Dairy-Free Chewy Oat Cookies
Sink your teeth into the irresistible warmth of Dairy-Free Chewy Oat Cookies, a delightful treat that’s perfect for those with dietary restrictions or simply seeking a wholesome indulgence. Packed with hearty rolled oats, a hint of cinnamon spice, and your choice of dairy-free chocolate chips or plump raisins, these cookies achieve the ideal balance of chewiness and flavor. With just 15 minutes of prep time, this easy-to-follow recipe combines pantry staples and a smooth blend of dairy-free margarine or coconut oil with sugars to create soft, golden-brown delights fresh out of the oven. Perfect for a mid-afternoon snack, a lunchbox favorite, or even as a make-ahead dessert, these cookies are a crowd-pleaser that stays satisfying and fresh for up to a week. Whether you're embracing a dairy-free diet or just love a hearty oat-based treat, these cookies are sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Dairy-free margarine or coconut oil
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Dairy-free chocolate chips or raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Stir to blend the dry ingredients thoroughly.
In a large mixing bowl, cream together the dairy-free margarine or coconut oil with the brown sugar and granulated sugar until smooth and creamy.
Add the vanilla extract and eggs to the sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the dairy-free chocolate chips or raisins to the dough.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to one week.
Nutrition Facts
Calories |
4127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 572.4 g | 208% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 337.9 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 467 mg | 36% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
