Jalapeño Kitchen

• Print
• Facebook
• Pinterest
• Threads
• Twitter

Looking for the perfect fall cookie recipe that’s gluten and dairy-free? These Gluten & Dairy-free Pumpkin White Chocolate Oatmeal Cookies bring together the warm, cozy flavors of pumpkin spice with a sweet twist of white chocolate.

With a soft, chewy texture from the oats and a hint of cinnamon, these cookies are easy to whip up in less than 30 minutes. Whether you’re baking for a holiday gathering or simply craving a sweet treat, these cookies are the perfect seasonal indulgence. Plus, they’re made with allergen-friendly ingredients, so everyone can enjoy them!

The Inspiration

I was craving oatmeal cookies one afternoon, and the idea of combining them with pumpkin and white chocolate felt like the perfect fall twist. Oatmeal cookies have always been a favorite of mine, with their chewy texture and comforting flavor. Adding pumpkin not only gave them a seasonal touch but also made the cookies extra soft and flavorful. The pumpkin spice and cinnamon add that cozy, warm feeling that’s perfect for cooler days, and they pair so well with the subtle sweetness of white chocolate.

Finding white chocolate that’s free of the top allergens can be so difficult, which is why I love using Enjoy Life Foods white chocolate chips in these cookies. They’re not only delicious but also allergen-friendly, so I can enjoy them without worrying about hidden ingredients. Combining these chips with pumpkin and oats makes these cookies a treat that feels indulgent but still fits within my dietary needs. It’s a perfect example of how you can create something that’s both comforting and inclusive for everyone to enjoy! If you’re looking for more pumpkin treats, try out one of my favorite recipes-Gluten & Dairy-Free Pumpkin Streusel Muffins.

Kitchenware you’ll need:

• Mixing Bowls: I recommend using two mixing bowls—one for your dry ingredients and another for your wet ingredients. This separation helps ensure everything is mixed properly!
• Baking Sheet: The 12 cookies can easily fit on a large baking sheet.
• Electric Hand Mixer: While you can use a stand mixer if you have one, I find that this affordable hand mixer is super easy to work with for baking!

Choosing Which Oats to Use:

There are a lot of options for oats out there! When I was developing this recipe, I knew I wanted to use steel-cut oats because of the hearty texture they bring to cookies. However, regular steel-cut oats can take too long to cook, so I chose quick-cook steel-cut oats to keep things simple without sacrificing that delicious chew. This decision lets the cookies maintain a satisfying texture while still being quick to make.

Using quick-cook steel-cut oats not only gives the cookies a great bite but also makes this recipe an easy, convenient treat to whip up. You get the best of both worlds: a heartier oatmeal cookie that doesn’t require extra prep time. It’s perfect for those moments when you’re craving something cozy but don’t want to spend all day in the kitchen! If you are coming to my page because you’re gluten-free, be sure to check that the oats you’re using are certified gluten-free on the packaging!

Recipe Substitutions

One of the best things about baking is how adaptable recipes can be, especially when it comes to dietary needs and preferences. These Gluten & Dairy-free Pumpkin White Chocolate Oatmeal Cookies are already allergen-friendly, but there are a few substitutions you can make if you need to switch up some ingredients. Whether you’re looking for a different flavor or need to adjust for specific restrictions, here are some easy swaps you can try:

1. Gluten-Free Flour Substitute

For this recipe, I used Trader Joe’s Gluten Free All Purpose Flour, which works beautifully. If you don’t have a Trader Joe’s nearby, you can use another gluten-free flour blend that contains xanthan gum, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Just ensure the blend is formulated for baking; otherwise, you can add about ¼ teaspoon of xanthan gum per cup of flour to help the cookies hold their structure. You could also try oat flour for a more oat-heavy cookie, but keep in mind the texture might be a bit more tender.

2. Oats Substitution

For a different texture, you can swap the quick-cook steel-cut oats with certified gluten-free rolled oats. The cookies will have a softer, more traditional oatmeal cookie texture, which some people might prefer. If you want a finer texture, you can pulse rolled oats in a food processor for a couple of seconds to break them down slightly.

3. Dairy-Free Butter Alternatives

If you’re out of dairy-free butter, you can substitute it with equal parts coconut oil or a plant-based margarine. Just make sure to use one that’s solid at room temperature to ensure the cookies keep their shape. Coconut oil may add a slight coconut flavor, but it pairs well with the pumpkin and spices.

