in the kitchen: crunchy oat cookies

I’m not a huge fan of nut-free baking but I hate standing in front of my pantry while I’m packing my son’s lunch for preschool feeling terrified that I’ll accidentally send him to school with a cookie I’d forgotten I added nuts to then BAM! I’m that mom that put the child that’s allergic to nuts at risk. It’s hard though! Nuts are such an easy way to sneak in some healthy fats and my children love them.

But we need to be school-safe so I made these. And they’re awesome. They’ll be a regular around here and in the lunchbox.

Especially considering I can whip them up without needing eggs or butter (both of which I ran out of today).  I found this recipe from Worry Free Treats cookbook by Vera Zakher.  All 60 of her recipes have no cow’s milk, eggs or nuts (but of course if you’re not allergic/sensitive to milk, feel free to use that in place of soy like I did). I love having this book close by so I can access recipes for safe treats at anytime without scouring the internet!

Now, you’d think oat cookies (like oat cakes) would be flat and dry but these turned out perfectly crunchy on the outside and soft and chewy on the inside.

– 1 cup flour

– 1/4 cup white sugar

– 1/2 cup brown sugar

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/3 cup canola oil (I used olive oil)

– 3 tbsp milk mixed with 1 tsp vinegar

– 1 tsp vanilla

– 1/2 cup rolled oats

Mix ingredients in order of the recipe with a wooden spoon until smooth.  Drop the dough by rounded tablespoon fulls onto a cookie sheet lined with parchment paper. Bake  at 400 degrees for 8-11 minutes or until slightly golden on top. Transfer to a plate to cool.

These would be fantastic with chocolate chips and/or raisins, but since there’s a fair bit of sugar in them already I haven’t gone there…yet  ;)

About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since 2009, Amanda Robinson has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their homes without being too “crunchy” or “granola”. Amanda is passionate about design, wellness and inspiring moms to make more eco-friendly and healthy choices without having to trade in their stilettos for Birkenstocks. In addition to Natural Mommie, Amanda is also the owner and designer behind Top Knot Style - a beautiful collection of handmade oversized luxury knitwear.

10 thoughts on “in the kitchen: crunchy oat cookies

  1. These are great!! I love the flavor. I can’t believe not eggs either. Wonderful for kids and adults. Does any one know how many calories???????

    1. When I made these good cookies I used 3/4 cup whole wheat flour and 1/4 cup unbleached flour. I did figure the calorie count on these yummy cookies making 20 rounded tbsp would be 96 cal per cookie. I used whole wheat to be a little more healthy and they are great!!

      1. Leesa I’m so happy you liked them! I love the texture and the flavor. Good to know about the whole wheat – haven’t tried them with it yet. x

  2. This was so nice to read! I wish more parents were like you! My daughter is allergic to nuts, and while she’s not in school yet I hear horror stories all the time. My husbands co-worker’s son just had to go to the emergency room for a eating a cookie his friend shared with him. I have gotten so much slack from people in play groups about her allergies it makes me want to home school her, but I’m not going to. Thank you for being such a responsible mama!!

    1. I can only imagine how stressful it is to have a child with allergies! A friend of mine is so allergic to nuts she starts having problems when she’s in the same room so I guess that’s always in the back of my head. Just because the allergic child isn’t eating it doesn’t mean it couldn’t affect them. You just never know!

    2. All school should have the proper training when dealing with food allergies and all parents and children should be aware of the danger of food allergies. We need to educate everybody and not only the people concerned. The problem is the other kid not yours.
      Last year I went to my son school (he doesn’t have allergies) and in the class I presented my book and explained to them the danger of food allergies. I am sure you can go to your school and offer a day without most common allergies so all kids could feel the same and parents can start learning! A cooking class without common allergens!
      Good luck, Vera Zakher/Author/ Worry Free Treats

    1. If you want to add protein to the cookies, just put in some hemp seeds, it will give it a nutty taste and add 10g of protein for 3 tbsp. of seeds.

  3. my daughter has a friend with egg allergies and these will be great to be able to have her over and they can bake together

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