This recipe takes a bit of shopping if you’re not the type who stocks dairy-free and gluten-free baking items around the house, but it really does hit the spot. One of the things that has been the hardest for me since I gave up dairy and gluten was the ability to meet a homemade cookie craving at the spur-of-the-moment. So, from now on I’ll be keeping a few craving staples on hand for my next sweet need! The specific “not regular” things you need for this recipe are: Bob’s all purpose gluten-free flour, Earth Balance vegan shortening, soy milk, and dairy-free mini chocolate chips (I like “Enjoy Life” brand).
OATMEAL COOKIES, dairy-free and gluten-free
2 cups all-purpose gluten-free flour (e.g., Bobs)
1 tea baking soda
2 1/4 cup quick cooking oats
1 1/2 tea ground cinnamon
1/2 cups brown sugar, packed
1/2 cup white sugar
1 cup shortening (e.g., Earth Balance vegan)
2 eggs
1 tea vanilla extract
1/2 soy milk
1 cup diary-free mini chocolate chips
Preheat oven to 375-degrees. Mix sugars, shortening, vanilla and eggs until all shortening is blended. (Note: I found this shortening to be hard to blend, and was glad I used my Kitchen Aid mixer instead of blending by hand!). Add flour, baking soda, cinnamon and oats. Mix. Add chocolate chips. Drop by spoonfuls onto a cookie sheet, with parchment paper. Bake 12 minutes.