Vegan? Dairy-free? Egg-free? What’s left for a cookie recipe, right? Stay with me on this one and I promise you’ll be surprised…
Just this past weekend some new friends of ours invited us over for lunch and also for the kids to play together and thus burn all their energy, which would then promise for a good nap time and quiet evening (oh the dreams parents have!). I wanted to bring something to add to the meal, but was completely at a loss for what to bring since their son has a peanut and dairy allergy.
I know baking and events must get frustrating at times when dealing with food allergies, so instead of just bringing a hostesses gift I wanted to do something everyone could enjoy, including the kids. Happily I took on the challenge of finding something to bake.
I started with a couple of vegan recipes for Oatmeal Cookies, but found I had to keep omitting ingredients. Well, I ended up going back to my old fashioned Oatmeal Cookie recipe and started from there. I replaced all the offensive ingredients with new options and literally put them into the oven and though “well, we’ll see how this goes.”
The dough from this recipe smelled sooooo good so I knew I was most likely on to something, but I was a bit worried the cookies were going to spread into one giant dried out cookie. I almost had to leave the kitchen as they baked cause I take it personally when my baking recipes don’t turn out, even if it is an experiment.
These cookies turned out so unbelievably good that I wanted to immediately send it to all my friends who have children with allergies. Instead I put an immediate ban on my Husband for so much as even looking at the cookies cause I knew they’d be gone in seconds had I not, and planned to snaps some pics of them in the morning. Now I can happily share this recipe with all my friend, especially with those of you who have food related allergies.
Vegan Oatmeal Cookies
These Vegan Dairy-Free Egg-Free Oatmeal Cookies are divine and perfect for anyone who has a peanut or dairy allergy, especially those with kids who do.
- Prep Time: 15 Mins
- Cook Time: 15 Mins
- Total Time: 30 minutes
- Yield: 18 Cookies
- 1 1/2 cups Old Fashioned Rolled Oats ((not the quick cooking kind))
- 1/2 cup White Whole Wheat Flour
- 3/4 cup Dried Cherries ((or Raisins or Cranberries))
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 6 tablespoons Coconut Oil (melted)
- 1/2 cup Dark Brown Sugar
- 1/4 cup Pure Cane Sugar
- 3/4 cup Applesauce
- 1 teaspoon Vanilla Extract
- Preheat oven to 350 degrees. In a medium bowl, whisk together Oats, Flour, Cherries, Baking Soda, and Salt; set aside. Using an electric mixer, beat Coconut Oil and Sugars until combined, about 5 minutes. Scrape down sides of bowl.
- Add Applesauce and Vanilla; beat until well combined. Gradually add oat mixture; beat until just combined.
- Line two baking sheets with parchment paper. Use a cookie scoop or spoon to drop dough by rounded tablespoonful, 2 inches apart, onto baking sheets. Place sheets in the fridge to cool for 10 to 15 minutes.
- Bake for 12 to 15 minutes and let cool for 5 on the sheet. Remove from the sheet and place on a wire rack to finish cooling.
Total time includes chilling the dough in the fridge, which you’ll want to do to avoid cookies that spread during the baking process.
Regular granulated sugar will also work. I just prefer pure cane sugar.
If you would like less sweet and healthier cookies then you can actually omit the cane (or granulated) sugar.
- Serving Size: 1 Cookie
- Calories: 116
- Sugar: 8 g
- Sodium: 107 mg
- Fat: 4.8 g
- Saturated Fat: 3.9 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1.4 g
- Cholesterol: 0