Family Nature

Oatmeal Chocolate Chip Cookies; egg free, dairy free, but still really yummy!


My son S is allergic to dairy (cow, goat and sheep), eggs, bananas, and tree nuts. I used to think baking for him was difficult. I also used to spend a lot of money on specialty foods for him until I started experimenting with recipes that I already had. Some minor substitutions and a bit of trial and error, and voila! I haven’t found something that I couldn’t bake for him! This is a recipe I modified from The Joy of Cooking.

Preheat the oven to 375 degrees F. Coat cookie sheets with nonstick spray or use parchment paper.

Whisk together in a medium bowl and set aside:

  • 1 1/4 cups all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt

In a large bowl mix until well blended:

  • 1/4 cup corn or canola oil
  • 1/2 cup non-diary margarine (You can use less if you like. 2 tbsp will give you a decent cookie, but it needs to be eaten the same day…save them for the next day and you may break a tooth!)
  • 1 cup packed brown sugar
  • 1/3 cup corn syrup
  • 3 tbsp rice milk (or soy milk, or coconut milk, or water, or liquid or your choice)
  • 2 1/2 tsp vanilla

Stir into batter:

  • 2 cups rolled oats
  • 3/4 cup non-dairy chocolate chips

Let the mixture stand for a few minutes. Stir in the flour mixture. Drop by tablespoonfuls onto cookie sheets. Bake 7 – 10 minutes, careful not to overbake.

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One thought on “Oatmeal Chocolate Chip Cookies; egg free, dairy free, but still really yummy!

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