Mostly Oats Chocolate Chip Cookies ~ Gluten-Free & Vegan
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Mostly oats chocolate chip cookies are slightly crunchy cookies that are always popular with all ages.
I’m absolutely in love with these new gluten-free cookies. Not only are they quick and easy to make, but they are also perfect for just about anybody that comes through my door! Oh…and they are delicious too.
I can’t decide how I like these oat cookies best! Frosting in the middle, frosting on top, or no frosting at all?
Add some holiday sprinkles and enjoy them on each and every holiday.
Stack ’em up and eat them just as they are…3 WW points each if you are keeping track of WW points.
They are amazing as an ice cream sandwich…or in my case a dairy-free ice cream sandwich. They have that perfect chewiness even when they are frozen that allows you to bite into the whole thing at once. I love that!
Try freezing them with frosting in the middle. It’s a cold delicious treat!
Mostly Oats Chocolate Chip Cookies Makes 25 Cookies
Preheat oven to 375. Line baking sheets with parchment paper or silicone liners. A non-stick spray is also fine.
Pour the blended mixture into a mixing bowl. To that mixture add non-dairy butter or oil, 4 Tbsp of milk substitute, and 1/2 cup of rolled oats. Mix until ingredients are well combined. If the mixture seems a bit too dry add the rest of the milk substitute. Stir in chocolate chips.
Using a cookie scoop place dough on prepared baking sheets. Flatten cookies about half the thickness before baking. Bake for 8 minutes. Cookies will look slightly undercooked, but don’t worry they will be firmer when cooled.
Let cookies set about 7-10 minutes before transferring to a wire rack. Let cool completely before frosting. If you decide to make ice cream sandwiches. Freeze baked cookies before adding the ice cream product. Wrap and freeze for later or enjoy immediately!
I hope you like them!
Mostly Oats Chocolate Chip Cookies Makes 25 Cookies
Ingredients
- 3 cups old fashioned rolled oats
- 1/2 cup old fashioned rolled oats do not add these in the blender
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dry sweetener I used beet sugar.
- 1/4 cup non-dairy butter Spectrum Organic Vegetable Shortening, or coconut oil. (I used coconut oil)
- 4-5 Tbs non-dairy milk substitute. I've used soy, rice, and coconut milk.
- 1/2 cup regular or mini semi-sweet chocolate chips I used Enjoy Life Allergy Friendly and Gluten-Free Mini Chocolate Chips.
- Frosting if desired. I used a gluten and dairy-free purchased frosting Pillsbury Creamy Supreme Vanilla.
Instructions
- Preheat oven to 375
- Line baking sheets with parchment paper or silicone liners. A non-stick spray is also fine.
- In a blender add 3 cups oats (not the extra 1/2 cup), baking soda, salt, and sugar. Blend on high speed until contents look like flour.
- Pour the blended mixture into a mixing bowl. To that mixture add non-dairy butter or oil, 4 Tbsp of milk substitute, and 1/2 cup of rolled oats. Mix until ingredients are well combined. If the mixture seems a bit too dry add the rest of the milk substitute.
- Stir in chocolate chips.
- Using a cookie scoop place dough on prepared baking sheets. Flatten cookies about half the thickness before baking. Bake for 8 minutes. Cookies will look slightly undercooked, but don't worry they will be firmer when cooled.
- Let cookies set about 7-10 minutes before transferring to a wire rack. Let cool completely before frosting.
- If you decide to make ice cream sandwiches. Freeze baked cookies before adding the ice cream product. Wrap and freeze for later or enjoy immediately!
This recipe was inspired by Chocolate Covered Katie.
