Scrumptious Oatmeal Cookies Loaded with Chocolate Chips
Are you craving a delicious treat but need to avoid gluten and dairy? Look no further than these mouth-watering oatmeal cookies, perfect for satisfying your sweet tooth without any of the unwanted ingredients. Not only are they gluten-free and dairy-free, but they also pack in some of the wholesome goodness of oats. These cookies are chewy, satisfying, and absolutely delightful.
But don’t just take my word for it – these cookies have been tried and tested by countless people who love their taste and texture. Whether you’re looking for a quick snack, dessert for a party or Holiday gathering, or just want to satisfy those sweet cravings, these Oatmeal Cookies are sure to do the trick.
Plus, with easy-to-follow instructions and simple-to-find ingredients, you don’t have to be a professional baker to whip up a batch of these delicious cookies that everyone will enjoy. So why not give them a try today? No matter your dietary restrictions, these gluten-free and dairy-free Oatmeal Cookies are the perfect treat that you can indulge in without any guilt.
Why You’ll Love This Recipe
Looking for a scrumptious treat that is also gluten-free, lactose-free, and dairy-free? Don’t fret! These oatmeal cookies are the perfect answer!
First off, the flavor profile of these cookies is simply amazing. The blend of quick oats, brown sugar, cinnamon, and vanilla gives a warm and cozy taste that you will never forget. Every bite is an amalgamation of chewy and crispy edges which compliments the soft texture of raisins or the gooey-ness of chocolate chips.
Secondly, this recipe is very versatile. You can swap in your favorite ingredients or dietary restrictions with ease. Want to make vegan oatmeal cookies? Simply use vegan butter or coconut oil in place of margarine and use applesauce instead of eggs. In addition, this recipe calls for gluten-free flour blended with almond flour to attain a sublime taste without compromising health preferences.
Furthermore, you will love how easy it is to make these cookies from scratch. With only a few simple ingredients that you can find readily in your pantry, you can quickly whip up this delectable delight in no time at all! It’s one of the best cookie recipes out there – easily customized to fit any situation from midnight cravings to family snacks.
Lastly, these cookies are perfect for any occasion. Whether it’s for an afternoon tea party or a snack on-the-go, this treat would surely satisfy any craving you have without worrying about dietary restrictions. Not only this but also they can be stored easily and reheated any time when needed!
In conclusion, these oatmeal cookies offer a great tasting gluten-free, lactose-free and dairy-free option without sacrificing flavor or quality. Give them a try today and see for yourself why they are loved by so many!
Ingredient List
Let’s dive into the list of yummy ingredients you’ll need for these mouthwatering lactose-free, dairy-free, and gluten-free oatmeal cookies. Don’t worry; every ingredient mentioned here is readily available at your local grocery store or online. And trust me, these cookies will be worth every penny spent on the ingredients.
Here is what you’ll need:
- Quick oats: 2 cups (rolled oats blended or processed into a fine powder)
- Baking soda: 1 tsp
- Cinnamon: 2 tsp
- Salt: 1 tsp
- Vanilla: 1-2 tsp
- Eggs: 2 (room temperature)
- Light brown sugar: 1 cup packed
- Granulated sugar: ½ cup
- Margarine: 1 cup (melted coconut oil or vegan butter can be substituted)
- Gluten-free all-purpose flour: 2 cups (almond flour, oat flour or any other gluten-free flour blend can be substituted)
- Xanthan gum: 1 tsp (only if your gluten-free flour doesn’t have it already)
- Raisins or chocolate chips: 1-2 cups (or both!)
Note: For a dairy-free option, use non-dairy chocolate chips. For a vegan option, substitute the eggs with applesauce or almond butter. Also, for healthier cookies without refined sugars, use peanut butter instead of margarine and reduce the sugar amount.
The Recipe How-To
Let’s get into the nitty-gritty of making these delicious oatmeal cookies. I guarantee that this recipe will leave you with crispy edges and a chewy center.
