Flourless Oatmeal Cookies

Flourless Oatmeal Cookies

Flourless Oatmeal Cookies

I’ve been waiting to make oatmeal cookies for a while now. I use a Washington Post recipe that I found online a few years back. I’ve adapted the directions to meet my needs for gfe and added a few ingredients from time to time. Finally, my certified gluten-free oats arrived! (I buy my Gifts of Nature certified gluten-free rolled oats through the large Gluten Intolerance Group I belong to. The large group order means a discount price with free shipping.) Let’s talk about certified gluten-free oats, and what that means exactly, for a moment.

You’ll see lots of discussions on oats and their safety for those on a gluten-free diet on the web, with, of course, some wonderful recipes. In fact, Ellen, of I Am Gluten Free, recently had a great post (including a video) on making gluten-free granola. She talked about using gluten-free oats and the discussion continued in her comments section.

Here are the facts as I see them. There are six companies whose oats are certified gluten free by the Gluten-Free Certification Organization (GFCO). (In gathering data for this post, I found two more that I didn’t know about.) They are Gifts of Nature, Only Oats, Gluten-Free Oats, Cream Hill Estates, Montana Gluten-Free Processors, and Montana Monster Munchies (Legacy Valley Oats). The GFCO, which is a program of the Gluten Intolerance Group, has rigorous testing and standards, certifying to less than 10 ppm gluten. You can read more here in their FAQs. You might be wondering about the 10 ppm requirement. Isn’t that less than 20 ppm, the accepted level? you might ask. Well, less than 20 ppm is the level that the FDA has talked about establishing as the threshold for a “gluten-free” label, but this requirement has not actually been established. In fact, the FDA announced a few months ago that they are gathering more data through a survey before making this decision. You can read more about the basis for their additional fact gathering in a post by Amy Ratner at the Gluten-Free Living blog, if you are interested. It’s the best write-up I’ve seen about what seems to be going on regarding establishing the definition of “gluten free” at the moment.

I am extremely sensitive to gluten. The mainstream cereal and baking mix products that have recently entered the market as gluten free have made me sick. Repeatedly. I do not plan to try them again. Apparently, less than 20 ppm is not a safe level for me. (I’ve heard the same reported by many others on blogs and forums. Some who are eating these products, with no noticeable issues, have stated that folks may be reacting to preservatives versus in these products. However, I don’t see how a dermatitis herpetiformis reaction—that many have experienced—can be tied to a preservative. However, that’s a discussion worthy of another post.) Therefore, personally, the very few gluten-free specialty products that I do consume will contain less than 10 ppm of gluten; i.e, those certified by the GFCO.

If you eat gluten free, but have continued to eat mainstream oats like Quaker or McCann’s and say “they don’t bother me,” please seriously consider the following.

Tricia Thompson, MS RD (who is also known as The Gluten-Free Dietitian), did a study on the amount of gluten in oats in 2004. Not only have the results of Tricia’s study been widely reported on numerous sites and in Gluten-Free Living magazine, but she spoke to my support group last year about a safe, healthy gluten-free diet. Therefore, we had an opportunity to hear her speak on her study at length. Specifically, her study, which was published in The New England Journal of Medicine, showed high amounts of gluten in Quaker, McCann’s, and Country Choice oats. Sure, there were some samples that contained less than 20 ppm, but, and this is a big BUT, others contained varying levels from 23 ppm to 1807 ppm. If you continue to eat these mainstream oats, one might say  that you are playing the oats version of Russian Roulette with your health. Remember … not all reactions and symptoms of gluten exposure and damage are readily apparent. In fact, there was a Q & A in this month’s issue of Gluten-Free Living that applies directly here. The reader inquired about the impact of cheating occasionally. Ivor Hill, MD, responded as follows:

“Continued or repeated cheating on the diet will lead to progressive damage, and we know that in some cases, this can be fairly extensive for some years before clinical signs develop.”

Whatever the threshold that you have decided not to surpass in your own gluten-free eating, less than 10 ppm or less than 20 ppm, anything over that amount would be cheating. So, again please consider Tricia Thompson’s study and Dr. Hill’s warning. You don’t want the first sign of a problem with mainstream oats to be the development of a much more serious condition (caused by continued gluten ingestion) a few years down the road.