4. Egg Replacement

To make this recipe egg-free, you can substitute the egg yolk with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes). This will still give the cookies moisture while keeping them vegan-friendly.

5. White Chocolate Chips Alternatives

If you can’t find allergen-friendly white chocolate chips, you can swap them out for dark chocolate chips or dairy-free chocolate chunks. Both add a rich chocolate flavor that pairs nicely with the pumpkin. You could also omit the chocolate altogether and add dried cranberries or raisins for a fruitier touch.

6. Pumpkin Puree Substitutes

While pumpkin puree is the star of these cookies, you could switch it up with sweet potato puree or even mashed bananas (if you’re not allergic). Both options will give the cookies a slightly different flavor profile but still maintain the moisture and soft texture.

7. Sugar Substitutes

If you’re looking to cut down on sugar, you can replace the granulated and brown sugar with coconut sugar or maple syrup. Keep in mind that maple syrup will make the dough a bit wetter, so you may need to add a little extra flour or oats to balance it out.

8. Spice Alternatives

If you’re out of pumpkin spice, you can easily make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves. Or, if you prefer a different flavor profile, try swapping the pumpkin spice with chai spice or extra cinnamon to give the cookies a slightly different warmth.

These substitutions make it easy to customize the cookies to fit your pantry or dietary needs. Whether you’re adjusting for allergies, looking for a different flavor, or just out of a key ingredient, these swaps keep the cookies just as delicious and allergen-friendly. Let me know in the comments if you try any of these substitutions and how they turn out!

Step by Step Directions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly.

Combine Dry Ingredients: In a mixing bowl, combine the gluten-free flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and pumpkin spice. Sift the flour before adding to ensure there are no clumps. Whisk the dry ingredients together until well blended.

Melt the Butter: In a separate bowl, melt the dairy-free butter in the microwave for 30 to 60 seconds, or until fully melted.

Mix Wet Ingredients: In another mixing bowl, combine the melted butter, pumpkin puree, vanilla extract, and egg yolk (or flax egg). Stir until everything is well mixed.

Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients. Mix with an electric mixer until everything is blended well.

Add Oats and Chocolate Chips: Gently fold in the quick cook steel cut oats and white chocolate chips using a spatula or wooden spoon. Make sure everything is evenly distributed.

Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.

Scoop the Dough: Using an ice cream scooper, scoop the cookie batter onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 cookies.

Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes. The cookies are done when a toothpick inserted in the center comes out clean.

Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious cookies with a warm drink or as a sweet treat anytime!

Print

FAQ for Gluten & Dairy-Free Pumpkin White Chocolate Oatmeal Cookies

1. Can I make these cookies vegan?
Yes! To make these cookies vegan, simply replace the egg yolk with a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens.

2. Are all oats gluten-free?
Not all oats are gluten-free. Be sure to use oats that are labeled as certified gluten-free to ensure they are safe for those with gluten allergies or sensitivities.

3. Can I substitute the white chocolate chips?
Absolutely! If you can’t find allergen-friendly white chocolate chips, you can use dark chocolate chips or dairy-free chocolate chunks for a delicious alternative.

4. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week or freeze them for up to three months.

5. Can I use regular oats instead of steel-cut oats?
Yes, you can use certified gluten-free rolled oats instead of quick cook steel-cut oats. Just keep in mind that the texture will be a bit softer.

6. What can I use if I don’t have dairy-free butter?
You can substitute dairy-free butter with coconut oil or a plant-based margarine. Just ensure that it’s solid at room temperature for the best results.

7. How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and a toothpick inserted into the center comes out clean.

8. Can I add other mix-ins?
Absolutely! Feel free to add dried fruits, nuts (if not allergic), or seeds to customize your cookies. Just be sure to adjust the dry ingredients if necessary to maintain the right texture.

*This page includes commissionable links*

Looking for more?

• 
  Dairy and Gluten-free Pumpkin Chocolate Chunk Cookies
  Gluten-free dairy-free pumpkin chocolate chip cookies that are soft, chewy, and full of fall flavor. Easy to bake and allergy-friendly.
• 
  Gluten & Dairy-free Citrus Glazed Pumpkin Bread
  Warm, moist gluten & dairy-free pumpkin bread with a hint of citrus glaze. This healthy, homemade loaf is the perfect fall treat.
• 
  Small Batch Gluten & Dairy-free Gooey S’Mores Cookies with Crunchy Toasted Lentils
  Gooey gluten-free s’mores cookies made with crunchy toasted lentils for a protein-packed, dairy-free, nut-free summer treat.