These cookies were a LIFE-SAVER when I was eating dairy free for my daughter. They were easy, cheap, and I could freeze the dough to solve my ice cream cravings. I adapted the recipe from several different recipes…you can really play around with the ingredients (add more nuts, more oatmeal instead of nuts, coconut flakes instead of nuts, etc.). The first time I made them, I used all coconut oil (instead of shortening). They had too much coconut flavor for me….I liked the half shortening, half coconut oil combo the best. If you use only shortening (and omit the coconut oil), make sure you use butter flavored shortening. I didn’t get a photo of them once they were cooked (because I usually end up just eating the dough frozen…don’t judge). But they cook up beautifully…nice and chewy the way cookies were meant to be.
9/10 I think they could be a 10/10 if I could use butter 😉
Makes about 9 dozen little cookies
Prep: 10-15 minutes (doesn’t include cook time)
1/2 cup shortening
1/2 cup coconut oil
1 cup slightly packed brown sugar
1 cup white sugar
2-3 eggs (I like the chewiness that 3 eggs gives)
2 teaspoons vanilla extract
3 cups oatmeal (or 2 cups oatmeal, 1 cup flaked coconut)
2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole wheat)
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3/4 tsp cinnamon
2 cups Ghirardelli dairy free chocolate chips (see picture below) or any dairy-free chocolate chip. MAKE SURE YOU CHECK THE INGREDIENT LIST ON THE BACK! I accidentally ate dairy so many times because I didn’t check the back. If it says “milk fat”, it has dairy in it.
1 cup chopped nuts (I prefer pecans or almonds)
1. Preheat oven to 375. In a large bowl, cream shortening, coconut oil, and sugars until smooth and fluffy. Beat in eggs and vanilla.
2. On top of the sugar mixture, pour in (in this order) the oatmeal, flour, baking soda, baking powder, salt, and cinnamon. Use a fork to whisk in the baking powder and soda into the flour before mixing everything into the sugar mixture.
3. Add chocolate chips, coconut (if using), and nuts. These are the only dairy free chocolate chips I could find (without ordering specialty ones) in our local grocery store. Again, check the back…you never know when a company will change their ingredients.
4. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets. Bake at 375 for 8-10 minutes or until edges are very lightly browned. Don’t overcook these unless you like crunchy cookies…especially if you used whole wheat flour!