The Best Gluten-Free, Dairy-Free, Egg-Free Oatmeal Chocolate Chip Cookies: A Top 8 Allergy-Friendly Recipe

Imagine biting into a cookie with perfectly crisp edges, a wonderfully soft, chewy center, and an abundance of melty chocolate chips. Now, imagine that cookie is also incredibly allergy-friendly, free from gluten, dairy, eggs, soy, peanuts, and tree nuts! This isn’t just a dream; it’s the reality of these phenomenal oatmeal chocolate chip cookies. They’re so deliciously famous, they’ve even been featured on television, and for good reason!

What makes this recipe truly stand out is its innovative approach to gluten-free baking: no complicated gluten-free flour blends required. Instead, we harness the power of simple, certified gluten-free oats, blended into a fine flour. This means a cleaner ingredient list and a more authentic oat flavor. Furthermore, by using coconut oil and applesauce, these cookies become top-8-free, making them safe and enjoyable for a wide range of dietary needs and food allergies. Whether you need a wholesome after-school snack, a special treat for school lunches, or a comforting late-night indulgence, these cookies are universally loved and simply irresistible.

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My Journey to the Perfect Allergy-Friendly Oatmeal Chocolate Chip Cookie

Before the world of food allergies became a daily reality in my life, oatmeal chocolate chip cookies were my absolute favorite indulgence. While I appreciate the classic chocolate chip cookie, there’s something about the added texture and wholesome flavor of oats that just takes them to another level. They always whispered (or rather, screamed!) “get in my belly!” to me.

However, life took a delicious turn when my family started navigating food allergies. My oldest child, unfortunately, cannot have oatmeal, which means I can’t whip up a batch of these whenever the craving strikes. But, every once in a while, when that intense craving hits me hard and the kids are safely tucked into bed, I know it’s time to bring out this treasured recipe. My husband, who is gluten intolerant, and my own past need to avoid dairy, pushed me to perfect these cookies, ensuring they retained all their classic flavors and textures without compromise. The result? A cookie so good, my husband and I can (and often do) inhale them in record time.

For me, the pure joy and nostalgic taste of these cookies are entirely worth the extra effort of cleaning and bleaching my kitchen afterward, to prevent any cross-contamination. The kids wake up in the morning none the wiser, and I wake up feeling a little happier (and maybe a tiny bit fuller!). It’s a win-win situation for my well-being, and perhaps the secret behind my extra bounce in my step some mornings!

This recipe truly is fail-proof. Every single batch yields cookies with those coveted crisp edges and irresistibly soft, chewy centers. They have become my ultimate go-to cookie for any occasion, or simply for a moment of quiet, delicious solitude.

As Seen On TV: The Best Allergy-Friendly Oatmeal Chocolate Chip Cookies

These aren’t just any allergy-friendly cookies; they are so incredibly good that they’ve gained a bit of a celebrity status! In fact, they’ve been featured on TV. It was such an honor to be asked to share this recipe and represent not only Celiac Awareness Month but also Food Allergy Action Month. Any opportunity I get to spread awareness and provide delicious solutions for these important topics, I embrace wholeheartedly. Sharing recipes that bring joy and inclusivity to the table for those with dietary restrictions is a passion of mine.

If you’re a visual learner and would like to see a live demonstration of how these cookies come together, you can watch my TV segment here. Just click on the image below to play the video.

Please note: In the video, I demonstrate the recipe using an egg for those who can consume them. However, rest assured, the written recipe below includes a fantastic egg substitution to keep these cookies completely egg-free and vegan!

