The New + Improved Oatmeal Cookie

So my last post about oatmeal cookies was good.

But…why settle for “good” when you can have “great”?

Naturally, I set out to make a better oatmeal cookie. One that was as yummy as it was beautiful.

If oatmeal cookies can be beautiful….


That’s the dough, wrong picture!


There we go.

Oatmeal Chocolate Chip Cookies (Improved!)
gluten & dairy free

1/2 + 1/4 cup earth balance
1/4 cup coconut oil
3/4 cup sweetener
3/4 cup brown sugar
1 teaspoon vanilla extract
1 tbsp ground flaxseed + 3 tbsp water (no flaxseed? use 1/4 cup applesauce)
1 1/2 cups GF flour of choice (I used Pamela’s, but oat flour would work)
1 tsp baking soda
1 tsp ground cinnamon
1/2 teaspoon ground allspice
3/4 cup raisins
3/4 cup dairy free chocolate chips
1 1/2 cups GF oats
Optional: Nuts or any variety of dried fruit!

1. Preheat the oven to 375 degrees.

2. Cream the earth balance and coconut oil and add the sugars, vanilla extract, and flaxseed + water, blending until smooth.

3. Add the dry ingredients (except for the chocolate chips, raisins, and oats) to the wet and mix well.

4. Add the raisins, chocolate chips, and oats to the mixture and drop tablespoons of batter onto a greased cookie sheet (or you can use parchment paper). Put them in the oven for 7-10 minutes.


All I can say is that if its rainy outside and you have nothing to do, make these.



Question Time!
What is your favorite rainy day activity?


5 thoughts on “The New + Improved Oatmeal Cookie

  1. These look great! I know this might sound crazy, but something to try– take the recipe on the quaker oats box and replace the raisins with dried cherries- they are amazing!

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