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Gluten-free Allergy-friendly Oatmeal Cookies

Try these gluten-free allergy-friendly oatmeal cookies and you'll love them!  Whether you are Celiac, have food allergies, or just love good cookies, you MUST try them! Cooking is complicated for me and has only gotten more complicated over the last year.  Not the actual act of cooking, because I can follow directions and all that (well, most of the time I can).  The complicated part is figuring out what I can make that EVERYONE in our house can eat.  My mom, oldest daughter, and I all have Celiac Disease.  My mom, husband, and son are lactose-intolerant.  My baby has an egg allergy (along with a whole host of food intolerances).  Gluten-free cooking I am fairly used to after 14 years of living this, but all these new issues for the baby?  How on earth can I manage to make something that everyone can eat AND like?

Pity Party Time

With each new complication to life I’ve had myself a pity party.  Since Isabelle is still breastfeeding I can’t have what she can’t have.  So I grieved.  I grieved having to give up yet another food for her sake. Then I moved on and figured out something I can cook that meets those specifications.  After all, my goal is to fearlessly tackle the challenges of motherhood, and food allergies and intolerances are some of the challenges I face.  My goal is that my baby doesn’t have to ‘do without’ as she grows.  I want her to get to lead as normal of a life as possible, and that includes treats and baked goods.  So, I was determined to find a way to bake treats that were free of gluten, dairy, soy, almonds, chocolate, bananas, eggs, and rice (she has a few other intolerances, but leafy greens are a bit irrelevant to cookie baking).

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Time To Move On

Anyone know where I can find a magical unicorn?  Finding one of those felt less difficult than figuring out a treat that I had the skills to bake, that tasted great, and that met all of our needs.  BUT, I was determined to find a way to bake treats that were free of gluten, dairy, soy, almonds, chocolate, bananas, eggs, and rice.  Oatmeal cookies have always been one of my favorites and since the rice-free, GF flour mix I created is heavy on oat flour I figured these would be the perfect cookie for my experiment!  I mustered up all the courage I could (baking experiments still make me a bit nervous), grabbed the oatmeal cookie recipe that has served us faithfully for years, and set to work.  Thankfully I have a house full of willing taste-testers, so I had plenty of opinions to help judge my success.  🙂 The verdict is in and these cookies were a BIG hit!

Gluten-free Allergy-friendly Oatmeal Cookies
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  • 2 cups Rice-free Flour Mix
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup Earth Balance margarine (soy-free version), softened
  • 1 cup white sugar
  • 1 1/4 cup brown sugar
  • 2 Tbsp Bob's Red Mill Egg Replacer
  • 4 1/2 Tbsp coconut milk (from the carton, not can), divided
  • 1 tsp vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups dried fruit (I like dried cranberries)
  • Rice-free Flour Mix
  • 2 cups oat flour
  • 2/3 cup sorghum flour
  • 1/2 cup tapioca flour
  • 2 tsp xanthan gum


  1. Mix your Rice-free flour mix. Feel free to make a double or triple batch to keep on hand.
  2. Preheat oven to 350*
  3. Line cookie sheet with parchment paper.
  4. In a bowl whisk together first four ingredients.
  5. Beat margarine and both sugars in a stand mixer until light and fluffy.
  6. While the margarine mix is going, combine egg replacer with 4 Tbsp of coconut milk. Mix it well and let sit for 1 minute, then stir it again.
  7. Add egg replacer, vanilla, and 1/2 Tbsp coconut milk to margarine mix and beat till fully combined.
  8. Gradually add the dry ingredients to mixer and beat until thoroughly mixed.
  9. Stir in oats and dried fruit by hand.
  10. Drop cookie dough by tablespoon (or with a cookie scoop) onto parchment-lined pans.
  11. Bake for 10-14 minutes (10 minutes will produce fairly soft cookies, 14 minutes will make crunchy cookies). **NOTE: These cookies won't look fully set when you pull them out)**
  12. Cool cookies on pan for 5 minutes before transferring to a cooling rack.

This Post Has 4 Comments

  1. Annette
    Sending this to my SIL: my nephew can't do eggs, wheat, nuts, or flax!
    1. heather
      Awesome! I hope they enjoy it!

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