These oatmeal chocolate chip cookies are great for anyone with food allergies! They are gluten-free, dairy-free and nut-free, and super easy to make in just one bowl.
The entire family with love these oatmeal chocolate chip cookies!
I’ve been playing around with my diet recently, and seeing what kinds of foods don’t bother me any longer that used to do so. Oats are one of those foods that I am grateful that I can eat again.
I avoided them for quite some time, along with lots of other grains, since they gave me headaches and all sorts of other issues when I was at the height of my mold intolerance issues.
I thought it would be fun to experiment with oatmeal cookies, which used to be one of my favorite types of cookies. There really isn’t a good substitute for oatmeal in a dense, chewy, cinnamon spiced cookie such as this.
I’m still a bit weary of adding raisins to my cookies, since they are a trigger for a lot of mold sensitive folks. I know chocolate can be as well, but I’ve found that it’s much easier to find a good European chocolate than it is to find raisins that aren’t contaminated.
This recipe is great because not only are the cookies incredibly tasty, they are also super easy to make and only require one bowl and a few minutes of your time!
Let’s make some cookies!
Begin by preheating the oven to 350F (175C)
To get started, you will need the following ingredients:
- Quick oats (make sure they’re gluten-free!)
- Coconut sugar or regular sugar. You could also use brown sugar for a slightly richer flavor
- Tapioca or cassava flour. All-purpose gluten-free flour should also work
- Ground cinnamon
- Room temperature unsalted butter
- Vanilla extract
- Chocolate chips, or raisins and walnuts
Start by mixing all the dry ingredients (oats, sugar, flour, cinnamon) in a bowl. Add in the unsalted butter, eggs and vanilla extract. Mix well with either a hand mixer or your hands, until the butter and eggs are entirely mixed in. Gently fold in chocolate chips.
Form the dough into small 1 inch (2.5 cm) balls. Place onto a baking sheet lined with parchment paper. Press down into the shape of a cookie. These cookies will not expand as they cook, so you can place them close together on the sheet.
Bake until the bottoms begin to brown, 12-14 minutes depending on your oven and elevation.
Remove from oven and allow to cool before transferring to a plate.
Can I add raisins and walnuts instead of chocolate chips?
Yes, of course you can! I would recommend mixing in approximately 1/4 cup of raisins and 1/4 cup of chopped walnuts.
Can I use another type of flour other than tapioca or cassava?
An all-purpose gluten-free flour should work. I have not tested coconut flour, almond flour or any other single ingredient flour substitute, so I cannot vouch for their success.
You may also enjoy:
Oatmeal Chocolate Chip Cookies
- 1-1/2 cups quick oats (120 g)
- 1/2 cup coconut sugar or regular sugar (64 g)
- 3/4 cup tapioca or cassava flour (108 g)
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter room temperature
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350F (175C)
- Add oats, sugar, tapioca or cassava flour and cinnamon in a bowl. Mix in room temperature butter, eggs and vanilla extract. Use a hand mixer or your hands, mix until the butter is completely incorporated.
- Roll dough into 1 inch balls (2.5 cm). Place onto a baking sheet lined with parchment paper. Press cookies down. They will not expand much while cooking, so you can place the cookies fairly close together. Bake for 12-14 minutes, or until the bottoms begin to brown.
- Remove baking sheet from oven and allow to cool before moving to a plate. Store at room temperature for 3-4 days. Cookies can be frozen and then thawed at room temperature, if desired.