Gluten Free Chocolate Chip Oatmeal Bars

Cookies taste good. The end.


  • 2 1/4 cup rolled oats (check for gluten-free status)
  • 3/4 tsp baking soda
  • 3/8 tsp salt
  • 6 tbsp turbinado sugar
  • 3 tbsp agave or maple syrup
  • 1/3 cup chocolate chips or mini chips (check status)
  • 3 tbsp canola oil
  • 3 tbsp soy or almond milk


Place the oats in blender (a grinder or food processor is also fine) and pulse until the consistency is more flour-like but not totally fine.

Add remaining ingredients and mix. Adjust for texture by adding more milk if needed.

Form into cookies or bars, and try to get them about 1/3 inch thick.

375* for 8-10 minutes, or until cookies start to slightly brown around edges and appear really dry.

Allow to cool before removing from pan. If you try to remove them too soon, they will fall apart.

No-Dairy Chocolate Chip Cookies

There are some chocolate chip cookie addicts in our house. Usually, we just get them from the bakery in the grocery store, but they aren’t making them right now. So, I whipped up a batch today. They were easy and very tasty.


  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup vegan butter, softened
  • 1/4 cup non-dairy milk (I used soy, oat would probably be good)
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 5 oz vegan semi-sweet chocolate chips


  • Mix butter, milk, vanilla, and sugar until sugar is fully incorporated into the butter. You can do this with a hand mixer or just a spoon/whisk.
  • Add flour, baking soda, and salt and mix by hand until combined. You may have to do this with a dough whisk or your hands.
  • Add chocolate chips and mix in. Don’t over mix.
  • Place dough in freezer for 30 minutes.
  • Preheat oven to 350*
  • Using your hands, make small balls of dough, flatten slightly, and put on parchment lined baking pan, leaving a little room between.
  • Bake for 10-12 minutes until they just begin to slightly brown on the outer edges.
  • Remove and allow to cool 2-3 minutes and then transfer to a wire rack to complete cooling.
  • Eat cookies.

A picture of Astrid because she is just cute.

Vegan Lemon Shortbread Cookies

I’m feeling a little dreary, so when a friend posted a picture of some lemon cookies, it seemed like exactly the right thing to bake. I scouted around online, read a bunch of recipes, reviewed my own shortcake recipes, shoved them all together, and this is what resulted!



  • 1.5 cup vegan butter, at room temperature
  • 1 cup sugar or brown sugar
  • 3 cups all-purpose flour
  • 2 tablespoon lemon zest
  • 1 tsp lemon juice
  • pinch salt


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • oat or soy milk as needed


  • Beat together the vegan butter and sugar until smooth and creamy.
  • Sift and then slowly add the flour, mixing until combined. Dough will appear crumbly!
  • Preheat oven to 350º F.
  • Now you have 2 options. You can refrigerate for an hour, roll out to ¼-inch thickness and use a cookie cutter. Or, you can skip refrigerating and press into mini muffin tins.
  • Bake for 10-12 minutes, and then watch until golden on top.
  • Cool on cookie sheet or in muffin tins for 5 minutes before transferring to a wire rack to cool completely.
  • To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add oat or soy milk, a tiny bit at a time while whisking until the icing becomes smooth and is the consistency you like.
  • Spread or drizzle icing over cooled cookies.
  • Makes ~ 3 dozen