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Chocolate Chip Oatmeal Cookies
Rate Chocolate Chip Oatmeal Cookies
Avg. rating 4 from 7 votes.
Recipe Created By: Karen Eck
1 3/4 cup wheat-free flour mix
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup margarine
2 Tbsp vinegar
2 Tbsp water
2 tsp baking powder
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 1/2 tsp vanilla
1 cup chocolate chips
3 1/2 cups quick cooking oats
Preheat oven to 350 °F. Grease cookie sheets.
Whisk together thoroughly flour, baking soda and powder, salt, cinnamon, and nutmeg
Mix together in separate bowl 2 Tbsp water + 2 Tbsp vinegar + 2 tsp baking powder. On medium speed, beat margarine, brown sugar, vanilla and sugar on medium speed until well blended.
Stir the flour mixture into the margarine mixture until well blended and smooth. Stir in chocolate chips and oats.
Drop the dough by heaping tablespoonfuls onto the sheets, spacing about 3 inches apart. With lightly greased hands, lightly press the cookies down to form 1/2-inch thick rounds.
Bake 6-9 minutes, until cookies are lightly browned all over and almost firm when lightly pressed in the center of the top.
Remove the sheet to a rack and let stand about 2 minutes, until the cookies firm slightly. Transfer cookies to racks to cool.
These cookies freeze well.
If not avoiding eggs, can replace mixture of baking powder, water and vinegar with 2 eggs.
These cookies turn out well using Xavier's Flour
Verify that chocolate chips are dairy, soy, corn, and/or peanut/tree nut free as needed. Can substitute raisins.
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.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn 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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