Look ma, no egg! These Gluten Free Egg Free Oatmeal Chocolate Chip Cookies still taste like home but are a bunch more allergen friendly for those who are on the sensitive side.
I made an announcement (sounds so serious) this week about how I would begin incorporating a few grains (rice, oats) and some occasional dairy into my blog recipes. There are a few reasons for this and while I don’t NEED to explain, I’d like to offer some clarification for those seeing this for the first time.
From the beginning, my blog, which was actually never intended to be shared, was entitled PREDOMINANTLY Paleo to indicate my own focus and intention. I was trying to heal from a multitude of diagnoses and I was trying to come off over a year of intense antibiotic treatment. I had been gluten free in past years but knew I needed more. My focus was to work on providing my body basic fundamental nutrition in order to rebuild what was broken.
My goal then, and now, was never to be militant with food. As a former ballet dancer and a lifelong sufferer of body dysmorphia, militant eating without wiggle room is dangerous for me. And because this blog was initially only ever to be visited by me, this was the direction I needed to go.
Then something happened. People were finding my recipes and posting them on pinterest. I began making friends in the paleo community. And before long, I was considered a paleo blogger, regardless of what my blog titled described. I have received a lot of negative feedback over the years; including when I use “high quality storebought ketchup” as well as when my recipes call for potatoes. It didn’t matter that my message wasn’t received. It only mattered what people perceived – which was that I was a hardcore, no f*cks given, PALEO DIE HARD.
But I never was. My children are gluten free and mostly dairy free. I have rice in my house. I stock better brands of gluten free frozen pizzas so that in a pinch I have something easy to feed my kids. We eat potato chips and sometimes tortilla chips. And yes, corn is the actual devil, but this is real life y’all.
And because none of us has anaphylactic responses to foods or acute terrible reactions to anything, our general rule is: we do our best and make allowances for when we choose not to.
So while this post is actually a recipe for Oatmeal Chocolate Chip cookies, it’s also a declaration (again) of what you’ll find here. You will see strict paleo recipes. You will also see rice. You may brush against some cheese here and there. And on occasion, you may even find a grain and a dairy in the same recipe. Try not to fall out when you do. You’ve been warned.
I am not asking for your approval, really. I’m not asking for your two cents about how you came here for grass fed, free range cavepeople things and can’t believe I use actual condiments from a grocery store and didn’t grow my own rutabaga FFS.
But if you are here for my 400+ recipes, realizing that some of them just might not be for you, WELCOME! And if you are here because you like sarcasm and sass, also WELCOME! Be on the lookout for more contraband discussion; like how I did my first chemical peel on my face because the benefits outweigh the risks. That blog post will be up next if you’re looking to get really fired up and angry at the world.
PrintGluten Free Egg Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup gluten free oats, ground into a flour (I used a coffee grinder)
- 1 cup gluten free oats, whole
- 1 tablespoon grass fed gelatin (not collagen)
- 1/4 teaspoon sea salt
- 1/3 cup melted ghee + 2 additional tablespoons
- 1/3 cup maple syrup + 2 additional tablespoons
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips
Instructions
- Preheat your oven to 350F
- Put all the DRY ingredients in a bowl, stirring to combine
- Now add in the wet ingredients and stir, making sure all the ingredients are incorporated well
- Make sure your cookie sheet is greased well
- Next, use a cookie scoop to scoop around a tablespoon of the dough onto the baking sheet. Make sure the dough is packed well in the cookie scoop so the cookies will be solid.
- Space the scoops around 2 inches apart, you may need to bake a couple rounds to get through all the dough
- Bake cookies for around 10 minutes, they will start to get golden and spread
- Remove the baking sheet from the oven and allow the cookies to cool slightly before gently transferring them to a plate. I use a thin, flexible spatula like THIS one since the cookies are delicate
Notes
I don’t know what substitutions will work (or not). Please experiment if need be and let me know if you were successful!
If your dough is too dry (it won’t be super wet keep in mind) you can add a bit more maple syrup
Lol I haven’t made these yet, but the pre-recipe story itself deserves 5 stars alone ???
Hahaa! Thanks girly!
I agree Heather…. and Jennifer I LOVE the predominantly part of your blog’s name and your postings.
