Yummy Allergen-Free Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are an essential part of American childhood, right up there with Little League baseball and apple pie. Unfortunately for the little ones with allergies, they are off limits. Not anymore! Here’s a great, simple recipe that actually turns out some yummy oatmeal chocolate chip cookies without any strange ingredients or complicated blends of flour.

Allergen-free chocolate chips are more easily available than you might think. If soy lecithin is not a problem (my Certain Little Someone is allergic to soy, but soy lecithin doesn’t bother him), Ghirardelli Semi-Sweet Chocolate Chips are milk free, as are Safeway’s O Organic Semi-Sweet Chips. Alternatively, you can chop blocks of semi-sweet baking chocolate. If soy lecithin is a problem, Enjoy Life makes completely allergen-free chocolate chips in a dedicated facility. They are more expensive than store-brand chocolate chips, but they cost about the same as a bag of higher-end chips ($3-$4). They are readily available at health food stores, but some mainstream grocery stores also carry them.

I used coconut oil in this recipe, but you can replace that with shortening or safe margarine.

Oatmeal Chocolate Chip Cookies

1/2 cup coconut oil

1/2 cup packed brown sugar

1/2 cup sugar

1 tsp vanilla extract

1/2 cup rice flour

1/2 tsp salt

2 tsp baking powder

6 TBSP water

2 cups quick oats

Cream oil, sugars and vanilla with a mixer. In a separate bowl, whisk together the rice flour, salt and baking powder. Add to creamed mixture and stir well. Add water and oats; mix well. Drop by teaspoonfuls onto a greased cookie sheet and bake 8-10 minutes at 350F.

A couple tips: These are best if slightly under-cooked. Also, remove them from the cookie sheet immediately to cool on a wire rack. Doing both these things will help them hold together better and keep them from being crumbly (a hazard of baking cookies without eggs). They will last several days stored in an airtight container at room temperature, but if you won’t eat them all within a few days, store the extras in the freezer.

I made these for my Certain Little Someone, but I have to admit I sneak some bites when he’s not looking!


2 Comments on “Yummy Allergen-Free Oatmeal Chocolate Chip Cookies”

  1. Emily says:

    We make big batches and freeze them on a regular basis–that way there are safe treats handy when we need them. I do this with cookies, muffins, cupcakes, etc. That way the kids can take out what they need and save the rest for another day. And it prevents me from needing to bake every single day!

  2. Hi Emily!

    I do the same thing, since my little one is the only one who eats them, and I’ve found anything with rice flour and no eggs tends to go stale very quickly. The bottom shelf of my freezer is reserved for my certain little someone’s very special food:)

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