A big THANK YOU to Quaker Oats for their delicious recipe on the back of their Oats container. I used to make this same recipe before allergies and it was delicious. I figured I’d try to change it around and make it allergy free (for us). This oatmeal raisin cookie recipe contains no dairy, no soy, no egg, and no nuts. We gobbled them up while they were still warm and had to stop ourselves at four cookies. Yes, they’re THAT good!
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| Allergy Free Oatmeal Cookies no dairy, no soy, no egg, no nuts |
I followed the recipe on the container (shown below). But I made changes to it. I used Spectrum Organic Shortening in place of the butter, Ener-G Egg Replacer in place of the eggs, and added 1/2 cup of dried cranberries, and 1-3 large Enjoy Life Foods Mega Chunk Chocolate pieces (to each cookie) and I also switched out the flour and used King Arthur’s Gluten Free Flour Mix. They also had to cook for a lot longer than the recipe states.
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| Original Vanishing Oatmeal Raisin Cookie Recipe |
They turned out like this:
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| Allergy Free Oatmeal Raisin Cookie Wheat Free, Dairy Free, Soy Free, Egg Free, Nut Free |
Allergy Free Vanishing Oatmeal Raisin Cookie
1/2 cup + 6 Tbsp of Spectrum Organic Shortening
3/4 cup brown sugar
1/2 cup granulated sugar
Ener-G Egg Replacer for 2 eggs
1 tsp vanilla extract
1 1/2 cups flour (we used gluten-free flour)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats
1 cup raisins
1/2 cup dried cranberries
1 large chunk of chocolate to each cookie
1. Heat oven to 350 degrees. Using a mixer beat shortening and both sugars until creamy.
2. Add egg replacer and vanilla. Beat well.
3. Add flour, baking soda, cinnamon, and salt. Mix well.
4. Add oats, raisins, and dried cranberries. Mix well.
5. Drop dough by rounded tablespoon onto cookie sheet. Add chocolate and press down firmly.
6. Cook for 15 minutes.
Makes 48 cookies.
I gotta go… I have a mess to clean up! Enjoy!!!
Elizabeth 🙂
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