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.
Are regular Quaker Oats gluten free?
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.
What ingredients do you need for oatmeal cookies?
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.
White Chocolate Peppermint Cookies
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.
Egg Free Cookies …. Almost Vegan Cookies
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.
Bake Cookies on Parchment Paper
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.
How to Store 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!
Other Oatmeal Cookie Recipes
- Iced Coconut Oatmeal Cookies
- Cranberry Oatmeal Cookies
- Reese’s Oatmeal Cookies
- Honey Roasted Oatmeal Cookies
- Oatmeal Raisin Cookies
Tools to Make Cookies
- Silpat: For all of your non-stick, cookie-making needs. You can use parchment paper or these non-stick mats. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
- Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
- Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
Gluten Free Peppermint Oatmeal Cookies
- 1/4 cup warm milk
- 1/4 cup ground flaxseed
- ½ cup butter (softened)
- 1 cup packed brown sugar
- ½ teaspoon salt
- 1/2 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 1 cup gluten free oats
- 1 cup Cup4Cup All Purpose Gluten Free Flour
- ½ cup peppermint white chocolate pieces (We used Ghirardelli peppermint chunks)
- ¼ cup white chocolate chips
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, use a fork to mix together the very warm milk and ground flaxseed. Set aside for it to thicken.
- In a medium bowl, cream together the butter and brown sugar for 1 minute.
- Add in the flax mixture, salt, vanilla extract and mix again.
- Add in the baking soda, oats and flour. Mix until the flour is completely incorporated.
- Stir in by hand the peppermint chunks and white chocolate.
- Use an ice cream style scooper to create even sized cookie dough balls on the trays. Press any stray edges of cookie dough back around the cookie ball so it makes a nice circle.
- Press a few extra white chocolate pieces on top of the cookie dough ball so the top of the cookie looks pretty.
- Bake for 10 minutes or until the edges are set.
- Let the cookies cool on the tray for at least 10 minutes to firm up (they will fall apart if you try to pick them up right away).
- Move the cookies to a wire rack to cool the rest of the way.
- Store in an airtight container. These cookies freeze well!
I used cows milk, but any milk should work well.
The key for making the egg replacement is having the milk be quite warm, mixing the flax meal in well and then letting it sit to thicken for a few minutes.
The calories shown are based on the recipe making 18 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**