Vegan? Dairy-free? Egg-free? What’s left for a cookie recipe, right? Stay with me on this one and I promise you’ll be surprised…
Just this past weekend some new friends of ours invited us over for lunch and also for the kids to play together and thus burn all their energy, which would then promise for a good nap time and quiet evening (oh the dreams parents have!). I wanted to bring something to add to the meal, but was completely at a loss for what to bring since their son has a peanut and dairy allergy.
I know baking and events must get frustrating at times when dealing with food allergies, so instead of just bringing a hostesses gift I wanted to do something everyone could enjoy, including the kids. Happily I took on the challenge of finding something to bake.
Vegan Dairy-Free Egg-Free Oatmeal Cookies
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 1/2 cups Old Fashioned Rolled Oats ((not the quick cooking kind))
- 1/2 cup White Whole Wheat Flour
- 3/4 cup Dried Cherries ((or Raisins or Cranberries))
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 6 tablespoons Coconut Oil (melted)
- 1/2 cup Dark Brown Sugar
- 1/4 cup Pure Cane Sugar
- 3/4 cup Applesauce
- 1 teaspoon Vanilla Extract
- Preheat oven to 350 degrees. In a medium bowl, whisk together Oats, Flour, Cherries, Baking Soda, and Salt; set aside. Using an electric mixer, beat Coconut Oil and Sugars until combined, about 5 minutes. Scrape down sides of bowl.
- Add Applesauce and Vanilla; beat until well combined. Gradually add oat mixture; beat until just combined.
- Line two baking sheets with parchment paper. Use a cookie scoop or spoon to drop dough by rounded tablespoonful, 2 inches apart, onto baking sheets. Place sheets in the fridge to cool for 10 to 15 minutes.
- Bake for 12 to 15 minutes and let cool for 5 on the sheet. Remove from the sheet and place on a wire rack to finish cooling.