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Soft, chewy gluten free peppermint oatmeal cookies with white chocolate chunks. You’ll never believe these easy cookies are egg free and gluten free!
These peppermint oatmeal cookies might be my new favorite Christmas cookie of the year. There always has to be at least one new favorite, right? Even though I’m not crazy about white chocolate, these soft cookies with the white chocolate peppermint crunch bits totally won my heart. Let’s talk through how to make these cookies gluten free and even vegan.
Quaker has stated that oats are naturally gluten free. However, gluten can be introduced from rye, wheat and barley during farming, storage and transportation. If you need gluten free, it’s important to buy oats that are labeled as “Gluten Free” so that you know they have not been contaminated. We find gluten free oats right by the regular oats in our grocery store.
There are just a few basic ingredients in these oatmeal cookies: gluten free flour, oats, brown sugar, butter, milk, flaxseed (more on this below), salt, vanilla and baking soda. It’s a fairly basic cookie recipe and most likely have the ingredients on hand.
Once you have the cookies mixed up, add some white chocolate chips and Ghirardelli Peppermint Bark chunks. Once you have the cookie dough balls scooped, press a few extra white chocolate pieces in the top of the cookie. This is how you get the top of the cookies to look like they are overloaded with chocolate. It makes them look pretty instead of bare.
So how do you make oatmeal cookies vegan? In this recipe, we use ground flaxseed mixed with milk as an egg replacement. The key to this mixture is to have the milk very warm when you add the flax seed. Mix it up and let it sit while you cream the butter and sugar. The flaxseed milk mixture will thicken as it sits.
What about the milk that you use in the flaxseed mix? Any milk would work. We’ve used cows milk and coconut milk, but any nut milk should also work.
And the butter? Coconut oil doesn’t work the best in this recipe, so if can’t use butter, use a dairy free butter alternative.
With just about any cookie, it’s a good idea to bake them on parchment paper or on a non-stick baking mat. You’ll have no problem getting the cookies off the pan that way. And…it’s easy cleanup! Don’t forget to use parchment paper with these cookies.
You’ll want to let these peppermint oatmeal cookies cool on the pan for about 10 minutes. They may fall apart if you move them too soon. Then move them to a wire rack to cool completely. Once they are cooled and the white chocolate is set, store them in an airtight container. These cookies freeze well!