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Tasty Chocolate Chip & Oat Cookies ~ Gluten-free & vegan options

There could never be too many cookie recipes in my opinion!!  So here is yet another one, Tasty Chocolate Chip & Oat Cookies.

What exactly is it about cookies? I just love them!

As I am sure you know by now I am gluten, dairy, & egg sensitive so like most; I made these little gems safe for my diet. Of course, they can be made with any or all the regular ingredients as well.



This cookie recipe is bursting with my favorite ingredients…oats, chocolate chips, and whenever I can sneak them in… cacao nibs & quinoa flakes.


I like to make a big batch of these cookies and freeze them. When I feel like eating one I  just let the cookie (or cookies)  sit out for about 5 minutes or pop one in the microwave for about 12 seconds.

Tasty Chocolate Chip & Oat Cookies – gluten-free             48-50 small cookies or 25-27 large           

1 cup butter, softened – or dairy-free substitute.
1 cup lightly packed brown sugar.
1/2 cup granulated sugar, I used beet sugar.
2 eggs, or egg replacer. I used an egg replacer.
2 tsp pure vanilla extract.
1 Tbsp milk or non-dairy substitute. I used rice milk.
1 1/4 cups all-purpose flour, I used a gluten-free blend. Bob’s Red Mill Gluten Free All-Purpose Baking Flour.
1/4 tsp xanthan gum (for gluten-free only)
1 tsp baking soda
1 tsp salt
2 1/2 cups quick-cooking oats, I used gluten-free. I have also made them with old fashioned oats.
1/2 cup quinoa flakes
1 1/2 – 2 cups semi-sweet regular or mini chocolate chips. I used an allergy-friendly brand.
3-4 Tbsp cacao nibs, optional. (I toss these in just about all my cookies with chocolate chips)

Preheat oven to 325
I like to line my baking sheets with parchment paper, but it is optional.

In a large mixing bowl add butter or dairy-free substitute, brown sugar and granulated sugar. Mix together until creamy and smooth. Add eggs or egg substitute, vanilla, and milk or dairy-free substitute.  Mix well.

In a smaller mixing bowl, combine next 6 ingredients. Stir to blend.
Add flour mixture to the creamed mixture. Mix well.

Add chocolate chips…cacao nibs too if you decide to give them a try. Stir well.
Drop large or small scoops of dough onto baking sheets. Bake 12 minutes for smaller cookies, add a few more minutes for larger cookies.

Remove from oven and let sit for about 5 minutes before transferring to a cooling rack, otherwise, they will crumble into pieces.

Then cool completely on wire racks.

If you count weight watcher points, add 3.25 for small cookies and 6 for large cookies.


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