Delicious gluten, dairy and egg free cookies, packed full of oats to make them really filling and lower in sugar too!
If there’s one thing Finn loves to snack on it’s cookies! He has a favourite gluten and dairy free brand that we buy him sometimes as a treat but I also like to make my own at home as it works out healthier and of course a lot cheaper too.
My recipe for these cookies are packed with rolled oats, making them a really fantastic source of energy for kids that will help keep them full until their next meal. The cookies do contain sugar, but is much less quantities than store-bought cookies, so I don’t feel too guilty when the kids are tucking into a couple a day!
This recipe makes enough for 12 big cookies, but you can easily make them smaller and make 16 or even 18 cookies from the mixture. You can also freeze the cookie dough and just bake straight from frozen another time (just be sure to add a few extra minutes to the cooking time).
If you try this recipe I would absolutely love to hear your feedback or even see pictures of your own creations! And to stay up-to-date on all my recipes you can follow me on Facebook, Twitter and Instagram.
- 125g / 4oz dairy free spread
- 75g / 3oz light brown sugar
- ½ tsp vanilla extract
- 100g / 3.5oz gluten free flour
- 150g / 5.2oz rolled oats
- ½ tsp bicarbonate of soda
- Preheat the oven to 160c / 320f and line two cookie sheets with parchment paper.
- In a large bowl beat together the dairy free spread, sugar and vanilla extract.
- Add in the flour, rolled oats and bicarbonate of soda and mix well, either with a hand mixer or just with a spoon by hand.
- Divide the mixture into 12 equal sized dough balls and divide them between the two trays. Press each of the dough balls down with the back of a spoon and mould them into a cookie shape.
- Bake in the oven for 15-18 minutes until they are just starting to brown.
- Allow to cool on the trays for a few minutes before moving them to a wire rack to cool completely.
- The cookies will keep in an airtight container for up to 4 days.