Gluten Free/Dairy Free Oat-Chocolate Chip-Almond Butter Cookies

Recipe submitted by Strong Momma, Rachel


“I have Celiac disease and therefore cannot eat gluten. I’m currently breastfeeding and my little guy doesn’t tolerate dairy, so I cut that from my diet a few months ago. Allergen-free cooking and baking requires creativity and flexibility for sure! Thankfully I have another strong mama friend, Jamie, who is a queen of allergy-friendly baking who shared with me a recipe right after my little guy was born that I have made time and time again. This recipe is hers with some tweaks of my own. As an added bonus, these cookies have oats and flaxseed which some people say aids in milk production.” – Rachel


3/4 cup organic coconut sugar
1/2 cup almond butter
1/4 cup organic no sugar added applesauce or a small mashed banana
1/4 cup oil (I use coconut oil, palm oil or a blend of the two or sub more applesauce. You may also use butter or a butter substitute)
1 tsp pure vanilla extract
1 egg
2 T flax meal mixed with 4 T water to form a paste/gel-like substance (mix water and flax in a small bowl and allow to rest while you prepare other ingredients)
1/2 tsp baking soda
1 tsp (aluminum free)baking powder
1 cup oat flour (you may make your own by grinding steel cut oats into flour in a food processor)
1 1/4 cup gluten free flour blend/baking mix of your choice
1 cup allergy-friendly chocolate chips (Enjoy Life brand are GF/DF)


Preheat oven to 350 degrees. Mix coconut sugar and wet ingredients (almond butter, egg, vanilla, flax+water, applesauce, oil) in one bowl and dry ingredients in another. Incorporate dry ingredients into wet ingredients, adding chocolate chips last. Drop spoonfuls on a baking sheet lined with parchment paper or baking mat. Bake at 350 for approximately 12 minutes (watching them, of course, knowing that all ovens may act differently!) until browned and slightly puffed up. Enjoy!!