Dairy Free Oatmeal Chocolate Chip Cookies
Soft, thick and ultra chewy, these dairy free oatmeal chocolate chip cookies are impossible to resist! With warm cinnamon, vanilla and puddles of gooey chocolate chips, they’re fantastic for dunking in a glass of your favorite dairy free milk. Added bonus? There’s no mixer required.
In the mood for something classic?
These dreamy dairy free oatmeal chocolate chip cookies are sure to hit the spot.
Soft baked, perfectly thick and ultra chewy, they’re jam-packed with oats, hints of cinnamon + vanilla and gooey melted chocolate.
It really doesn’t get much better.
Actually wait, it does. They’re super simple to make with NO mixer involved.
So fire up those ovens and get your favorite dairy free milk ready for dunking. It’s cookie time.
Tips & Tricks
- When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
- Please be sure to allow your melted dairy free butter to cool for about 5 minutes before using in the recipe. Otherwise you run the risk of scrambling the egg.
- Now, if you don’t want to use dairy free butter, you can follow this recipe instead for coconut oil oatmeal cookies – they’re are also packed with rolled oats and chocolate chips!
- The molasses is completely optional – you can omit it if you don’t have any on hand and there’s no need to substitute with anything else. It really just adds some awesome depth of flavor (and have no fear – the cookies do not taste like gingerbread).
- Finally, please be sure to stick with old-fashioned rolled oats – they help achieve the perfect chewy texture. You’ll wind up with a different result if you try to substitute.
How To Store
Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep at room temperature for about 3 to 5 days.
Freezer: You can also store the cookies in the freezer for up to 3 months.
Alternatively, you can freeze the cookie dough to bake off at a later time.
To do this, scoop the dough balls and place on a parchment lined plate or small baking sheet (they can be close together). Transfer to the freezer until hard. Once firm, add the balls to a freezer safe baggie or container, then keep in the freezer for up to 3 months.
When ready to enjoy, bake straight from the freezer, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all).
Additional Dairy Free Cookies You Might Enjoy:
- Dairy Free Oatmeal Raisin Cookies
- Dairy Free Macadamia Nut Cookies
- Dairy Free Peanut Butter Cookies
- Dairy Free Chocolate Cookies
- Dairy Free Pumpkin Chocolate Chip Cookies
- Dairy Free Gluten Free Monster Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Oatmeal Chocolate Chip Cookies
Soft, thick and ultra chewy, these dairy free oatmeal chocolate chip cookies are impossible to resist! With warm cinnamon, vanilla and puddles of gooey chocolate chips, they’re fantastic for dunking in a glass of your favorite dairy free milk.
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ cup pure cane sugar (or granulated sugar)
- ¼ cup coconut sugar (or lightly packed brown sugar)
- ⅓ cup dairy free butter, melted and cooled slightly
- 1 large egg
- 1 ½ teaspoons unsulphured molasses (not blackstrap)
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cups old-fashioned rolled oats
- 1 cup dairy free chocolate chips
- In a small bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a large bowl, whisk together the cane sugar, coconut sugar, melted dairy free butter, egg, molasses and vanilla for about 30 seconds until well combined.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats and chocolate chips until well combined.
- Transfer the bowl to the refrigerator and chill for 1 hour.
- Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and drop on the prepared baking sheet about 2 to 3 inches apart (if baking in batches, keep any extra dough in the fridge).
- Bake for about 10 to 12 minutes, until lightly browned and the edges are set (don’t over bake these - the centers may look slightly underdone when you pull them out). Let the cookies cool directly on the baking sheet.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 94mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
I made these last night and my family devoured them! They said they were delicious and kept asking for more. They’re ages 5, 8, 12, 15 & 16 and even my husband liked them. I was skeptical because only two of them east oatmeal cookies, the rest won’t touch them, so this recipe is a keeper!
Oh I love this! Thank you so much for taking the time to let me know!