|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 18g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dairy-free oatmeal chocolate chip cookie recipe is always a hit among kids and adults. It makes the kind of cookie that you want with a cup of dairy-free cocoa, coffee, or tea. Place a couple in a packed lunch for a dessert or snack for break time.
The cookies are significantly lower in fat and cholesterol than traditional butter-laden varieties. You may be surprised to see that no margarine is used, either. While you may see as much as a cup of either butter or margarine in a typical oatmeal cookie recipe, a much smaller amount of canola oil is used instead. You won't have to run out and buy any unusual ingredients as this recipe uses things you probably already have in your pantry or refrigerator.
Oatmeal is touted as a heart-healthy whole grain by the American Heart Association. It's a good source of soluble fiber, which helps your digestive health and reduces your cardio risks. Oatmeal is more satisfying than flour, so you may be able to stop at a cookie or two (although these are so good, that will be hard to do). This recipe includes eggs, so it is not vegan.
2 cups rolled oats
1 cup all-purpose flour
1 cup light brown sugar, packed
1 cup confectioners' sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons canola oil
2 large eggs, lightly beaten
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chips, dairy-free
Steps to Make It
Gather the ingredients.
Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the oats, flour, brown sugar, powdered sugar, baking soda, and salt.
In another mixing bowl, whisk together the canola oil, eggs, lemon juice, and vanilla extract until combined.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the dark dairy-free chocolate chips.
Drop the mixture on the prepared sheet with a spoon, spacing the cookies about 2 inches from one another.
Bake for 8 to 12 minutes, or until lightly golden brown around the edges.
Remove the cookies to a wire cooling rack. Let them cool a few minutes before serving them warm, or serve later at room temperature.
- You can store the cookies in an airtight container at room temperature for up to a week. You can freeze the baked cookies for up to three months.
- If you are eating dairy-free but can't think of chocolate chip cookies without a glass of milk, you can enjoy these with any luscious milk alternative. Try them with soy milk, almond milk, or coconut milk.
- Note that you must use dairy-free chocolate chips. Be sure to check the package to ensure they are dairy-free if you must avoid all dairy.