Dairy-Free Oatmeal Cookies

I’m a big baker and always love creating new recipes when I have time. My husband was recently found to have a full dairy allergy and thus most of my go-to dessert recipes have been rendered unusable. I’ve been playing around quite a bit with dairy-free alternatives, hoping to keep the changes as unnoticeable as possible. Cookies, in my humble opinion, need to have a little crunch on the outside, but remain gooey and soft on the inside. I’m so thrilled to say these cookies do just that! I’ve used coconut oil as a substitute for the butter and the consistency remains the same as many of my standard recipes. The key is to ensure the dough is refrigerated prior to baking to ensure the cookies do not spread in the oven. This recipe is quick to put together and even a faster bake. I love that we’re easily able to swap out the add-ins for whatever we have in the pantry. This will be a go-to for our family for the foreseeable future. We hope it will be the same for you! Be sure to tag us in your baking adventures and leave us a comment on how they turn out!

Click HERE to download the recipe! Happy baking!