To further confuse things, not everyone who eats gluten free can tolerate even GFCO-certified gluten-free oats. While studies have shown that certified gluten-free oats are largely safe for those with celiac disease, a small percentage of those with celiac cannot tolerate the gluten-free oats. These issues almost certainly extend to those who have non-celiac gluten issues as well, but apparently no studies on the effects of gluten-free oats on these individuals have been conducted. In our support group, there are a handful of us (myself included) that either cannot eat gluten-free oats at all or can only tolerate small amounts from time to time. For me, that means a few cookies occasionally. I cannot eat oats on a daily basis, even the 1/4- to 3/4-cup that is often considered safe for adults who have been gluten free for some time, and introduced gradually. Gluten-Free Living has a comprehensive article, All About Oats, in this month’s issue if you’d like to read more.

Okay, let’s get to the fun part—the cookies! I was on Twitter the other night and I decided to get some baking input from my friends there. Here’s an excerpt of the conversation (reprinted with permission from the participants):

@Shirleygfe–My #gfree oats are in. Making flourless oatmeal cookies. Plain? With raisins? or with chocolate chips? What’s your vote?
@jenniferGFinGA–I vote for plain; I don’t care for added stuff in my cookies; mucks up the process
@celiacteen–Everything. Whatever strikes your fancy. I just open my cupboards and hope for the best!
@pilateschik–I prefer oatmeal raisin!! Please & thank you!
@PoeticDreams–why not both, Raisins & Chocolate Chips?
@cook4seasons–How ’bout dried cranberries? btw – is there any texture/flavor difference with #GF oats? (Shirley’s Note: Certified gluten-free oats are grown in dedicated fields and processed on dedicated equipment. Both are constantly inspected and tested to ensure no gluten. Otherwise, these are oats like any other oats, so there are not taste differences between gluten-free rolled oats and mainstream rolled oats.)
@celiacteen–What about all of those together? I would eat it =D
@ErinElberson–I think I have eaten them all together…without waiting to cook!
@Shirleygfe to @celiacteen–Hey that sounds like a cookie version of ur date truffles … sort of. The everything cookie … similar 2 the everything bagel.
@celiacteen–Didn’t think of that, but I like it. I really like it =D.

Finally, Amy weighed in.

@Amys_SSGF–I think you should bring those cookies to my house.

The girl knows how to get to the point, doesn’t she?

In the end, I went with Jennifer’s advice—plain–—for several reasons. First, I discovered that I didn’t have any mini-chocolate chips on hand after all. Second, Mr. GFE is not particularly fond of cranberries. Third, my package of raisins yielded raisins that were too dried up, even though it had not been opened previously. (The package of raisins from which I give our pet chinchilla his daily treat yielded much juicier raisins. However, too many little “feeding” hands had been in that package of late for me to feel comfortable using any of them for my own consumption. I should have just soaked my “new” raisins a bit, but I didn’t think of that until later.)

These cookies are so easy to make and, of course, are gfe worthy because they are also flourless. The middles are delightfully chewy, but the outer edges and bottoms are caramelized and, therefore, crispier. Note that the cookie batter must be chilled for about 30 minutes. That’s not a big deal if you know that ahead of time. I took the opportunity to get a fire going in the wood stove and catch up with my good friend, Rodney Yee. Rodney promises a “smooth transition from sleep to activity.” He and his A.M. Yoga routine always deliver.

By the way, if you’re finding flourless and crustless baking to be your thing, please check out the many flourless recipes here on gfe, like Flourless Peanut Butter Cookies (even a variation with Nutella), Coconut Meringues, flourless chocolate cakes (the classic, 3-minute wonders, chocolate banana honey walnut, double-chocolate Clementine), and even Flourless Pizza. Looking for more ideas? My friend, Chaya, of Chaya’s Comfy Cook Blog, is posting a whole month of flourless recipes. Chaya is a cooking and baking fanatic … and I mean that in the very best way! She posted a flourless cashew butter cookies recipe not too long ago that I really want to try soon.

Flourless Chewy Oatmeal Cookies
(Click here for a print version of this recipe.)

