Chewy Oatmeal Cookies (Dairy-free, Gluten-free options)

These are the old-fashioned chewy oatmeal cookies that I remember from my childhood. Very sweet (you can use less sugar) and oatmeal-y. A favorite for dunking in milk or simply for late-night indulging. These DO call for a LOT of sugar, and if you wish to use less, please do! Be sure to replace the volume with additional flour. We use unrefined sugar, but, sugar is still sugar, so these treats are treats and not for every day for us.

You can use dairy-free chocolate chips, or dried fruit or any of your favorite cookie add-ins. We make our cookies dairy-free, but if you don’t require that, simply use what you prefer.

Oatmeal whole wheat chocolate chip cookies

Oatmeal whole wheat chocolate chip cookies

 

Chewy Oatmeal Cookies (Dairy-free, Gluten-free options)
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
An old-fashioned cookie that everyone enjoys. Feel free to use less sugar.
Ingredients
  • 1 cup salted butter, or non-dairy alternatives such as coconut oil, softened
  • 1-2 cups sucanat or brown sugar
  • 2 teaspoons homemade vanilla extract
  • 2 whole large eggs, or powdered eggs and water
  • 1½ cup whole wheat flour, or gluten-free baking mix
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 cups rolled oats, gluten free if needed
  • 1 cup organic raisins, dairy-free chocolate chips, or other cookie add-ins
  • If dough is too crumbly, add ¼ - ½ cup milk, non-dairy milk, or juice.
Instructions
  1. Preheat the oven to 350 F.
  2. Cream butter and sugar together until nice and fluffy. Add in eggs and vanilla and mix well.
  3. Mix the dry ingredients and add-ins and add them to the butter mixture. Mix well, but don't overmix.
  4. We like to make BIG cookies, so we use an ice cream scooper for the cookie batter. Place the mounds on parchment paper or an oiled cookie sheet. Do not place them too close together, they DO spread out.
  5. Bake at 350 degrees F for 12-14 minutes, or until golden brown. They will stiffen up as they cool.
  6. Let cool on the baking sheet before transferring them to a cooling rack.

 

 

 

Disclaimer: There are NO affiliate links on this website. Vickilynn Haycraft is an author, columnist and independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained.

© 2014 All Rights Reserved Vickilynn Haycraft and Real Food Living

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.