Dairy Free Oatmeal Cookies Recipe

Stack of golden, chewy dairy-free oatmeal cookies, highlighting their soft texture and slightly crispy edges.

Dairy Free Oatmeal Cookies Recipe

Enjoy this easy recipe for dairy-free oatmeal cookies made with coconut oil and old-fashioned oats. Perfectly soft and chewy, these versatile cookies can be customized with your favorite mix-ins. It's a homemade cookie that everyone will love!

Course cookies

Cuisine American

Prep Time 15

Cook Time 10

resting time 20

Total Time 45

Servings cookies

Calories 120kcal

Author Maria Vannelli (retired RD)

Ingredients

2 cups flour all-purpose, 284 grams
1 teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon ground
2 eggs room temperature
½ cup sugar granulated, 100 grams
1 cup brown sugar 200 grams, lightly packed
1 cup coconut oil melted and cooled, 227 grams
2 teaspoons vanilla extract pure
3 cups old-fashioned oats 300 grams

Instructions

Whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a medium-sized bowl, whisk the eggs with the brown and white sugars.
Add the coconut oil and whisk until thick.
Whisk in the vanilla extract.
Add this wet mixture to the dry ingredients. Combine thoroughly together.
Finally, add the oats and mix until properly combined.
To help the oats hydrate, leave the cookie dough mixture at room temperature for 10 minutes and refrigerate for only 10 more minutes.
Preheat the oven to 350°F (175°C). Set the oven rack to the middle. Line a large cookie sheet with parchment paper.
Use a medium-sized disher to scoop dough onto a lined baking sheet. Dampen your hands and roll the dough into smooth balls. Place about 2 inches apart.
Bake for 10-11 minutes or until the edges begin to turn a light brown.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!

Video

Notes

There is an idle time of 20 minutes.

Always check the expiration date of your baking soda and baking powder. Fresh ingredients provide the best rise and texture in your cookies.
Chill the cookie dough for about 10 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
Keep an eye on the cookies while they bake. They should be puffy-looking, lightly golden around the edges, but still soft in the center. They will continue to firm up as they cool.
After baking, the cookies will be too soft to move. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack. This step is crucial to prevent breakage and ensure they set properly.

How to freeze: Scoop and shape the cookie dough into balls. Place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Transfer the frozen dough balls into an airtight container or freezer bag. Label and store in the freezer for up to 3 months.
When ready to bake, you can bake the dough straight from the freezer—just add an extra 1-2 minutes to the baking time.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition