Gabriela's Oat Cookies: dairy-free, soya-free, egg-free, nut-free
These are my 12 year old daughter’s cookies, she makes them all the time and in fact the ones without the raisins on this post are ones she’s made. The difficulty when having to find a recipe for egg-free, dairy-free and other exclusions is to find something that taste as good as normal ones. These cookies taste good enough, they taste nearly as as good as all-butter cookies…ok I said…nearly…nothing taste as good as butter for me. This is a cookie that Bikerboy will eat happily with his cup of tea and not notice it’s dairy-free. What I would say is quite important to compensate for the lack of butter taste is to add the vanilla extract. Obviously if you don’t have an issue with dairy make these with real butter.
The texture of this cookie is all in the baking and this is where you’ll decide how you want it, a slight chewier centre or a crispier one. If you’re aiming for a crispier result you need to essentially dry it out in the oven and cooking at a slightly lower temperature for longer is a good idea or sometimes I just turn the oven off and let it sit there for an extra ten minutes. The crispier texture is the way my daughter prefers, it has more of a melt in your mouth affect.
The other variable is how thick you have the cookie prior to baking and whether you use baking powder or not, both of this will determine slightly the texture inside and how much they’ll spread. This mixture will sit happily in the fridge unbaked for days and then you can bake a few at a time…they’re lovely still warm!
Gabriela’s Oat Cookies
Pre-heat oven to 180C fan / 320 F / gas 2
- 225g dairy-free margarine or butter
- 150g sugar. I use light muscovado sugar, but have also made them with half brown & half white sugar or all white sugar.
- 200g oats
- 150g plain flour
- 1 teaspoon of baking powder. You can leave it out, it will mean they’ll be slightly flatter.
- 1 1/2 teaspoon of real vanilla extract
- 100-150g of raisins or chopped dried fruit – optional
Mix all of the ingredients above except the dried fruit and mix well until the butter and oats are well amalgamated. Mix in the dried fruit. Shape the cookies and placed them on baking sheets. Depending on the size you can have from 8-10 cookies.
Bake in the pre-heated oven for about 15 minutes, they should have changed to a darker golden colour.
If you want to dry them out further turn the oven off but put a teatowel in the way of the oven door leaving it ajar just slightly and let the cookies bake further for another 10-15 mins with the residual heat of the oven.
There are a lot of dairy-free butter alternative but usually contain soya too. I have found a dairy-free & soya-free one called Pure but it’s only available in very large supermarkets or Waitrose. The pack of Tomor below is easily available in the Kosher section in the supermarket and is dairy-free but not soya-free.