Dairy-Free Oatmeal Chocolate Chip Cookies

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/20/23
Dairy-Free Oatmeal Chocolate Chip Cookies

The Spruce / Abbey Littlejohn

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 24 servings
Yield: 24 cookies

This dairy-free oatmeal chocolate chip cookie recipe is always a hit among kids and adults. It makes the kind of cookie that you want with a cup of dairy-free cocoa, coffee, or tea. Place a couple in a packed lunch for a dessert or snack for break time.

The cookies are significantly lower in fat and cholesterol than traditional butter-laden varieties. You may be surprised to see that no margarine is used, either. While you may see as much as a cup of either butter or margarine in a typical oatmeal cookie recipe, a much smaller amount of canola oil is used instead. You won't have to run out and buy any unusual ingredients as this recipe uses things you probably already have in your pantry or refrigerator.

Oatmeal is touted as a heart-healthy whole grain by the American Heart Association. It's a good source of soluble fiber, which helps your digestive health and reduces your cardio risks. Oatmeal is more satisfying than flour, so you may be able to stop at a cookie or two (although these are so good, that will be hard to do). This recipe includes eggs, so it is not vegan.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Oatmeal Chocolate Chip Cookies ingredients

    The Spruce / Abbey Littlejohn

  2. Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.

    baking sheet lined with parchment paper

    The Spruce / Abbey Littlejohn

  3. In a large mixing bowl, combine the oats, flour, brown sugar, powdered sugar, baking soda,​ and salt.

    combine the oats, flour, brown sugar, powdered sugar, baking soda,​ and salt in a bowl

    The Spruce / Abbey Littlejohn

  4. In another mixing bowl, whisk together the canola oil, eggs, lemon juice, and vanilla extract until combined.

    canola oil, eggs, lemon juice, and vanilla extract in a bowl

    The Spruce / Abbey Littlejohn

  5. Add the wet ingredients to the dry ingredients, mixing until just combined.

    cookie batter in a bowl

    The Spruce / Abbey Littlejohn

  6. Fold in the dark dairy-free chocolate chips.

    cookie batter with chocolate chips in a bowl

    The Spruce / Abbey Littlejohn

  7. Drop the mixture on the prepared sheet with a spoon, spacing the cookies about 2 inches from one another.

    cookie dough pieces on a baking sheet

    The Spruce / Abbey Littlejohn

  8. Bake for 8 to 12 minutes, or until lightly golden brown around the edges.

    baked cookies on a baking sheet

    The Spruce / Abbey Littlejohn

  9. Remove the cookies to a wire cooling rack. Let them cool a few minutes before serving them warm, or serve later at room temperature.

    Dairy-Free Oatmeal Chocolate Chip Cookies on a cooling rack

    The Spruce / Abbey Littlejohn

Tips

  • You can store the cookies in an airtight container at room temperature for up to a week. You can freeze the baked cookies for up to three months.
  • If you are eating dairy-free but can't think of chocolate chip cookies without a glass of milk, you can enjoy these with any luscious milk alternative. Try them with soy milk, almond milk, or coconut milk.
  • Note that you must use dairy-free chocolate chips. Be sure to check the package to ensure they are dairy-free if you must avoid all dairy.
Nutrition Facts (per serving)
165 Calories
6g Fat
28g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 165
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 16mg 5%
Sodium 85mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Total Sugars 18g
Protein 2g
Vitamin C 0mg 1%
Calcium 17mg 1%
Iron 1mg 6%
Potassium 87mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)