1/3 cup unsalted butter (I believe coconut oil will work, but I haven’t tried it yet)
1 1/2 cups certified gluten-free rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2/3 cup mini chocolate chips; finely chopped raisins; finely chopped dried cranberries; 2/3 cup finely chopped nuts; or, combination of all these ingredients that equals no more than 2/3 cup total (optional)

Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.

In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.

Chill the dough about 30 minutes.

Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.

Chilled dough will still be somewhat soft. Form the dough into 1-inch balls (or lumps; don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.

Bake for 10 to 13 minutes or until the edges are nicely browned (but not too brown; mine actually are too brown in these photos) and the tops of the cookies are medium golden in color.

Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula. (I placed mine on my cold screened porch for 10 minutes as they were already sufficiently cooked and I didn’t want them to bake any further on the cookie sheet.)

Recipe makes 1 1/2 dozen cookies.

Shirley’s Notes: If you add any of the optional ingredients, it’s very important that the pieces be finely chopped or already small, like mini chocolate chips (which, of course, also melt and hold things together). These cookies come out pretty flat and the dough is not substantial enough to include whole raisins, whole dried cranberries, etc. The original recipe states that the dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. I haven’t tried this method yet, but you do get the lace-cookie look and taste from the edges of the cookies made as shown above. I love lace cookies though, so I do plan to try that version, too. Last, if you are not eating gluten free, you can use any brand of rolled oats.

Adapted from The Washington Post

What else is happening?

Today, Wednesday, January 27 (9:00 PM Eastern), is the last day to enter the giveaway of Stephanie O’Dea’s Make It Fast, Cook It Slow cookbook. Visit my Out and About page.

Kim Bouldin at Gluten Free is Life is doing an iHerb giveaway. Be quick; it ends today as well—Wednesday, January 27, at midnight!  Kim is a new writer for Celiac-Disease.com. Congrats, Kim! She still writes for The Examiner, as well. She’s running these days for sure, but not just for her gluten-free pursuits. She’s training for a marathon. Do any of us who blog gluten free just mope around? I don’t think so. LOL Kim—You go, girl!

By the way, I won the iHerb giveaway that Amy held this past week at Simply Sugar & Gluten-Free and am tickled pink that I’ll get to do some free shopping for products that fit the gfe approach. Thanks to Amy and iHerb! This post is linked to Amy’s weekly roundup, Slightly Indulgent Tuesdays. Amy is super busy these days … she’s going to culinary school! Woohoo, Amy! She’ll be teaching us more than ever folks.

Speaking of The Examiner, Heather Collins of life, gluten free is also now one of their writers. She is the Boulder Natural Health Examiner. You can check out her first article here. Congratulations on the new gig, Heather. We’ll be looking forward to your articles!

This post is linked to Linda’s weekly Wednesday roundup, What Can I Eat That’s Gluten Free?  Next week, the theme will be casseroles. Be sure to note that on your calendar and join in or gather some great new gluten-free casserole recipes.

Tomorrow, Thursday, January 28,  is the last day to enter The Gluten-Free Lifestyle blog carnival originated by Kim Hopkins (The Food Allergy Coach). I’m hosting this month. You can submit your entry here. You don’t have to include a new post; an old one that fits the definition of “tips, recipes, health information, and support for people adjusting to life with celiac disease, gluten intolerance, or gluten sensitivity.” will work just fine. Just update your post to include a link to the carnival once it’s up (around February 1).

Tomorrow (Thursday, January 28) is also the final day to enter the Go Ahead Honey, It’s Gluten Free (GAHIGF) carnival. You know how fond I am of that fun, monthly event, started by one of my favorites, Naomi (Straight Into Bed Cakefree and Dried). Laura at Mouthgasmic is this month’s host. Her theme is Stews from Around the World. Many of us have been in stew and soup mode that last month (as demonstrated in the Gluten-Free Progressive Dinner Party held last week), so I’m sure we can find a post that works for GAHIGF. Again, if you use an older post, please remember to update your post to include a link to the carnival. You can submit your entry per Laura’s guidelines shown here. Snow is in our forecast, so I actually have more stews and soups planned for this week … maybe one of each!

