Non-Dairy Cinnamon Oatmeal Chocolate Chip Cookies

Chocolate-Chip-Cookies-8Confession:  There’s not a lot about this recipe that is Greek, except for the fact that I am Greek, and I make them. :)  Here’s how the story goes… a friend recently asked me if I have a dairy-free chocolate chip cookie recipe that has actual cookie flavor and doesn’t taste like cardboard. Hence this little recipe was born. It is very simple to throw these cookies together, and if you are either allergic to dairy or simply fasting from it, this cookie will surely satisfy the taste buds.

The applesauce helps to keep the cookie from getting too dry and the oats make them pretty chewy.  I use soy butter or vegan buttery spread to replace regular butter but any non-dariy butter will work. Ghirardelli makes a semi-sweet chocolate chip that is dairy-free.  (If you have allergies, be sure to check their allergy information page.  The chips are made with soy, however, they are manufactured on the same equipment that also makes products containing milk and are made in a facility that uses peanuts and tree nuts.)

Make them and watch them disappear…


RECIPE: (makes about 36 cookies)

1 cup dairy-free soy butter, or vegan buttery spread

1 cup sugar

1 cup brown sugar

2 teaspoons vanilla

1/4 cup applesauce

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups flour

2 cups oats

1 – 12 ounce bag Ghirardelli semi-sweet chocolate chips

Cream together butter and sugars in a stand mixer or with a hand mixer.  Add vanilla and mix to combine.  Add all other ingredients and mix to combine.   Using a small ice cream scooper, scoop dough balls onto an uncreased cookie sheet.  Bake at 375 degrees for 12-14 minutes or until cookies are golden brown.

The cookies are very soft, so allow them sit on the pan for about 5 minutes before removing them to a cooling rack.  Allow them to cool completely before placing them in a cookie jar, otherwise they may stick together.


The very patient hand model finally gets paid. That’s a wrap!


©2014 by Alexandra Salidas Roll, Figs & Feta.

Recipe by Alexandra Salidas Roll of Figs & Feta.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

6 thoughts on “Non-Dairy Cinnamon Oatmeal Chocolate Chip Cookies”

  • How about replacing the soy butter with coconut oil? Soy isn’t very healthy (gmo) and lots of vegans are baking cookies with coconut oil.

    • Hi Allie! Great idea to try this recipe with coconut oil- I’ll have to give that a try. The butter I use is actually non-GMO. Earth Balance makes “Soy” and “Vegan Buttery Sticks”. I’ve tried it with both types and they both work well. If you make the recipe with coconut oil please let me know how it works out! :)

  • Hi Alexandria, I just discovered your blog last night, and I am already a fan! I have loved Greek cuisine since my first Gyro and Diples. My daughter has dairy and egg allergies which make baking an interesting challenge for me. I am glad you are posting fasting foods on your blog since these recipes are in line with our dietary needs. I just saw today that Blue Bonnet introduced a lactose-free margarine. We currently buy EB, but it is nice to have options. Keep up the great work, your photos are wonderful and I love your easy-going writing style. (Am I gushing too much? ;) )

    • Gush away, Heidi! ;) I’m so glad you found Figs & Feta and so happy you are finding recipes here that work with your daughter’s dietary needs. I’ll be posting a few more Lenten recipes soon, so please stay in touch! I’d love to hear what you try and how the family enjoys it. I’m with you – so happy there are options with lactose-free margarine. Makes life so much easier!

  • Hi, I made these tonight as I was looking for a yummy snack during lent and they were just wonderful! I loved the texture of the cookie (slightly crispy on the outside and chewy in the inside) and even though I couldn’t find the vegan butter at the store I used the brand Melt which is a virgin coconut oil. I didn’t even miss the butter or eggs being in there, and I could even eat the dough which was super tasty . I Would definitely make these again in a heartbeat! I love all these recipes on here!!

    Thanks for sharing!

    Jenny Calabrese

    • Hi Jenny! I love this recipe too and am going to make some this weekend as we head into Holy Week! I’m so glad you like the recipe. Thank you for letting me know how much you loved the cookies! :)

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