Chewy Dairy Free Oatmeal Cookies with Chocolate Chips
These dairy free oatmeal cookies are crisp at the edges, soft and chewy in the middle, and made without butter, milk or eggs. Wholesome, studded with chocolate chips and freezer-friendly, they’re the perfect example of comfort baking with a healthy twist.
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Serves: 15 cookies
Calories: 162kcal
Ingredients
- 1 tbsp flaxseed (ground (8g))
- 3 tbsp water
- 80 g coconut oil (melted and cooled)
- 120 g coconut sugar (substitute: soft light brown sugar)
- 1 tsp vanilla extract (5g)
- 160 g oat flour (gluten free if required (note 1))
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 70 g rolled oats (gluten free if required)
- 80 g chocolate chips (dairy free)
To top:
- Chocolate chips
- Flaky sea salt
Instructions
- Please use a scale to weigh your flour, sugar and oats, do not rely on cup measurements as this recipe requires accurate measurements.
- MAKE A FLAX EGG. Add the ground flaxseed and water to a small dish, stir together and set aside for 5 minutes to thicken up and make a ‘flax egg’.1 tbsp flaxseed, 3 tbsp water
- MIX THE WET INGREDIENTS. In a medium mixing bowl, add the melted coconut oil, sugar, vanilla and flax egg.80 g coconut oil, 120 g coconut sugar, 1 tsp vanilla extract
- STIR IN THE DRY INGREDIENTS. Add the oat flour, bicarbonate of soda and 1/4 tsp salt and stir together.160 g oat flour, 1/2 tsp bicarbonate of soda, 1/4 tsp salt
- Stir in rolled oats and dark chocolate chips.70 g rolled oats, 80 g chocolate chips
- SHAPE THE COOKIES. Use a small ice cream scoop (approx 1 heaped tbsp) to scoop out 15 cookies (approx 36g each). Roll the dough into balls and place on a tray, or in a freezer-proof dish, lined with baking paper.
- Press a few extra chocolate chips gently into the top of each dough ball (not essential, it just makes them look extra tasty once they’re baked!).Chocolate chips
- FREEZE the cookie dough balls for at least 30 minutes (this is an essential step - do not skip!) (note 2).If you prefer, you can make these cookies in advance and store them in the freezer until you’re ready to bake. Freeze them in a lined tray as directed and once they’ve frozen solid (after approx 30 mins), transfer the cookie dough balls to a freezer proof bag. Then, when you’re ready, bake as directed below (note 3).
- PREHEAT THE OVEN to 170°C fan (190°C conventional / 375°F / gas mark 5), whilst the dough is chilling, and prep a second baking tray by lining it with baking paper.
- IT’S TIME TO BAKE! Remove the cookie dough balls from the freezer, spread them out over the two lined trays and bake for 10 minutes, in the preheated oven.
- If the cookies look rounded on top when they come out of the oven, use the flat bottom of a mug or ramekin to gently press them down, as soon as they come out of the oven. Don’t press them thin, just flatten the surface slightly so they are not too rounded/domed.
- Sprinkle a little sea salt on top, whilst the cookies are still warm, and then leave to cool before enjoying.Flaky sea salt
- STORING & ENJOYING. If you like a softer (but still slightly chewy) cookie texture, store at room temperature. If you prefer a crisp but chewy texture, store in the fridge (I personally enjoy them straight from the fridge). Store in an airtight container for up to 3 days.
Notes
Vegan / Dairy Free / Egg Free / Gluten Free*
Recipe inspired by: Scotland
NOTE 1: No oat flour? If needed, you can make your own oat flour by using a blender or food processor to blend oats into a fine powder.
NOTE 2: Freezing the cookie dough balls. This dough firms up more quickly than traditional cookie dough due to the use of coconut oil, but don’t skip the chilling time, it’s essential to prevent the cookies from spreading in the oven. It also helps to firm the dough so that it’s easier to handle and shape into dough balls.
NOTE 3: Baking from frozen. These cookie dough balls can be baked straight from frozen, so feel free to make them in advance and then bake them when you want to. In our tests, the bake time remained the same as directed in the recipe - 10 minutes in an oven preheated to 170°C fan (190°C conventional / 375°F / gas mark 5).
NOTE 4: Want to use a food processor? You absolutely can. Add all of the ingredients (except the whole rolled oats and choc chips) to the processor bowl and blitz briefly until combined.
* This recipe is naturally gluten free when made with certified gluten free oats, bicarbonate of soda and chocolate chips. Make sure to check your other ingredients for gluten before making.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 95mg | Fiber: 1g | Sugar: 8g | Net Carbohydrates: 19g
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