I’m not a huge fan of nut-free baking but I hate standing in front of my pantry while I’m packing my son’s lunch for preschool feeling terrified that I’ll accidentally send him to school with a cookie I’d forgotten I added nuts to then BAM! I’m that mom that put the child that’s allergic to nuts at risk. It’s hard though! Nuts are such an easy way to sneak in some healthy fats and my children love them.
But we need to be school-safe so I made these. And they’re awesome. They’ll be a regular around here and in the lunchbox.
Especially considering I can whip them up without needing eggs or butter (both of which I ran out of today). I found this recipe from Worry Free Treats cookbook by Vera Zakher. All 60 of her recipes have no cow’s milk, eggs or nuts (but of course if you’re not allergic/sensitive to milk, feel free to use that in place of soy like I did). I love having this book close by so I can access recipes for safe treats at anytime without scouring the internet!
Now, you’d think oat cookies (like oat cakes) would be flat and dry but these turned out perfectly crunchy on the outside and soft and chewy on the inside.
– 1/4 cup white sugar
– 1/2 cup brown sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/3 cup canola oil (I used olive oil)
– 3 tbsp milk mixed with 1 tsp vinegar
– 1 tsp vanilla
– 1/2 cup rolled oats
Mix ingredients in order of the recipe with a wooden spoon until smooth. Drop the dough by rounded tablespoon fulls onto a cookie sheet lined with parchment paper. Bake at 400 degrees for 8-11 minutes or until slightly golden on top. Transfer to a plate to cool.
These would be fantastic with chocolate chips and/or raisins, but since there’s a fair bit of sugar in them already I haven’t gone there…yet 😉