Friday is Diane’s Friday Foodie Fix (FFF) over at The W.H.O.L.E. Gang. The “secret” ingredient is beans. If you have a stew that calls for beans, perhaps you can link it up to both GAHIGF and the FFF. For the trifecta, submit your entry to The Gluten-Free Lifestyle carnival, too. Back to the beans, I think this FFF might get as many entries as the previous one featuring chocolate, and of course, there are always cacao beans. I wonder if Diane thought of that!

Next Friday, is Flipping Fast Fridays over at Chelsey’s—The Crazy Kitchen. This event is always held the first Friday of each month. Your entry should be for a recipe that can be made in 30 minutes or less. We all need those types of recipes, right? Incidentally, Chelsey very graciously featured me on her blog this week. If you want to read more about me and the gfe approach, please check it out here.

Please support your wonderful fellow bloggers and readers by sharing great recipes and info via these carnivals/roundups; it’s easy enough to do. Now, once you’re caught up with those events, you’ll want to bake these Flourless Oatmeal Cookies. Okay, maybe you’ll want to make the cookies and enjoy them while you catch up. I had two of these great cookies and some raw almonds as my breakfast. Hey, spread some peanut butter between two and you’ll have your own gluten-free version of the Girl Scout Do-Si-Do cookie—just soooo much better.

Mr. GFE was so happy to see these cookies in the snowman tin when he got home yesterday. Please report back on any variations you make. I’m definitely going to be making that Everything version soon … and the lace cookie version … and one with coconut oil and honey, and another with …


Not just gf, but gfe!

This post is linked to Calling All Cookies.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


78 Responses to “Flourless Oatmeal Cookies”

  1. H.Peter on January 27th, 2010 10:13 am

    Very well written Shirley. Oats do confuse people in the Celiac world.

    Victoria uses certified GF Oats fom Canada in some of her baking.

    Your cookies look delish and sort of (very sort of) remind me of Florentines…in look.

    • Shirley on January 27th, 2010 11:58 pm

      H.Peter–Thanks! Victoria provides a top-notch gluten-free bakery. I know it’s well loved!

      Had to look up florentines. They look very much like what I call lace cookies. According to the original recipe, you can make these as lace cookies. Will try that next and see how they compare to the florentine photos and let you know. :-)


  2. Babetta on January 27th, 2010 10:50 am

    Yep, I’ll say it again…so very thankful I stumbled upon your blog. Such great information AND conviction about my occasional cheats!

    Thanks again!

    • Shirley on January 28th, 2010 12:01 am

      Hi Babetta–Good to see you again! Glad this post was helpful to you. Stay strong! :-)

      Thanks so much … hugs,


  3. Linda on January 27th, 2010 11:30 am

    I don’t like raisins in baked foods, but I think I would like these cookies with nuts and chocolate chips. Thanks for the roundup of what’s going on. I have trouble keeping up with everything.

    • Shirley on January 28th, 2010 12:04 am

      Linda–I hear you on the raisins. (I think we’re in the minority though.) This recipe works pretty well for raisins for me (occasionally) because they are finely chopped. You can’t beat nuts and chocolate chips though. :-)

      I’m glad you like the roundup. I hated to make my post any longer ;-) but really wanted to share that info.


  4. Lauren on January 27th, 2010 12:13 pm

    Wow, so much going on! Oats are on the fence for me. Sometimes they don’t bug me, other times they do. However, I have been trying to have more of them. LOL at our twitter convo. Its weird to see them written out (not a bad weird though =D).

    • Shirley on January 28th, 2010 12:09 am

      Hi Lauren–I think there are more folks who have issues with oats than are noted. They are great for one as far as nutrition, so I think we’d all love to eat them if we could.

      I understand what you mean about the Twitter conversation. It was just fun to see all the different opinions/comments. ;-)


  5. Kim on January 27th, 2010 12:52 pm

    Thanks so much for sharing my giveaway & ventures! :)

    These cookies look awesome!! I love the oatmeal raisin combo and also dried cranberry, too!

    • Shirley on January 28th, 2010 12:15 am

      Hi Kim–My pleasure! :-) Thanks re: the cookies … I took the rest to work today and Mr. GFE was not happy. ;-) I had to feed him warm crustless pumpkin pie … poor thing. LOl

      Hope you’ll try the cookies with your favorite variations! :-)


  6. joan on January 27th, 2010 1:09 pm

    I wonder how it would be to use the standard flourless PB cookie recipe–you know, 1 cup PB, 1 cup sugar, 1 egg, 1 tsp. vainila,1 cup chocolate chips–and also add some rolled oats? Since I am one of those who can’t tolerate even GF oats, I won’t be trying this, but I wonder if it wouldn’t also be GFE!

