Molasses Oatmeal Chip Cookies {gluten, dairy & egg, refined sugar free}
Prep time
Cook time
Total time
Serves: 14-18 cookies
  • 2 cups gluten free oats
  • ½ cup coconut sugar
  • ½ cup ground flax
  • ¼ cup water
  • ¼ cup coconut oil
  • ¼ cup molasses {optional}
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp maple extract {optional}
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup of chocolate chips {lily's stevia sweetened}
  • *Egg Free version below in notes
  1. Sift dry ingredients (except the coconut sugar and chips) together.
  2. Mix the oil, molasses, water, coconut sugar, extracts & egg {or egg re-placer: flax & water}.
  3. Add the liquid ingredients to the dry mixture and mix well; add the chips last.
  4. On stoneware/cookie sheet, use a tablespoon scoop of batter and round dough into balls.
  5. Bake in a 350 oven for 12-15 minutes depending if you like a crisper cookie.
I have made these without the molasses and maple extract and they were just as amazing! If you use the measuring cup for coconut oil first then for the molasses, it will slide out with ease. When spooning the batter onto your cookie sheet it can get sticky but wetting your hands helps to pat them together. *If you need these to be egg free, cut the oats to 1½ cups and pulse them in food processor to get them a tad grounded up. Use ½ cup water with ½ cup ground flax, forming a gooey liquid. Adding few tablespoons of chia is helpful to when not using eggs.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at