Dairy, Egg, and Soy Free Chocolate Chip Cookies

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I was craving something chocolate and sweet, and these cookies did a good job of satisfying me. Too good, actually. I ate the whole two dozen cookies in two and a half days. Oink oink.

1/3 cup of peanut butter (almond butter can also be used)
2 tablespoons grapeseed oil
1 cup sugar
1/3 cup almond milk
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old fashioned oats
3/4 cup dairy free semi-sweet chocolate chips

Preheat oven to 425 ° F. You can use a large baking sheet prepped with cooking spray, but I found these came out much better on my pizza stone. Whisk together the first five ingredients until the mixture is nice and smooth and set aside. In a separate bowl combine the flour, oats, baking soda, and salt. Add these dry ingredients to the first mixture and stir to combine. Fold in the chocolate chips. Drop the batter by large spoonfuls on to your stone or prepared baking sheet. Bake for about 8 minutes, remove and let cool ten minutes. After ten minutes transfer the cookies to a cookie rack. Or if you’re like me, eat half a dozen while their still warm  🙂

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  1. I made these today. I had to sub canola oil for grapeseed oil, quick oats for old fashioned (which I was very nervous about but had to whip these up quick), and all purpose baking flour for the whole wheat pastry flour. I have to say, they were delicious, and soooo good warm. My 2y/o critic didn’t feel the same but he’s a tough cookie. I’m curious to see how good these would be if I used all the right ingredients….

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