Dairy Free Oatmeal Cookies





Introduction: Dairy Free Oatmeal Cookies

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^
These dairy free oatmeal cookies are amazing! I made them with coconut oil instead of butter, and I couldn't be happier with them. :D They're chewy and caramel-y and full of flavor, even without the butter. So happy I'm able to eat good oatmeal cookies again! Leave out the chocolate chips if you can't find any dairy free ones - they're just as good without.

And the best part? This recipe makes 40ish cookies. So while you might be sad you're using half a jar of coconut oil in them, they'll last a long time!

  • 1 cup melted coconut oil (or two sticks of softened butter if you can have it!)
  • 2 cups brown sugar (can do light or dark - make sure to press it down into the cup while measuring)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups AP flour
  • 1 teaspoon salt (I actually used a little more)
  • 1/2 teaspoon baking soda
  • 3 cups old fashioned oats
  • 1/2 bag of dark chocolate chips, optional
  • 1/4 cup chopped nuts, optional
I ended up using 1 1/2 teaspoons of salt in my recipe - the brown sugar makes the cookies taste like caramel, and the extra salt makes them really yummy.

  1. Preheat the oven to 350 F.
  2. Beat the coconut oil and brown sugar together in a large bowl until the brown sugar is totally saturated and looks like small clumps of sand.
  3. Add in the eggs, one at a time, beating in between.
  4. Add in the vanilla and mix.
  5. Combine the flour, salt and baking soda in another bowl - mix well.
  6. Pour the flour mixture into the wet mixture and beat it until the mixture looks nice and creamy.
  7. Dump in the old fashioned oats (and chocolate chips and/or nuts!) and stir using a spatula.
  8. Store in the fridge until the oven is preheated.
  9. Once preheated, use a tablespoon measure to scoop out rounded spoonful. I like to roll mine into balls.
  10. Place the dough on a baking tray about two inches apart.
  11. Bake 13-15 minutes, or until starting to brown around the edges.
  12. Cool on wire racks and enjoy!
I did my cookies two baking trays at a time - eight cookies on each, to save a little time.

P.S. Try not to eat too many in one setting. They're so rich you'll sugar crash in no time. :)

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I made these but used Alton Brown's idea and toasted 5 cups of gluten free oats at 350F for 20 minutes. After cooling I pulsed 2 cups to flour.
Then followed your recipe (omitting the AP flour, of course) These cookies tasted absolutely heavenly. Everyone loved the "very-oaty-and-mmmmh-what-is-that-fabulous" cookies!

Thanks for this great recipe. I hacked it and turned it into a gluten free and egg free recipe. Plus substituted most of the sugar for xylatol and a little rice syrup. My little boy soda they are the best cookies he's ever tasted:-)

Um, wouldn't step 8 be rather chilly? Plus, it's quite cramped in my fridge. ;o)

1 reply

Hahaha! Thanks for catching that. That was a pretty good typo. :D

Only dairy free if you use an egg substitute and dairy free choc chips. But thats an easy fix. Sounds yummy though!

1 reply

Eggs aren't dairy--fun fact! So you don't have to substitute them.

Nope! Coconut oil is a bit thicker, so if you sub in vegetable, you might need to use less. :)

They look delicious!
Thanks for sharing the recipe!

Awesome Jessy...I haven't been on here in what seems like ages....and I miss seeing all your delicious creations. Plus, dairy-free - even better!