These are my best friend’s FAVORITE cookies hands down. It was the first cookie she was able to successfully make gluten free and now it’s now in regular rotation in her kitchen. Her family is similar to ours with anaphylactic food allergies and Eosinophilic Esophagitis (EoE), so we are always challenging our comfort zones with new eliminations.
I love this recipe not only because it’s easy to mix up but it is also very versatile. You can switch up the add-ins, switch out the sugars for low carb substitutes, skip the add-ins all together and they still come out yummy and safe.
Let’s make cookies!!
Start by combining the dairy free margarine and sugars in a bowl or stand mixer. Add the yogurt and vanilla to the mixture, mix until combined. (Omit the vanilla if you use vanilla yogurt)
In a separate bowl mix together the dry ingredients
Slowly add the dry ingredients into the sugar mixture. Once the dry ingredients are all incorporated, add the chocolate chips.
Gently make 1 inch dough balls and place on a greased baking sheet with 2-3 inch spacing. Bake at 350 degrees for 16-18 minutes
Remove from oven and allow the cookies to cool before serving.
There is nothing better than homemade cookies! I hope you enjoy these chewy oatmeal chocolate chip cookies.
Gluten Free Oatmeal Craisin Cookies
Ingredients
- 1 cup dairy free margarine softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 5.3 oz container plain or vanilla yogurt dairy free
- 1 tsp vanilla extract
- 2 cups gluten free flour blend 1:1 baking mix
- 2 cups gluten free quick oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups craisins or favorite mix-in.
Instructions
- Preheat the oven to 350 degrees
- In a large bowl or stand mixer, mix together the margarine, brown sugar and white sugar.
- Add the yogurt and vanilla, continue mixing until fully combined.
- In a separate bowl mix together the flour, oats, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the sugar mixture until combined.
- Gently make 1 inch dough balls and place on a greasesd baking sheet with 2-3 inch spacing.
- Bake at 350 degrees for 14-16 minutes.
- Remove the baking sheet from the oven and let cool on a cooling rack for 5-10 minutes.
- Enjoy!
Hands down these cookies are legit! We have been on a restrictive diet for years, and my biggest hurdle has been gluten free baking. FINALLY a cookie that has exceeded our expectations and is now a family fav! *Note: I added enjoy life mini chocolate chips and omitted the craisins. Can’t wait to try raisins and a little cinnamon next!