Prep 10 mins
Cook 25 mins
This is a recipe I created for a child who can't have dairy, eggs, gluten, corn or sugar. I modified another recipe on this site and it worked out great. I was going to just note my changes in my review of that recipe (Healthy Honey Oatmeal Cookies) but there were so many, I thought it would be easier for people searching for an allergy-free recipe to find it here. NOTE: These bake up soft n puffy, but if you want them flatter,crispier and chewier, melt the coconut oil first. Be sure to allow space between cookies to spread in that case. I've edited this from 1/2 c to 1 cup of flour from based on the helpful reviews.
- 73.94 ml coconut oil (see cook's note)
- 118.29 ml honey or 118.29 ml agave nectar
- 59.14 ml apple butter or 59.14 ml peach butter or 59.14 ml pear butter
- 4.92 ml molasses (optional)
- 44.37 ml water
- 9.85 ml gluten-free vanilla extract
- 1.23 ml almond extract (optional)
- 236.59 ml of your favorite gluten-free flour
- 7.39 ml egg substitute, powder
- 2.46 ml salt
- 2.46 ml baking soda
- 2.46 ml cinnamon
- 0.5 ml nutmeg
- 354.88 ml gluten-free oats (quick-cooking or old-fashioned both work)
depending on your allergy
- 118.29 ml dried dried unsulfured unsweetened coconut (optional) or 118.29 ml chocolate chips (optional) or 118.29 ml raisins (optional)
- Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
- Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
- Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.
- Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
This is a great recipe. I served it to friends who eat everything without dairy restrictions and they did not realize it was a very modified cookie.
I used agave syrup instead of maple syrup.
For flours I used a combination of millet, amaranth and buckwheat flours.
Instead of apple butter - which we do not get in Switzerland, I used 1 blended raw apple.
I added dried raisins and dried cranberries.
Thanks for the great idea - I wanted a "treat" from my very restricted dining for a dinner party.
Added 1.5 cups of a flour mixture of rice flour, tapioca flour and GF white flour. Also I will eliminate the almond extract in future as it made them taste weird. I also added the xanthan gum. Very nice cookies. I got 36 cookies and froze them in bags of 6! Yummy.
I had to add lots more gf flour and a bit of xanthan gum otherwise these were great! I will try them again. Thanks!