centers and golden on the tops. Do not overbake for a softer cookie. Allow to cool, then serve and enjoy!
*Tip: Serve the cookies with your favorite dairy free milk or a cup of hot tea!
Storage notes for these cookies:
Keep these cookies stored in an airtight container or zip-lock bags at room temperature for up to 5 days or so. These cookies freeze well and can be frozen for up to several months.
A note to those dealing with personal allergies or with a child’s allergies:
Allergies can be incredibly hard to deal with. I remember when my daughter had severe dairy allergies and how hard it was for us to go out to eat or even to a friend’s house for a meal because so many foods were unsafe. The easiest thing for me to do was to get a meal rotation going that was simple and repetitious but still filling and delicious. It also helps to keep dairy free and/or gluten free treats in your bag for yourself or a child when going out, so that you (or the child) get to enjoy a treat while everyone else gets one. Take heart, it gets easier with time and practice. And remember, Jesus sees your struggle and is always near with a listening ear.
Thanks for stopping by and have a great day! Feel free to pin or print this recipe for later, but please leave a comment and recipe rating in exchange. Thank you! -Marilyn Stoltzfus Peight
I love this recipe!! It was so easy to mix together. I already had all the ingredients on hand. The best part….they have the consistency and taste like they contain flour. This is a win in my house!
I am so glad you enjoyed them too!