Dairy Free Oatmeal Cookies

These dairy free oatmeal cookies are soft, chewy, warmly spiced, and possibly the most comforting cookies ever. They're so easy to make and theres no chill time required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 10

Total Time 20

Servings large cookies

Calories 270kcal

Author Gabby

Equipment

standing mixer or handheld mixer
Baking Sheets

Ingredients

1 cup butter (vegan or regular), softened
¼ cup + 2 tbsp granulated sugar
½ cup + 2 tbsp light brown sugar
2 eggs
1 tablespoon vanilla extract
2¼ cup old fashioned oats (also called rolled oats)*
1¾ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground cloves*
1 teaspoon baking soda
¼ teaspoon salt
1 cup chopped chocolate (or chocolate chips)* (optional)

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine oats, flour, salt, baking soda, and spices. Set aside.
In the bowl of a standing or handheld mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy, around 2 minutes.
Mix in the egg and vanilla, then slowly mix in the dry ingredients until just combined (don't over-mix! Over-mixing will lead to dense cookies). The dough will be sticky.
Fold in the chocolate and then make 3 tablespoon sized balls of dough and place them on the baking sheet. Leave room in between each one for them to spread! Gently press down on top of each cookie to flatten them slightly.
Bake one sheet at a time for 8-11 minutes or until the outside edges are set. Do not over-bake! Leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

OATS: This recipe calls for old fashioned/rolled oats. Don't substitute for quick oats as this will affect the texture of the cookies!

CLOVES: The cloves are optional, but they add a lovely spice to the cookies! If you don't have ground cloves, you can replace this with ¼ teaspoon more of cinnamon, or even ground nutmeg!

CHOCOLATE: These cookies taste delicious with or without chocolate. I'm partial to chocolate, so I always add it in but you may choose to leave it out. You can chop up a bar of dark, semisweet, or milk chocolate or use chocolate chips or other mix-ins!

Storage Instructions: These cookies should be stored in an airtight container at room temperature. To freeze the dough, place the dough balls in a ziploc bag for up to 2 months and thaw in the refrigerator before baking.

Nutrition