'Tis the season for cookie exchanges and holiday parties filled with desserts. Eating sweets is probably one the best parts of this time of year, but for those of you that have dietary restrictions that prevent you from enjoying the average cookie here is a SUPER tasty chocolate cookie recipe created by Nicole Lee of Hey Dear.

When I was nursing Levi I had to change my diet dramatically to accommodate his sensitive stomach, and that led me to reaching out to Nicole. Nicole is an amazing food stylist, photographer and cook who has had to learn to cook gluten-free to help her body feel its best. She has three littles at home, so you know that this recipe has been taste tested by the ultimate experts. 

We hope you enjoy these cookies all year!



1-cup vegan butter – Earth balance soy free baking sticks
1-cup sugar – Raw Sugar, preferably organic
1-cup light brown organic sugar
1 teaspoon Vanilla
2 eggs
1 ¾ cups Gluten Free Flour – Bob’s red mill  one/one mix is great! 
1-teaspoon baking powder
1-teaspoon kosher salt
2 cups Gluten Free Thick rolled oats (bob’s redmill is the best!)
1 bag of vegan chocolate chips/ or favorite brand 

An electric mixer, measuring cups, ice cream scoop, parchment paper, and cookie


In an electric mixer cream the butter, sugars, and vanilla, add in one egg at a time. In a separate bowl mix the dry ingredients, minus the rolled oats and chocolate chips!  While the electric mixer is still going slowly add in the flour mixture and until dough forms. Then take off the bowl of the mixer grab a spatula, dump in the rolled oats and the chocolate chips. Hand mix until evenly through the dough. 

Now this part is key, you need to let the dough chill for at least one hour. If you have patience let it sit overnight. Instead of the dough being soupy it will bake perfectly.

Once the dough is chilled, preheat the oven to 355 degrees. Line your cookie sheet with parchment paper, then scoop with a small ice cream scoop your dough and place on the tray. You will make rows of three about 1 inch apart from each other on the tray. Bake for 9-12 min. Until golden brown on the edges.

Once done remove the cookies from the cookie tray and place on a cooling rack until cooled. Then serve with milk and enjoy!