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Gluten Free Egg Free Oatmeal Chocolate Chip Cookies

January 23, 2020 by predominantlypaleo 23 Comments

 

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. 


Gluten Free Egg Free Oatmeal Chocolate Chip Cookies

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. 

Gluten Free Egg Free Oatmeal Chocolate Chip Cookies

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. 

Print

Gluten Free Egg Free Oatmeal Chocolate Chip Cookies

Gluten Free Egg Free Oatmeal Chocolate Chip Cookies
Print Recipe

★★★★★

4.9 from 10 reviews

  • Author: Jennifer Robins

Ingredients

Scale
  • 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

  1. Preheat your oven to 350F
  2. Put all the DRY ingredients in a bowl, stirring to combine
  3. Now add in the wet ingredients and stir, making sure all the ingredients are incorporated well
  4. Make sure your cookie sheet is greased well
  5. 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.
  6. Space the scoops around 2 inches apart, you may need to bake a couple rounds to get through all the dough
  7. Bake cookies for around 10 minutes, they will start to get golden and spread
  8. 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

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Filed Under: baked goods, egg free, gluten free, nut free, refined sugar free, snacks, soy free, Uncategorized, yeast free

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Comments

  1. Heather says

    January 23, 2020 at 10:20 pm

    Lol I haven’t made these yet, but the pre-recipe story itself deserves 5 stars alone ???

    ★★★★★

    Reply
    • predominantlypaleo says

      January 24, 2020 at 2:52 pm

      Hahaa! Thanks girly!

      Reply
    • Bev says

      August 4, 2021 at 2:55 pm

      I agree Heather…. and Jennifer I LOVE the predominantly part of your blog’s name and your postings.

      Reply
  2. Kristie Y. says

    January 24, 2020 at 4:22 pm

    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. 😉

    5.0 rating

    ★★★★★

    Reply
    • Kristie Y. says

      January 24, 2020 at 4:25 pm

      also, sorry for being *that* asshole who subs. 😉 but hey, you gotta work with whatcha got!

      5.0 rating

      ★★★★★

      Reply
    • predominantlypaleo says

      January 24, 2020 at 4:41 pm

      LOL you are the best! So glad you liked them (and baby did too!!)

      Reply
  3. AG says

    January 24, 2020 at 8:52 pm

    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?

    ★★★★★

    Reply
    • predominantlypaleo says

      January 24, 2020 at 8:54 pm

      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!

      Reply
  4. Donna E. says

    March 2, 2020 at 2:35 am

    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!

    5.0 rating

    ★★★★★

    Reply
    • predominantlypaleo says

      March 3, 2020 at 2:50 pm

      Thanks Donna xoxoxo

      Reply
    • predominantlypaleo says

      April 22, 2020 at 1:46 am

      Thanks Donna. Real world and sass get us through!

      Reply
  5. Denean says

    April 20, 2020 at 11:34 pm

    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.

    Reply
    • predominantlypaleo says

      April 22, 2020 at 1:45 am

      LOL thanks so much!!

      Reply
  6. Misia Pim says

    April 22, 2020 at 1:40 am

    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.

    ★★★★

    Reply
    • predominantlypaleo says

      April 22, 2020 at 1:45 am

      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!

      Reply
  7. Julie Quates says

    April 28, 2020 at 12:49 am

    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.

    5.0 rating

    ★★★★★

    Reply
    • predominantlypaleo says

      April 28, 2020 at 11:45 pm

      Yay thank you thank you!!!

      Reply
  8. Amy Wright says

    July 8, 2020 at 8:29 pm

    I have oat flour. What’s the equivalent of 1 cup ground oats to oat flour? still 1 cup?

    Reply
  9. Naomi Hovey says

    July 8, 2020 at 10:27 pm

    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!

    ★★★★★

    Reply
  10. Mark Iwanicki says

    October 11, 2020 at 1:10 pm

    Could you use an egg instead of gelatin? How many would you need?

    5.0 rating

    ★★★★★

    Reply
    • predominantlypaleo says

      October 22, 2020 at 4:04 pm

      Possibly! You may just need a tablespoon but I haven’t tried.

      Reply
  11. Siddhi Raina says

    November 16, 2021 at 9:45 am

    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 !

    5.0 rating

    ★★★★★

    Reply
  12. Atishay says

    November 22, 2022 at 7:02 am

    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!

    4.0 rating

    ★★★★

    Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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