Ingredients:
- 2 cups rolled oats
- 1 cup gluten-free flour blend
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1 cup organic granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegan butter or margarine, melted (or coconut oil)
- 2 large eggs (or substitute with applesauce or a flax egg for a vegan option)
- 2 tsp pure vanilla extract
- 1 cup dairy-free chocolate chips or raisins, as desired
Step-by-step Instructions:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together the oats, gluten-free flour, xanthan gum, baking soda, sea salt and cinnamon.
- In another bowl, beat together the granulated sugar, brown sugar and melted vegan butter until well blended.
- Add in the eggs one at a time and then stir in the vanilla extract.
- Gradually blend in the dry ingredients until well combined.
- Fold in the chocolate chips or raisins to your preference.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets about two inches apart.
- Bake the cookies for 10 to 12 minutes until golden brown at the edges and soft but set in the middle.
- Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve your healthy oatmeal chocolate chip or raisin cookies with a glass of almond milk or as a snack on the go, they will keep in an airtight container for up to five days. If you want to enjoy them for longer, freeze your baked cookies for up to three months or as cookie dough balls that you can pop into the oven as needed.
Substitutions and Variations
If you’re looking to mix things up or accommodate dietary restrictions, this lactose-free, dairy-free, and gluten-free oatmeal cookie recipe can be tweaked with a few simple substitutions. Here are some ideas for customizing the recipe to suit your preferences:
– Rolled oats: Quick oats can be substituted for rolled oats in this recipe without any adjustments needed.
– Sugars: Swap out light brown sugar for dark brown sugar, or replace granulated sugar with coconut sugar for a more natural sweetener option.
– Margarine: Vegan butter or coconut oil can replace margarine in the same quantity (1 cup).
– Gluten-Free Flour Blend: Instead of using a prepared gluten-free flour blend, try making your own by combining 2 cups of almond flour, 1 cup of oat flour, and 1 tsp of xanthan gum. This blend will give a nuttier flavor compared to traditional wheat flour blends.
– Milk Substitute: If you need to make these cookies completely free from all animal products substitute the eggs with flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water) and use almond milk instead of regular milk for moistening the dough.
If you’re looking for some additional variations on this recipe, here are some tasty ideas:
– Chocolate chip cookies: Add 1 cup of dairy-free chocolate chips to your cookie dough for an indulgent twist.
– Oatmeal raisin cookies: Substitute chocolate chips with raisins and add 1 tsp of cinnamon for that deliciously spiced taste.
– Peanut Butter Cookies: You can make peanut butter oatmeal cookies by swapping out the margarine with creamy peanut butter and increasing it from ½ cup to 1 cup.
– Healthy Cookies: If you’re looking for a more health-conscious cookie option, consider replacing up to half of the sugar called in the recipe with unsweetened applesauce or any other acceptable vegan alternatives. Cut back on the chocolate chips and add chopped nuts, raisins, or any other preferred fruits.
The beauty of this recipe is that it’s flexible and adaptable to your unique tastes and dietary requirements, so there’s no limit to the creative variations you can try out!
Serving and Pairing
Now that the cookies are out of the oven and you’re eagerly anticipating biting into warm, chewy goodness, you might be wondering what to serve them with. The answer is simple – just grab a cold glass of almond milk! The smooth, nutty flavor and refreshing taste balance perfectly with the cookies’ texture and sweetness.
These gluten-free oatmeal raisin cookies can be served alone as a snack or dessert, but they also pair well with other foods. Try serving them alongside some fresh fruit for a healthier option, or indulge in a scoop of dairy-free ice cream for something more decadent.
If you’re feeling creative, you could even crumble up some of the cookies and use them as a topping for yogurt or chia pudding. Experimenting with different combinations can lead to some delicious surprises!
These oatmeal cookies are versatile enough to be enjoyed at any time of day – whether it’s a mid-afternoon pick-me-up or an after-dinner treat. So go ahead and get creative – you never know what delightful pairings you might discover!
