Allergy Free Oatmeal Cookies

These oatmeal cookies are free from dairy, gluten, egg, soy, and nuts. 
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Course: Dessert
Cuisine: American
Keyword: Allergy Free Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30
Calories: 48kcal
Author: Kristen Chidsey


  • 1 cup certified gluten-free oats blended in blender until flour like consistency
  • 1 cup certified gluten-free oats left whole
  • 1 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup dairy-free soy-free chocolate chips (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 cup apple juice concentrate
  • 1 tablespoon ground flax seed
  • 1 tablespoon chia seed optional
  • 1/3 cup Earth Balance Soy Free Buttery Spread
  • 1/2 teaspoon vanilla extract


  • In a mixing bowl combine the apple juice concentrate and flax seed and chia seed (if using). Let sit while you mix up the dry ingredients, at least 5 minutes.
  • Mix together the oats, baking soda, cinnamon, raisins and chocolate chips. Set aside.
  • Add the Earth Balance Spread and vanilla to the apple juice mixture and blend until well combined and a creamy. Stir in the dry ingredients.
  • Cover mixing bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. This give the dough time to come together.
  • Preheat the oven to 375 degrees.
  • Roll the dough into 1 tablespoon balls and flatten slightly on a lightly greased cookie sheet (use a bit of the Earth Balance to grease the tray.)
  • Bake for 8-10 minutes or until golden.
  • Cool slightly on tray and then transfer to cooling rack to cool completely.
  • Store in a covered container for 3 days in the pantry. 5 days in the refrigerator.
Nutrition Facts
Allergy Free Oatmeal Cookies
Amount Per Serving
Calories 48 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 37mg 2%
Potassium 47mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin C 0.2%
Calcium 1.1%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.