Dairy Free Oatmeal Cookie

A few weeks ago my husband asked me if I would bake cookies with him. I don’t think my ears have ever those words before. I thought in case this opportunity never presented itself again, I should run with it. He had a hankering for oatmeal raisin cookies, and they sounded good to me, too. Boy were the cookies good! But I kept thinking of ways to make them healthier. So I followed the recipe as it was, except I substituted butter with coconut oil and white flour with wheat flour. I also ground up and threw in some chia seeds.

This is what I got:

Matt had been gone for the evening and the cookies were cooling when he came home. He said, “Oh, what are you making?” I was pretty skeptical that my sweet tooth loving husband would ever come near these. I tried to play it cool and replied, “I was just baking some oatmeal cookies. Would you like to try one? He grabbed one and said, “Oh, these are good!” There you have it everyone, if my husband, aka “the cookie monster” approves of these, then they have to be good.

I know, I know, you might be thinking that a cookie is still a cookie no matter what. So just eat a cookie. What is the big deal?  I wholeheartedly agree. A cookie is still a cookie, but every little bit helps. If I can replace all of the bad fat with good fat without really noticing it in the taste or texture, it’s making a difference. And if wheat flour can replace white and still taste good, I’m all for it.

Here is what you need:


1/2 cup plus 6 tablespoons coconut oil
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs- room temperature
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1/4 cup ground chia seeds
1/2 cup raisins
1/2 cups chocolate chips

Preheat your oven to 350 degrees. Then take your coconut oil and put it in a container of hot water. It takes a couple minutes for the oil to become liquid in the water. It’s a good idea to take your eggs out of the fridge to bring them to room temperature. This helps the coconut oil blend well with the other ingredients while staying liquid.

Combine the flour, salt, baking soda and cinnamon in a bowl. Set aside

In another bowl take the coconut oil and beat it with the sugars. Then add the vanilla and eggs and beat again. Slowly add the flour mixture and mix it well.

Mix in oats, raisins, chocolate chips and chia seeds. Place rounded spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes. Let cool for a couple minutes and enjoy! Don’t be worried if they don’t flatten out like a traditional oatmeal cookie, they will still be delicious.

Nikki Stenson

I am a wife to my husband, Matt and a Mom to my son, Micah. I live a simple life and eat a lot of oatmeal.

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