Make-Ahead, Storing and Reheating
One of the most convenient things about these oatmeal cookies is that they can be prepared ahead of time, stored and reheated easily. This means you don’t have to worry about rushing to make them right before your guests arrive or when you have a sudden craving for something sweet.
To make-ahead, you can prepare the cookie dough, shape it into balls and freeze it in an airtight container for up to two months. When ready to bake, simply thaw the dough in the refrigerator overnight, then bake according to the recipe directions.
For storing, allow the cookies to cool completely before transferring them to an airtight container. Proper storage will ensure that your cookies remain chewy and delicious for up to one week at room temperature. For longer shelf life, store them in the refrigerator for up to two weeks or freeze them for up to three months.
When reheating baked cookies, simply place them on a baking sheet and warm them up in a preheated oven at 350°F (180°C) for 3-5 minutes. This will help your cookies rediscover their crispy edges and warm gooey center without making them too hard.
Overall, these oatmeal cookies are perfect for those who have busy schedules but still want to enjoy freshly baked goodies whenever they’d like; with its make-ahead option, storing flexibility and ease of reheating – this recipe makes sure that you always have delicious treats on hand!
Tips for Perfect Results
When it comes to baking, small details matter. Here are a few tips that will help you make perfect lactose-free, gluten-free oatmeal cookies every time.
1) Don’t Overmix the Batter: When mixing the wet and dry ingredients, mix until just combined. Overmixing can result in dense cookies instead of light and fluffy ones.
2) Use Non-Stick Baking sheets: Using a non-stick sheet prevents cookies from spreading too thin and sticking to the pan.
3) Chill the Dough: Chill dough for at least an hour before baking to ensure that the cookies don’t spread too much or become too flat.
4) Experiment with Flavors: Add in your favorite flavors like nuts or dried fruit to create unique flavor combinations that truly stand out.
5) Measure Ingredients Accurately: Use standard measuring utensils such as cups and spoons to accurately measure each ingredient. By using the right amount of each ingredient, you’ll be able to achieve perfect results every time.
6) Let Them Cool Completely: Allow cookies to cool for at least 5 minutes on the baking sheets before transferring them onto a wire rack. This will prevent them from breaking apart when moving around.
With these simple tips, you can be sure that your lactose-free, gluten-free oatmeal cookies will come out deliciously irresistible every single time.
Bottom Line
In conclusion, these gluten-free, dairy-free, and oatmeal cookies are some of the best treats to satisfy your sweet tooth. Not only are they delicious, but they are also healthy and nutritious. With simple and easy-to-follow instructions, you can have these cookies baked up in no time for an unforgettable snack or dessert.
These cookies also offer plenty of options for customization with various substitutions and variations that cater to your personal taste preferences. Incorporate ingredients like raisins, peanut butter, or chocolate chips to create a unique twist to the classic oatmeal cookie recipe.
Whether you’re lactose intolerant or avoiding gluten in your diet, this recipe is a perfect fit for you. You won’t even tell the difference from the traditional cookies as they are equally chewy and crispy with an added bonus of being guilt-free.
With all that said, there’s no reason not to give this lactose-free dairy-free gluten-free recipe a try. You’ll love it! And I promise you – your taste buds(and tummy) will thank you later!
Oatmeal Cookies - Lactose Free Dairy Free Gluten Free Recipe
Ingredients
- 3/4 cup country crock margarine (spreadable margarine)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 cups finely ground quick oats
Instructions
- Preheat oven to 375 F (190C).
- Add 4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside.
- In large bowl, cream together margarine, white sugar and brown sugar until smooth.
- Beat in the eggs and vanilla until fluffy.
- Stir together baking soda, cinnamon and salt.
- Beat into creamed mixture.
- Gradually stir in finely ground quick oats and mix well.
- Drop by teaspoonfuls onto a lightly greased cookie sheet.
- Bake 8 – 10 minutes in the preheated oven, or until golden brown.
- Cool slightly; remove from cookie sheet to wire rack or plate.
- Cool completely. (Optional).
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