Dairy-Free Oatmeal Cookies with Flax Egg and Coconut Oil
Soft, chewy oatmeal cookies made dairy-free with coconut oil and almond butter instead of traditional butter. These wholesome treats feature a flax egg for binding, coconut sugar and maple syrup for natural sweetness, and customizable add-ins like raisins and walnuts. Perfect for those avoiding dairy or seeking a healthier cookie option. The combination of rolled oats and oat flour creates ideal texture while cinnamon adds warmth. Great for lunchboxes, afternoon snacks, or sharing with friends who have dietary restrictions.
Ingredients
- 2 tablespoons coconut oil, melted
- ¼ cup almond butter, unsalted, natural creamy
- 3 tablespoons coconut sugar
- 3 tablespoons maple syrup, pure
- 1 flax egg, 1 tablespoon ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes
- ½ teaspoon vanilla extract, pure
- 1 cup rolled oats
- ¼ cup oat flour, plus 2 tablespoons, very finely ground
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins, or chocolate chips(optional)
- ¼ cup walnuts, chopped(optional)
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper
- 2
Whisk together coconut oil, almond butter, coconut sugar, maple syrup, flax eggs and vanilla in a medium bowl
- 3
Stir together oats, oat flour, baking powder, cinnamon and salt in a large bowl using a rubber spatula
- 4
Pour wet mixture over dry mixture and fold until well mixed
- 5
Fold in raisins, chocolate chips and walnuts
- 6
Scoop cookie dough balls onto prepared baking sheet and flatten with a fork to desired thickness
- 7
Bake for 12-16 minutes until done
- 8
Cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely
Tips
Make flax eggs ahead by whisking ground flaxseed with water and letting sit 15 minutes until gel-like for proper binding.
Ensure oat flour is finely ground, not coarse, for best texture - pulse rolled oats in food processor if making homemade.
Flatten cookies with fork before baking as they spread very little during cooking, unlike traditional cookies.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be scooped and refrigerated up to 24 hours before baking
Serve at room temperature as snack or dessert
Common Mistakes
Use very finely ground oat flour to avoid gritty texture
Let flax eggs set full 15 minutes to properly thicken and bind
Cool completely on baking sheet before transferring to prevent breaking
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without oat flour?
Yes, pulse rolled oats in food processor until very fine flour forms, or substitute with almond flour using same amount.
What if I don't have flax eggs?
Replace with 1 regular egg or 1/4 cup applesauce, though texture will be slightly different than original.
How long do these cookies keep?
Store in airtight container at room temperature up to 1 week or freeze up to 3 months.