    Love your website, Shirley!

    • Shirley on January 28th, 2010 12:18 am

      Hey joan–Oooh, that’s a great idea! Definitely, that’s a gfe recipe!! Mr. GFE would really enjoy that combo I think. I’m fond of the brown sugar version of the flourless PB cookies, so I’ll try that version and let you know. ;-)

      Sorry you’re in the group that can’t enjoy oats, but I sure appreciate the wonderful recipe idea. :-) Thanks so much!


  7. carol on January 27th, 2010 7:37 pm

    These cookies sound delicious. I can’t wait to make them! :)

    • Shirley on January 28th, 2010 12:29 am

      Hi Carol–So nice to see you! :-) Thanks … I sure hope you enjoy them. Will be interested to hear what version you decide to make. ;-)


  8. Iris on January 28th, 2010 9:43 am

    Hey Shirley! You know I’ll be trying these cookies as soon as I can! :) And I really liked that, “What else is happening?” section. It’s nice to have a reminder of all the carnivals so I can link up. I have the perfect recipe to post today…a bean soup!

    • Shirley on January 29th, 2010 12:24 am

      Hi Iris–Something to look forward to after the elimination diet, huh? ;-) Hope you enjoy them when you do make them. I’m making another batch tomorrow because Son is home. :-)

      Thanks so much for the feedback on the FYI section! While I hate to make my posts any longer, I do feel it’s important to share the info. I’m so glad that it helped you out and you joined in on one of the carnivals (or probaby two, it seems). Can’t wait to check out your recipe!


  9. Kim, The Food Allergy Coach on January 28th, 2010 11:51 am

    Yet another fabulous flourless recipe idea! I might try them w/ quinoa flakes…once I get back to baking, that is!

    • Shirley on January 29th, 2010 12:26 am

      Hi Kim–Thanks! I bet quinoa flakes would work and I appreciate you mentioning them because I really want to try them. :-) Baking with quinoa flakes sounds like a great option for the folks who can’t eat gf oats!


  10. Chelsey on January 28th, 2010 3:33 pm

    Hey Shirley! Those cookies sure look good. What an interesting report on the “contamination” of oats. I never Knew how bad they could actually be. I am not a celiac myself, but I like to know these things. I’m always looking to make my friends happy with great (uncontaminated) food. Thanks for the mention too. I wish I new what happened to your comment. I just got a new comment moderator. I didn’t even know it had a ‘spam folder’. I guess I should do some more research before I add these things!

    • Shirley on January 29th, 2010 12:30 am

      Hi Chelsey–My pleasure re: the mention. :-) Giving a little back after your wonderful write-up on me!

      I’ll submit another comment through a different email and see if it goes through. I wish I could figure out the issue. It’s annoying at best.

      Thanks and hugs!



  11. Wendy on January 29th, 2010 2:58 pm


    Your flourless oatmeal cookies remind me a lot of the lace cookies I make around Christmas. I do put a tablespoon of flour mix in those but I bet I could figure a way not to. (if you read the post these look like the one’s I tried to make with regular GF oats. These cookies are supposed to be made with quick oats so regular oats are too big I have to put them in the processor to make smaller so they work)
    You can see my cookies here:

    Great explanation about Gluten Free Oats! Thanks for that!

    • Shirley on January 29th, 2010 11:26 pm

      Wendy–Welcome to gfe! I checked out your recipe. No need to eliminate the flour as it’s gluten-free and makes the recipe work. Most often I go with flourless or minimal flour, so your recipe is gfe to me. :-) Good tip on using rolled oats in place of quick oats—thanks! That’s another thing we can take into our own control versus waiting to find a gf specialty product that fits our needs. Your cookies looked really good, Wendy. I’ll have to report back if I make the lace version using this recipe. And, I may have to try your in the future, too. ;-)


  12. Alta on January 30th, 2010 12:41 am

    Sounds yummy! I love the lace cookie idea. Thanks for the post on oats – I’ve read up a lot on them. I have loved Bob’s Red Mill – but I take it easy with them, because I’m still a newbie and not sure that I’m totally healed yet, and sometimes they seem to bother me. (of course, sometimes the strangest things seem to bother me, so it could be something besides the oats. They don’t give me my “celiac” reaction though…) Anyway, gonna have to try these!