Crafting Allergy-Friendly Oatmeal Chocolate Chip Cookies: Key Substitutions

The beauty of this recipe lies in its simplicity and smart substitutions, making it accessible for those managing multiple food allergies. Here’s a breakdown of how we transform a classic into an allergy-friendly masterpiece:

For Gluten-Free Goodness: The secret is to use certified gluten-free oats. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, leading to cross-contamination. Certified gluten-free oats guarantee they meet strict standards.
Replacing Traditional Flour: We completely bypass conventional gluten-free flour blends! Instead, you’ll simply grind up your certified gluten-free oats into a fine oat flour. This not only keeps the ingredient list clean but also provides a wonderful, nuanced oat flavor that enhances the cookie’s profile. You can easily do this in a high-speed blender or food processor.
Making Them Egg-Free: Applesauce comes to the rescue as a fantastic egg substitute. It provides moisture and acts as a binder, contributing to the cookies’ soft, chewy texture without compromising on taste.
Dairy and Butter-Free Solution: For a buttery texture without the dairy, coconut oil is our star ingredient. It melts beautifully, lends richness, and helps achieve those desirable crisp edges.
Coconut-Free Option (if needed): If you or your loved ones have a coconut allergy, don’t worry! You can easily swap the coconut oil for your favorite vegan butter alternative, ensuring the cookies remain delicious and safe.
The Chocolate Chips: Remember that most standard chocolate chips contain dairy. Be sure to seek out dairy-free chocolate chips to keep these cookies truly allergy-friendly.
To see all of these brilliant edits and how they seamlessly come together, refer to the detailed recipe card below!

I genuinely hope you adore these Gluten-Free, Dairy-Free, and Egg-Free Oatmeal Chocolate Chip Cookies as much as my family and I do. May this recipe allow you to rediscover and enjoy an old, cherished classic, made new and safe for everyone at your table!

Troubleshooting for the Perfect Gluten-Free, Dairy-Free & Egg-Free Oatmeal Chocolate Chip Cookie

Achieving cookie perfection is an art, and even with the best recipe, a few tips can make all the difference, especially when baking allergy-friendly. Here’s how to ensure your cookies turn out perfectly every time:

For Thicker Cookies: I personally prefer my cookies on the thicker, chewier side. If you find your dough spreading a bit too thin during baking, a simple solution is to add an extra 1/4 cup of oat flour to the mixture. This will help them hold their shape better and result in a more substantial cookie.
The Secret to Soft Centers: The key to those desirable soft middles is slightly underbaking. Take your cookies out of the oven just a minute or two before you think they’re fully done. The edges should be just barely turning golden.
Cooling Process is Crucial: Once removed from the oven, resist the urge to immediately transfer them. Allow your cookies to cool on the baking sheet for 2-3 minutes. They will seem incredibly soft, almost too delicate to move, but trust the process! This brief rest period allows them to set slightly. After this, carefully transfer them to a wire cooling rack to cool completely. This method guarantees they’ll firm up on the outside while remaining wonderfully soft and chewy in the middle.
Ingredient Consistency: Always measure your ingredients accurately, especially the oat flour. Using certified gluten-free oats and grinding them fresh ensures the best texture and flavor.
Don’t Overmix: Once you add the oat flour, mix just until combined. Overmixing can develop the gluten-like properties in oats (even though they are gluten-free, their proteins can still be affected) and lead to tougher cookies.
Room Temperature Ingredients (Except Coconut Oil): While the coconut oil will be melted, ensure other ingredients like applesauce are at room temperature for better incorporation into the dough.

Looking to explore other delicious oatmeal cookie variations? If you can have almonds, consider trying these delightful Almond Oatmeal Cookies by my fellow blogger, Perchance to Cook. Or, if you’re craving a more robust oatmeal cookie and can tolerate peanut butter and eggs, these Gluten-Free Monster Cookies from A Dash of Megnut are a fantastic option!

Oatmeal Chocolate Chip Cookies (GF, DF, Soy & Peanut/Nut Free)

Yield:
18 cookies

Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Crisp edges, soft centers, and melty chocolate chips make this oatmeal chocolate chip cookie drool-worthy. They’re so famous, they’ve been on TV, and it’s no wonder since they use NO GLUTEN-FREE FLOUR BLENDS. Simply blend up your favorite certified gluten-free oats and that’s all you need! Coconut oil, and applesauce also make these top-8-free, so you can feed just about anyone with food allergies. Perfect for an after school snack, in school lunches for a special treat, or just for a late night indulgence these cookies are ALWAYS wanted and NEVER denied.

