Grandma’s Oatmeal Cookies

wheat-free*, dairy-free, egg-free, peanut/nut-free, soy-free

Grandma Carey's Oatmeal Cookies

This cookie recipe is very flexible and lends itself well to food allergy changes.


  • 1/2 cups brown sugar
  • 1/2 cups white granulated sugar
  • 1/2 cups shortening
  • 1 egg
  • 1 teaspoons vanilla
  • 1 tablespoons milk, cow's
  • 1 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 cups oatmeal


Heat oven to 350 degrees.
Beat brown sugar and granulated sugar, shortening (can use coconut oil, canola oil or butter), egg, vanilla and milk until smooth.
Sift together flour, baking soda, baking powder and salt. Add all at once to egg mixture. Beat until smooth.
Add oats and mix well. Add 1/2 cup (optional): butterscotch chips, nuts, chocolate chips, raisins, Craisins, or other mix-in to oatmeal mixture.
Drop from teaspoon onto cookie sheet, 2 inches apart. Bake 12 minutes or until light brown. Remove from oven and allow to cool on cookie sheet for 2 minutes before removing.
Yield: 3 dozen cookies

Allergy Changes:

  • Soy Allergy (shortening): substitute 1/2 cup butter, non-dairy margarine, coconut oil or canola oil
  • Wheat/Gluten Allergy* (flour): substitute 1 1/4 cup ground oats (oat flour – made in coffee bean grinder)
  • Egg: Use EnerG egg replacer equal to 1 egg
  • Milk: substitute 1 Tbsp non-dairy milk (rice, almond, coconut, soy)

(*non-certified gluten-free oats may contain traces of wheat)

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3 Responses to Grandma’s Oatmeal Cookies

  1. Jennifer says:

    These sound yummy. We’re trying to stick to natural sugars now – honey, molasses, maple syrup, etc. Have you tried this without the brown sugar? I’m always worried the consistency won’t be the same. I guess I’d cut out the milk to help balance the liquids.

    • Cook says:

      They are fantastic! My son requested them for his school birthday treat last week. I had someone just ask me the other day if honey would work in place of the sugar. I’ve never tried it. Perhaps it would be a good idea to cut out the milk. 1 cup of honey sounds like an awful lot though because it is pretty strong. I’ll have to full around with the recipe to see what I can do with it without the sugar. I may have made it with raw sugar before, if that is allowed for you. That would work fine! Let me know if you try the honey route before I do 🙂

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