    • Shirley on February 1st, 2010 7:27 am

      Hi Alta–Thanks! :-) I have to admit I love the “lacey” part of the regular recipe so I think I would really like the lace version of these cookies, too. (I do think we’d have to leave a lot more room between them on the baking sheet though for spreading.)

      I’ve read some recommendations that folks should not introduce gluten-free oats in the gluten-free diet until AFTER being gluten-free for a whole year. Even after that, they should be introduced in very small amounts and gradually, and one should be monitored by one’s doctor ideally.

      I don’t eat any Bob’s Red Mill products. I know many people use them, but I have reacted to all their products over the years. I can’t be sure it’s a gluten reaction in some cases; I just know it’s best for me to stay away from their products.

      Please report back if you give these a try! I’d love to hear which addition you try or if you give the lace version a go. ;-)


  13. Erin Elberson on January 30th, 2010 7:46 am

    I’m going to put these on my Superbowl menu! With chocolate chips, of course. And maybe some peanut butter chips ;) Let’s see if they make it to the oven.

    • Shirley on February 1st, 2010 7:34 am

      Great idea, Erin! Got to have something sweet and healthy in the mix of appetizers and beverages. ;-) The combo of choc chips and peanut butter chips sounds pretty appealing. I have to admit I haven’t made anything with peanut butter chips since going gluten free. I’d have to see which manufacturers make them and which are gluten free. You might want to share your knowledge on that topic for the gfe readers if you have a moment. Mini chips work best in this flat cookie, so let us know if you use regular-sized chips how well they work for you.

      LOL on making it to the oven. You are the girl who loves raw ingredients, aren’t you? ;-)



  14. Heather on January 30th, 2010 4:35 pm

    Thank you Shirley! I really appreciate it :)

    I was just thinking about heading over to Naomi’s blog to check on the status of Go Ahead Honey It’s Gluten Free. I haven’t participated in a while and I’d like to again. I wonder who is hosting for Feb and what the theme is!

    Your oatmeal cookies look good! I just made some gfree graham crackers by altering a recipe from Celiac Teen. They came out really well, and I am going to share them on my blog soon.

    • Shirley on February 1st, 2010 7:40 am

      Hi Heather–My pleasure! :-) I’m amazed by how many of my blogging buddies, especially my gluten-free friends, are writing for The Examiner. The Examiner and its readers are lucky to have so much talent!

      I know the current GAHIGF roundup is up at Laura’s blog, but I need to check out the info on February, too. :-)

      Look forward to the graham cracker post!


  15. Donna on February 13th, 2010 12:58 pm

    wondering about using honey instead of sugar? any comments?

    • Shirley on February 13th, 2010 5:15 pm

      Hi Donna–First, it looks like you’re new to gfe—welcome! Second, I’ve often thought about subbing honey myself. I knew that a one-to-one substitution would not work because of the liquid nature of the honey. I just gave away the last of our Valentine’s Day cookies. What that means to you is that I’m experimenting with honey in the recipe right now. ;-) In the chilling stage … will report back ASAP. :-)


    • Shirley on February 13th, 2010 9:38 pm

      Donna–Well, my first attempt was close, but not good enough. Will keep working on it …


  16. Brandy on June 9th, 2010 10:13 pm

    Just took these out of the oven…hubby and boys and I ate them up! This is my first time to use GF oats. We have steered clear of them for years. I just now saw that you don’t use Bob’s Red Mill, well that’s what I have, hopefully hubby won’t get sick!

    • Shirley on June 9th, 2010 11:19 pm

      Hi Brandy–I’m so glad you you’ve found another recipe here at gfe that you all love! :-) Many people use Bob’s Red Mill products and report no issues, but there are a “few” of us who have experienced problems. I hope you guys don’t. Since you haven’t eaten oats for years, it’s really wise to introduce them in small portions and that is true no matter what brand you use. I’d be much more happy if BRM was certified by the GFCO, which certifies at less than 10 ppm. It’s my understanding that BRM does its own testing using the Elisa test, following the less than 20 ppm standard, which has been proposed by the FDA for its standard on gluten free.