I made these last night bc, well, I’m pregnant and needed them IMMEDIATELY, haha. I don’t keep gelatin on hand, so I did use an egg instead. Of course, this increased the liquid in my recipe, so I added extra oats and some tapioca flour to thicken. I also used melt organic vegan “butter” instead of ghee, and….. they’re delicious! They’re slightly more cakey bc of the tapioca, but I was worried I would end up with a single sheet pan cookie without thickening with *something* (story of my GF cookie life). I also LOVE the light sweetness of the maple syrup without being overly sweet. Your recipes are LIFE and I LOVE them all. I feel confident in your recipes, whereas with other blogs, I often feel that they are “off” or aren’t tested until they’re right. You nail it EVERY.SINGLE.TIME. You’re my favorite. 😉
also, sorry for being *that* asshole who subs. 😉 but hey, you gotta work with whatcha got!
LOL you are the best! So glad you liked them (and baby did too!!)
Always excited to find an egg free/GF recipe with quality ingredients! Mine came out EXTREMELY crumbly. They shatter when you pick them up, but flavor is good. I used pre-ground oat flour and added 1t of vanilla & cinnamon, so I’m wondering if these additions made this happen. I’m also baking at high altitude which screws everything up. Any suggestions?
Hey Amanda, Were they packed tight in your cookie scoop before you put them on the cookie sheet? That will help. Otherwise you can add a bit more maple syrup next time so that the batter is slightly “wetter” when you pack it in the cookie scoop. Hope that helps!
Thank you!!! Life is very real and I wonder how the die hards make it through a very long hard day and then come home and whip up some homemade condiments before they even start dinner. Thank you for being predominantly paleo. Real recipes that are good for you but also, real life recipes because all of us can’t stay home all day working on cooking dinner. Thank you. And I love sarcasm and sass because I am full of it too!
Thanks Donna xoxoxo
Thanks Donna. Real world and sass get us through!
I think that was the best pre-recipe blog?? I’m a big fan of all your recipes and like you, do my best to eat well most of the time without constant restrictions.
LOL thanks so much!!
I did a couple of modifications here bc I didn’t have gelatin so I used an egg. This made the dough wet and I was a little concerned about that so added 2 tsp coconut flour to absorb some of that. I also refrigerated for a few minutes before baking. They were good, my daughters gobbled them up. They didn’t spread out though, they stayed relatively round and were a bit crumbly.
They were crumbly because of the coconut flour. It’s way too thirsty a flour for this recipe. I’d love for you to make them again when you have the ingredients called for, they are a delight!
So simple and delicious. Dangerously so. Making these again tonight and doubling it! Quarantine means more grains for our paleo family and I’m not mad about it. Yum.
Yay thank you thank you!!!
I have oat flour. What’s the equivalent of 1 cup ground oats to oat flour? still 1 cup?
Amazing! I subbed buckwheat flour instead of grinding oats, accidentally misread so there was a tbsp of collagen in too, 2 tsp cinnamon and raisins instead of chocolate. I might eat them all tonight!
Could you use an egg instead of gelatin? How many would you need?
Possibly! You may just need a tablespoon but I haven’t tried.
Thanks for sharing the recipe, I loved it! Had a doubt, can kids eat this? I made one of the recipes with True Elements Rolled Oats and it turned out really well, you should also try! So I wanted to try the same for my kids. Please do let me know !
Thank you for sharing the recipe; I really enjoyed it! I tried one of the dishes with Vihado Flaxseeds and it was delicious; you should try it as well! So I decided to do the same. Please keep me updated!
Hi Jennifer! I’ve been a long time follower and happy to say that these cookies work amazing for my son who is allergic to all of the common things you would use as a binder (egg, flax, any nut butter, sesame, sunflower) so the gelatin is the game changer for us. I would love to turn these into a bar that I bake in a square pan and cut into “granola bars.” Any ideas on how to do that, if I need to add anything else or increase proportions? Thank you for your time.
Hi Erin, I think you should be able to press them into a casserole dish by using 1 tablespoon of gelatin as your binder. Beyond that I’m not entirely sure I’d add or subtract anything else. Hope it works!