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 thought her overnight oatmeal cookies recipe deserved it’s own home.
Special Diet Notes: Overnight Oatmeal Cookies
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, optionally soy-free, and vegetarian.
Though we haven’t tested an egg-free version of the overnight oatmeal cookies, I believe aquafaba could be a good vegan substitute.
Mama's Dairy-Free Overnight Oatmeal Cookies
Prep time
Cook time
Total time
Order up some gluten-free oats to make this cookie wheat and gluten-free.
Author: Sarah Hatfield
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.
25 Comments
These were so easy & delish! Combined it with a smoothie and enjoyed for breakfast. I cut half the sweetener, and added a lil’ pumpkin pie spice. 🙂
That’s awesome! Thank you for your feedback Jenn.
Great idea to soak oats overnight! I think I’ll throw in a little pumpkin pie spice too 🙂
Ooh, pumpkin spice would be a nice touch Jenn!
We have made a similar recipe as part of our annual Christmas cookies for as long as I can remember. They are simple yet delicious. I usually add a bit of lemon zest with the oats/oil/sugar mixture.
My “dough” isn’t dough at all. Its more of a wet oat mixture. Nothing dough-y about it. Also you don’t specify to leave oat/oil/brown sugar mixture on counter or in fridge overnight
Hi, Kimberly,
Yes, this flour-less batter is indeed a loose oatmeal mixture rather than a sticky ‘dough.’
Perfect for drop cookies!
I usually leave the overnight mixture out on the counter as I find the oats absorb the oil better that way, but refrigerating it is fine too.
Enjoy!
Kimberly, also make sure you are using “quick” oats – not whole or rolled oats.
Is there any way to make this recipe without the eggs?
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.
What is the calorie count on these?
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?
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.
I’d eat these for breakfast for sure!
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!
Fabulous idea Rebecca. Glad the egg-free veresion worked well that way, and thanks for the feedback!
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
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 🙂
I hear ya! I don’t like waiting for dessert either 🙂
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.
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.
Could you use coconut oil instead of canola?
Definitely! Your favorite baking oil should work well, including melted coconut oil.
Love the simplicity of this recipe – it is so rare to see so few ingredients!
Aw, thanks!