Gluten and Dairy free Oatmeal Cookies with Milk by Randy Cockrell

February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.

Oatmeal Chocolate Chip Cookies

From

The back of the box of Great Value 100% Old Fashioned Oats

Mise-en-place for cookies by Randy Cockrell

1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.

1 Cup Sugar

1cup light brown sugar firmly packed

2 eggs

2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)

1 1/2 tsp vanilla

1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)

1/2 tsp salt

1 tsp backing soda

1 tsp cinnamon

4 Cups Old Fashioned Oats

1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)

See the rest over on Chicklets in the Kitchen!