      Thanks for sharing another success with me and the gfe readers! :-)


  17. Debi on August 4th, 2010 11:20 am

    Thanks for this, Shirley! My best friend and I were contemplating how I could make her grandma’s chocolate chip cookies gluten-free. Her recipe calls for oats (which I make sure I have gluten-free oats at all times). I’ve hesitated trying since it will call for so many alterations, but you’ve given me the courage to JUST DO IT!

    • Shirley on August 4th, 2010 7:18 pm

      Hi Debi–This is such an easy recipe! My family loves these cookies with chocolate chips. Converting your friend’s recipe might be a bit different if flour is called for … is it? For example, you might need to add some xanthan gum for binding. Or is it similar to this one? But, anyway, just “doing it” is never a bad approach. LOL The worst that can happen is that you’ll have some delicious crumbs to munch on and/or a great base for a pie or cookie bar recipe. ;-) Let me know …


      • Debi on August 5th, 2010 8:36 pm

        Yes, there is flour involved, but I think I’ve learned a lot from you, Carrie, Iris, and Amy to give it a try. :D Even if it doesn’t turn out, I will have learned was doesn’t work!

  18. Lois on July 24th, 2011 10:07 pm

    Thanks for the recipe!

    • Shirley on July 25th, 2011 11:45 am

      Hi Lois–It looks like you are new here–welcome to gfe! :-) Hope you enjoy this recipe … they’re a family favorite in our house! ;-)


  19. Behaviourmama on July 26th, 2011 9:32 am

    I was wondering about coconut oil instead of butter so I tried it for my wheat and dairy free girl.. They were delish!! Had to stop myself from eating them all. Thanks for the recipe, I am a huge fan of GFE!!!

    • Shirley on July 26th, 2011 9:38 am

      Hi Behavoriurmama–Oh my goodness … your comments made my day—thank you so much! It’s always great to hear positive feedbacks from gfe readers and to know that butter can easily be swapped out for coconut oil. Can’t wait to try this recipe again with that change! Both my son and I will be so happy. ;-) Thank you for doing the substitution testing for me! And of course, welcome to gfe (officially)! :-)


  20. glutenfreeway on August 1st, 2011 6:52 pm

    I’ll have to try several of your recipes. Just discovered my son is gluten intolerant through trial and error and still working on confirming my daughter. I’m going to try that no flour pizza crust of yours soon because I also think my daughter has a yeast allergy.

    What caught my eye here while reading was that you gave your Chihuahua raisins. Did you not know that is dangerous? Raisins and grapes can cause kidney failure. Just FYI.

    Looking forward to exploring your blog a lot more. Thanks for the help.

    • Shirley on August 1st, 2011 8:07 pm

      Hi glutenfreeway–It looks like you’re new here–welcome to gfe! :-) The flourless pizza crust is a very popular recipe for sure. It’s pretty amazing if I do say so myself. ;-) Hope you’ll find many more recipes to enjoy!

      As far as your warning, we don’t have a chihuahua dog, we have a chinchilla and they can eat raisins safely. I’m sure those with chihuahuas will appreciate your advice though.


  21. LA on December 16th, 2011 3:20 pm

    First time making with GF oats was Fantastic!!
    2nd time sweetened with local honey & coconut sugar with crispy GF rice cereal and tasted good, but all the liquid sunk to the bottom. I think next time, I need to use puffed cereals(puffed rice, millet, quinoa flake) to absorb the liquid ingredients better.

  22. Tracy on December 23rd, 2011 3:10 pm

    Hi Shirley,
    Do you think I could use applesauce to replace the egg or a flax egg? Thanks so much and I too will look at the yummy flourless pizzza crust. Tracy

    • Shirley on December 23rd, 2011 5:46 pm

      Hey Tracy,

      I really don’t know. My gut says that a flax or chia egg might work, but if you try and it doesn’t work, you can always use the results to make my Oatmeal Raisin Cookie Granola: http://glutenfreeeasily.com/oatmeal-raisin-cookie-granola/ (for some reason I can’t embed links in my comments right now) This granola is pretty good compensation for a failed recipe. ;-)

      Best of luck on modifying this recipe! I honestly don’t think any egg substitutions will work for the flourless pizza crust, but I like being proven wrong.