Ingredients

1/2 cup coconut oil
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup applesauce (or, 1 egg if you can do it)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oat flour
3/4 cup dairy-free chocolate chips

Instructions

Preheat the oven to 350ºF (175ºC).
In a stand mixer fitted with the paddle attachment, cream together the melted coconut oil and both sugars until light and fluffy.
Add the applesauce (or egg, if using) and vanilla extract, beating until the mixture is smooth and well combined.
With the stand mixer on low speed, gradually add the salt and baking soda. Once incorporated, slowly add the oat flour, about one half cup at a time, mixing until just combined and a soft dough forms.
Turn off the mixer and gently fold in the dairy-free chocolate chips by hand. The dough will have a slightly sticky consistency.
Drop rounded spoonfuls of dough onto greased baking sheets, leaving enough space between cookies. Bake for about 7-9 minutes, or until the edges are just barely becoming golden and the centers still look slightly soft.
Allow the cookies to rest on the baking sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely. They might seem too soft to move at first, but trust that they will achieve the perfect texture as they cool!
Customization Tip: If you prefer thicker cookies, you can add an additional 1/4 cup of oat flour to the dough. For a thinner cookie, reduce the oat flour by 1/4 cup from the amount listed.

Notes

*Note: If you don’t have oat flour on hand (which is often the case for me!), it’s incredibly easy to make your own. Simply purchase certified gluten-free rolled oats (or quick-cooking oats, which also work well) and blend them in a high-speed blender or food processor until they form a fine powder, resembling flour. Always ensure the oats you choose align with your specific dietary requirements and certifications.*

Frequently Asked Questions About Allergy-Friendly Oatmeal Chocolate Chip Cookies

Are Oats Gluten Free?

Oats are naturally gluten-free. However, due to common agricultural practices and processing methods, they are frequently contaminated with wheat, barley, or rye. To ensure your cookies are truly gluten-free and safe for those with celiac disease or gluten sensitivity, it is crucial to purchase certified gluten-free oats. These oats have been processed and handled in dedicated facilities to prevent cross-contamination.

Are chocolate chips dairy free?

No, unfortunately, most conventional store-bought chocolate chips contain dairy, typically in the form of milk solids or milk fat. If you’re baking for someone with a dairy allergy or intolerance, you will need to specifically look for brands that clearly label their chocolate chips as “dairy-free” or “vegan.” There are many delicious options available on the market today!

How do you store these allergy-friendly cookies?

To maintain their delicious freshness and soft texture, store these oatmeal chocolate chip cookies in an airtight container at room temperature for 2-3 days. If you want to extend their life, you can also freeze them for up to 3 months. Simply place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper if stacking. Thaw at room temperature when ready to enjoy.

Can I make these cookies entirely vegan?

Yes, absolutely! This recipe is already designed to be vegan-friendly. By using applesauce as an egg substitute and coconut oil instead of butter, along with certified dairy-free chocolate chips, these cookies are naturally free from all animal products.

What is oat flour and why do you use it?

Oat flour is simply ground oats. We use it in this recipe because it eliminates the need for complex gluten-free flour blends, which can sometimes contain starches or gums that alter the cookie’s texture. Oat flour provides a wonderful chewiness and a slightly nutty flavor, enhancing the overall taste of the oatmeal cookie. Plus, it’s incredibly easy to make at home from certified gluten-free rolled oats!

Don’t forget to pin this recipe for later! You can also check out my other allergy-friendly Pinterest boards for more delicious inspiration.

Adapted from: Yammies Gluten Freedom

Craving More Allergy-Friendly Vegan Cookies?

If you loved these oatmeal chocolate chip cookies and are looking for more delicious, gluten-free, and vegan cookie recipes, you’re in luck! I have a whole collection of treats designed with food allergies in mind. Explore some of my other favorites:

Black & White Cookies (Top 8 Free & Vegan)

Easy Sugar Cookie Bars (GF, DF, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free, Vegan)

Festive Chocolate Peppermint Crinkle Cookies (GF, Vegan, Peanut/Tree Nut Free)