Dairy-Free Oatmeal Cinnamon Cookie

When I just had my first child, a friend brought over a batch of Oatmeal Cookies. She said that they were Lactation Cookies to keep up my milk supply for my nursing baby. Since I need no encouragement to eat desserts, I soon started experimenting with lots of different recipes to create the perfectly chewy, thick, flavorful oatmeal cookie. Four years later, I found the perfect recipe. But, I now avoid dairy since my third baby is somewhat intolerant to it. So, I took out the butter, added coconut oil (the choice of trendy folks these days) and a little bit more liquid to make the cookies soft again and altered the spices just a bit.

Et voila! Here is my adaptation of my favorite cookie: a Dairy-Free Oatmeal Cinnamon Cookie. The dough can be frozen to bake later, the cookies will still be soft the next day and you can even it them for breakfast.

Tips for baking with coconut oil: Coconut oil’s melting point is 75° so it will fluctuate between liquid and solid state in your pantry. I often keep it in the pantry and move it to my fridge if I need it in solid state. I use it as a softened solid for this recipe.

Erica Faith Photography - Dairy Free Oatmeal Cookie

Dairy-Free Oatmeal Cinnamon Cookie


1 cup coconut oil (I look for virgin, unfiltered oil. Trader Joes brand is great)
1 cup white sugar
1 cup packed brown sugar
2 eggs plus 1 egg white
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups quick cooking oats
1 cup old fashioned oats (you can also just use 3 cups of quick cooking oats)
dried cranberries, chocolate chips (optional)


1. In a mixer, cream together coconut oil, white sugar and brown sugar until light and airy. Beat in eggs and egg white one at a time, then stir in vanilla.

2. Combine flour, cinnamon, baking soda and salt. Stir into the creamed mixture. Mix in oats and optional dried cranberries or chocolate chips.

3. Preheat oven to 375° F (190 degrees C). Place parchment paper on cookie sheets. Roll the dough into balls and place 2 inches apart on cookie sheets.

4. Bake for 10-12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.