Soft and Chewy Gluten Free and Dairy Free Oatmeal Chocolate Chip Cookies!

A few years ago, We were on an elimination diet to find out if we have food sensitivities. During that time, I was on a quest to find a good chocolate chip cookie recipe…and it’s hard! If you take away the magic of butter and regular flour and things that just make a chocolate chip cookie that we all know and love, it’s hard to find a good substitute to a classic. After a few trial and error recipes, I think I found one we all like!

What you need to make Gluten and Dairy Free Oatmeal Chocolate Chip Cookies:

palm shortening
coconut palm sugar (blonde)
honey
eggs
lemon juice
vanilla
gluten free flour blend
gluten free oats
baking soda
cinnamon
sea salt
Enjoy Life mini chocolate chips

How to make Gluten and Dairy Free Oatmeal Chocolate Chip Cookies:

Preheat: Preheat oven to 350 degrees.
Mix all wet ingredients together: palm shortening, coconut palm sugar, honey, lemon juice, vanilla, and eggs, adding the eggs in at the end one at a time. Mix well in your mixer.
In a different bowl combine all the dry ingredients together with a whisk: GF flour, fine ground GF oats, baking soda, cinnamon and sea salt.
Add dry ingredients: Stop your mixer and dump in all the dry ingredients. Mix well, but don’t over mix.
Add chocolate: Add in the mini chocolate chips and run your mixer on low a few times to mix them into the cookie dough.
Scoop onto pan: Using an ice cream scoop, place cookie dough balls onto a parchment lined sheet pan.
Bake: Bake for 10 – 13 minutes until the cookies start to look golden brown. Out of the oven cover the cookies with another sheet of parchment paper and a clean hand towel to trap in the heat. Let the cookies continue to sit on the hot pan for another 10 minutes or so to finish baking.

How to store Gluten and Dairy Free Oatmeal Chocolate Chip Cookies:

Store these cookies at room temperature in an airtight container for up to one week. They would also taste great chilled in the fridge!

Recipe Testing for GF DF Cookies:

Before I share the recipe, here’s a fun look at my first few flops. These little cookies were super dense, almost like a biscuit or a scone. The thing about most gluten free cookies that I’ve tried to make is that whatever the dough looks like when it goes into the oven, the cookie will look the exact same after you take it out of the oven.

Here’s another flop. To get a better cookie shape, I tried slicing the cookies out of a big cookie roll, and they looked exactly the same after baked…little hokey pucks!

Oat flour for GF DF Oatmeal Chocolate Chip Cookies:

For these cookies, you will start by using your food processor to grind the gluten free oats into a fine or semi-fine flour. It’s a great alternative to regular flour that doesn’t make anything taste much different.

Soft Oatmeal Chocolate Chip Cookies:

These cookies are soft and delicious…and I’m glad to have this recipe we like. The crazy thing is that it looks like it might have pumpkin in it, by the coloring, but it doesn’t. It also has the texture of a pumpkin chocolate chip cookie, but it’s not. It’s just regular oatmeal chocolate chip…but gluten free and dairy free.

Gluten Free and Dairy Free Oatmeal Chocolate Chip Cookies

Warm, soft, and delicious Oatmeal Chocolate Chip Cookies that are both gluten and dairy free!

Course Dessert

Keyword Dairy Free, Gluten Free

Author Kami | NoBiggie.net

Ingredients

Wet Ingredients:

1/2 cup palm shortening
1/2 cup coconut palm sugar blonde - this gives it a brown sugar taste
3 tablespoon honey
3 eggs room temperature
2 teaspoon lemon juice freshly squeezed
2 teaspoon vanilla

Dry Ingredients:

1 cup gluten free flour blend I used Namaste brand
1 1/4 cup gluten free oats ground fine in a food processor
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup Enjoy Life mini chocolate chips

Instructions

Preheat oven to 350 degrees.
Mix all wet ingredients together: palm shortening, coconut palm sugar, honey, lemon juice, vanilla, and eggs, adding the eggs in at the end one at a time. Mix well in your mixer.
In a different bowl combine all the dry ingredients together with a whisk: GF flour, fine ground GF oats, baking soda, cinnamon and sea salt.
Stop your mixer and dump in all the dry ingredients. Mix well, but don't over mix.
Add in the mini chocolate chips and run your mixer on low a few times to mix them into the cookie dough.
Using an ice cream scoop, place cookie dough balls onto a parchment lined sheet pan.
Bake for 10 - 13 minutes until the cookies start to look golden brown. Out of the oven cover the cookies with another sheet of parchment paper and a clean hand towel to trap in the heat. Let the cookies continue to sit on the hot pan for another 10 minutes or so to finish baking.