Dairy-Free Overnight Oatmeal Cookies
This amazing and easy dairy-free cookie recipe is from my good friend, Sarah of No Whey, Mama. It was originally posted as a part of a feature article, but I relocated the dairy-free cookies here, so that they would have their own special recipe page.
This cookie recipe is of course dairy-free (milk-, lactose-, casein-free), nut-free, optionally soy-free, and optionally gluten-free. vegan and egg-free. Though we haven’t tested it, an egg replacer (store bought or flaxseeds) may work in the oatmeal cookies.
Order up some gluten-free oats to make this cookie wheat and gluten-free.
Ingredients
- 4 cups quick oats
- 2 cups light brown sugar
- 1 cup canola oil
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- The night before you bake, mix up the oats, brown sugar, and oil in a large bowl.
- The next morning, preheat your oven to 325ºF and mix the eggs, salt, and vanilla into your oat mixture.
- Drop the dough from a teaspoon onto a greased baking sheet.
- Bake for 15 minutes and remove promptly from the oven.
- Let cool just 1-2 minutes on the cookie sheet, then remove to a cooling rack.
Notes
If you want to be extra fancy, melt some dairy-free chocolate chips and dip the cooled cookies into the melted chocolate. Let harden on wax paper.
http://www.godairyfree.org/recipes/overnight-dairy-free-oatmeal-cookies
Tagged barbecues, birthdays, gluten-free, lunch box, nut-free, peanut-free, soy-free, vegetarian
17 Comments
Leave a reply
NowheymamaSeptember 2, 2012 at 5:13 pm
Aw, thanks!
CaraSeptember 3, 2012 at 6:38 am
Love the simplicity of this recipe – it is so rare to see so few ingredients!
amberSeptember 3, 2012 at 7:22 am
Could you use coconut oil instead of canola?
Alisa FlemingSeptember 3, 2012 at 7:54 amAuthor
Definitely! Your favorite baking oil should work well, including melted coconut oil.
DavidSeptember 3, 2012 at 7:23 am
What is the purpose behind mixing some of the ingredients the night before? BTW – thanks for posting this recipes. Our family has milk allergies and gluten issues so finding tasty treats like this is very nice.
Alisa FlemingSeptember 3, 2012 at 7:55 amAuthor
Hi David – Since you are using just oats, no flours, the resting time allows the oats to release some starches and soften before baking. It makes for a more cohesive cookie.
DavidSeptember 3, 2012 at 7:57 am
Thanks – i figured it was something like that. I tend to be a little impatient with things so understanding the “why’s” helps me be more patient
Alisa FlemingSeptember 3, 2012 at 9:14 amAuthor
I hear ya! I don’t like waiting for dessert either
Shirley @ gfeSeptember 3, 2012 at 10:34 am
Oh, I must try these for Mr. GFE who is a fanatic for all oatmeal cookies.
I’ll use another oil but I’m sure they will be great no matter what. 
Shirley
Rebecca KosslerSeptember 4, 2012 at 10:42 am
So, flax eggs work, however the cookies spread and become one big thin cookie. Made the second batch by putting them in a cup cake pan to control the spreading and they turned out rather nicely. My little boy thinks they are a winner!
Alisa FlemingSeptember 4, 2012 at 11:00 amAuthor
Fabulous idea Rebecca. Glad the egg-free veresion worked well that way, and thanks for the feedback!
Diane Eblin-thewholegangSeptember 10, 2012 at 4:54 pm
I’d eat these for breakfast for sure!
LizOctober 17, 2012 at 3:16 am
I’m going dairy free for my little sweet pea’s benefit, but still crave delicious sweets…thanks for a great cookie recipe! Usually I sub applesauce for oil to make it healthier. Have you tried this, or do you think it would work out – to mix it and let it soak out overnight with the oats?
Alisa FlemingOctober 17, 2012 at 8:40 amAuthor
Liz, replacing all of the fat with oil typically makes cookies gummy. If this is something you are used to and like though, then it might work fine for you. Personally, if I wanted to lower the fat the most I would sub would be 1/2 to 2/3 of the oil. Keep in mind that applesauce will also change the texture.
Kristen MDecember 7, 2012 at 11:42 am
What is the calorie count on these?
KarynMarch 6, 2013 at 7:58 am
Is there any way to make this recipe without the eggs?
Alisa FlemingMarch 6, 2013 at 8:27 amAuthor
Karen, there is always a way! Though it may require some experimentation. You could use egg replacer, flax “eggs,” or 1/3 to 1/2 cup applesauce or mashed banana in place of the egg. Some other adjustments may be needed though. I find that oil-based, egg-free baked goodies often need the oil reduced a bit.