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Oatmeal Drop Cookies
Rate Oatmeal Drop Cookies
Avg. rating 5 from 2 votes.
Recipe Created By: Amy Hugon
1 cup margarine or shortening
3/4 cup brown sugar
3/4 cup white sugar
3 Tbsp Ener-G Egg Replacer mixed with 1/4 cup water (optional)
1 tsp vanilla
1/2 cup rice flour
1/2 cup tapioca flour
1/2 cup oat flour
1 tsp baking soda
1 tsp xanthan gum
1 1/2 - 2 cups old fashioned oats
1/2 cup each of up to 2 add-ins (chocolate chips, raisins, dates, or other dried fruit) (optional)
Cream together shortening and sugars. Stir in Egg Replacer mixture and vanilla.
Stir in flours, baking soda, and xanthan gum.
Stir in oats. (You want enough so it's not too sticky, but not so much that you can't shape it into balls.) Stir in add-ins of your choice.
Shape into small balls (12 to a cookie sheet). Flatten slightly with your hand.
Bake at 375 °F for 12-14 minutes.
Let cool on cookie sheet for 1-2 minutes, then remove to cooling racks. (Do NOT let your children leave the last batch to cool on cookie sheet overnight, as they will be glued to the cookie sheet.)
If you are avoiding oats, replace oat flour with sorghum flour and replace oats with safe rice crispy cereal.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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