Dairy Free Oatmeal Cookies

Updated at: Thu, 11 Jul 2024 15:24:33 GMT

Step 1

Mix the ground flaxseed and water in a small bowl and set aside to gelatinize into a flax egg.

Step 2

In the bowl of your stand mixer with the paddle attachment or a large bowl using a handheld mixer, beat the softened butter, brown sugar, and granulated sugar until creamy, about 1-2 minutes. Add in the flax egg and vanilla, scraping down the sides of the bowl as needed.

Step 3

Add the flour, oats, baking soda, cinnamon, and salt. Mix on low-medium speed until just combined, then fold in the dairy free chocolate chips.

Step 4

Cover the bowl and refrigerate for 30 minutes. Once refrigerated, preheat the oven to 350F and line two baking sheets with parchment paper.

Step 5

Using a 1 tablespoon cookie scoop, roll the cookie dough into balls and place each on the baking sheets.

Step 6

Bake for 12 minutes, or until the cookies are lightly golden around the edges are set. It’s okay if the centers look a little underdone, the cookies will firm up while cooling. For crunchy cookies, cook for an extra 1-2 minutes.

Step 7

Once cooked, remove from the oven and let cool for 5 minutes on the baking sheets before transferring them to a wire rack.

Step 8

Store oatmeal cookies in a sealed container at room temperature for 3-5 days or in the freezer for up to 2 months. Thaw for 30 minutes at room temperature before enjoying.

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