Print

Allergy Free Oatmeal Cookies

These oatmeal cookies are free from dairy, gluten, egg, soy, and nuts. 

Course Dessert
Cuisine American
Keyword Allergy Free Oatmeal Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30
Calories 48 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. Mix together the oats, baking soda, cinnamon, raisins and chocolate chips. Set aside.
  3. 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.
  4. Cover mixing bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. This give the dough time to come together.
  5. Preheat the oven to 375 degrees.
  6. 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.)
  7. Bake for 8-10 minutes or until golden.
  8. Cool slightly on tray and then transfer to cooling rack to cool completely.
  9. 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.