Oatmeal Cookies

It is always a challenge to create tasty baked snacks for folks with specific food allergies but It certainly can be accomplished. These delicious cookies were created for kids that had both egg and nut allergies and although it took a little tweaking to get them just right, the final version turned out really well and the kids loved them. I added chocolate chips to one batch, and then raisins to another and both options turned out great and were enjoyed by the entire family. These oatmeal cookies are chewy rather than crisp and will stay fresh for 5 to 7 days if stored in an airtight container.

Why Healthy

  • These cookies are both nut free and egg free for those with allergies. If dairy allergies are an issue you can easily substitute dairy-free shortening for the butter listed.
  • Oats contain a good amount of protein, are high in fiber, and rich in thiamine, folate, B5, iron, magnesium, zinc, copper, and manganese.



Oatmeal Cookies

These cookies are both egg and nut free yet are a delicious, healthy snack for kids with allergies.

Yield: Serves 12

Prep Time: 10 mins

Cook Time: 10 mins


1/2 Cup Butter (or Dairy-free Shortening)
1 Cup Sugar
3/4 Cup Unsweetened Smooth Applesauce
2 Cups Unbleached All-purpose Flour (or Half All-purpose and Half Wholewheat Pastry Flour)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
2 Cups Regular Oats
1 Cup Either Raisins or Chocolate Chips


Preheat oven to 375 degrees F.
In a bowl, combine the butter, sugar, and applesauce with an electric mixer until smooth.
In a separate bowl, mix the flour, cinnamon, baking soda, and salt.
Add the flour mixture to the moist ingredients and mix just until combined.
Stir in the oats and raisins or chocolate chips with a wooden spoon.
Line two baking sheets with parchment paper or silicon sheets and drop the cookies using a tablespoon onto the sheets, allowing space between each.
Bake for about 10 minutes or until the cookies are light brown and fairly firm to the touch. (The cookies will firm up more as they cool)
Cool to room temperature and then store in an airtight container.


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