  23. Casey on June 2nd, 2012 7:57 pm

    I just made these and they are really wonderful. I added coarsely chopped chocolate, having no mini chocolate chips and also used salted butter. They were buttery and crisp and a very good sub for a traditional chocolate chip cookie. YUM!

    • Shirley on June 2nd, 2012 10:32 pm

      Hi Casey–Welcome to gfe! :-) How wonderful to read your review … now I’m wanting these cookies the way you made them. ;-) BTW, I loved your review so much that I shared it on my gfe page. Hope more folks will try these cookies. Flourless cookies can be sooo good!


  24. Soofia on July 9th, 2012 11:44 pm

    These are amazing cookies. I have been looking for an easy recipe to satisfy my cookie cravings for months and yours does the trick. Thank you so much for sharing it.

    • Shirley on July 10th, 2012 11:01 am

      Hi Soofia–Welcome! I’m so happy to have you here at gfe, and I so appreciate your fabulous feedback! :-) Having an easy, delicious gluten-free cookie is a requirement. ;-)


  25. Susan W. on January 2nd, 2013 10:52 am

    Hi Shirley! These look yummy! I’m going to give them a try. I’m also going to try with a coconut sugar and honey combo and see how they work out. Wish me luck!

  26. Jeanne on April 10th, 2013 2:38 pm

    Wow! I’m fairly new to your site, Shirley. This whole column was very interesting, especially the readers’ comments, and your replies! I’ve been gluten free for nearly 30 years. May I write to you via e-mail?

    • Shirley on April 11th, 2013 2:12 pm

      Hi Jeanne–Thanks for giving me an opportunity to welcome you officially then … I’m happy to have you here at gfe! :-) Please feel free to email me, of course. I’ll do my best to reply, and in a timely fashion. ;-)


  27. Donna on September 27th, 2013 3:46 pm

    I made the Flourless Chewy Oatmeal Cookies with coconut oil and they’re absolutely delicious!

    • Shirley on September 27th, 2013 4:03 pm

      Hi Donna–Welcome to gfe and thanks so much for the terrific feedback! I always love hearing reviews like yours. :-) I really appreciate you taking the time to comment!


  28. Claudia on January 24th, 2014 8:26 pm

    Just made this, I used ground and whole oats, I cup ground and 1/2 whole and I used coconut oil for the butter, I didn’t add any extras because I also have a teething one year old and I didn’t want to put anything he couldn’t “chew”.
    They were awesome!!!! Also since I had ground oats I didn’t chill them at all!
    Great recipe!!

    • Shirley on January 25th, 2014 1:18 am

      Claudia–It looks like you’re new here–welcome! :-) And woohoo on the success of your version of this recipe! It sounds terrific. Very cool that you didn’t have to chill the batter, too. ;-)

      Thanks so much for taking the time to leave this great, helpful review. Hope to see you more here on gfe!

  29. Shortcake on February 11th, 2014 7:23 pm

    Made these yesterday; they were devoured in a matter of few hours. I added a ton of coconut flakes with no fruit, nuts, or chocolate, as well as some almond milk since the batter seemed too chunky. They were delicious!It’s nice to see an oatmeal cookie recipe that actually doesn’t contain any wheat.

    • Shirley on April 2nd, 2014 5:40 pm

      Hi Shortcake–Thanks for leaving this comment earlier! I’m so glad you made this recipe work for you. The recipe works fine “as is,” but when you add other ingredients, that does make a difference, so good idea on adding some almond milk. I would love these cookies with coconut added, too. ;-)


  30. Colleen on April 2nd, 2014 5:37 pm

    Made these today with chopped dried cranberries and walnuts! They just finished cooling and they are absolutely delicious. I can’t wait to make these again with other fruit!

    • Shirley on April 2nd, 2014 6:08 pm

      Hi Colleen–Welcome to gfe and thanks so much for taking the time to leave this review! :-) I’m really happy you enjoyed these cookies so much! There are a few more oatmeal and oat flour cookie recipes, here that you might enjoy, too, like this one, which—as you can see in comments—readers have adapted with different additions to meet their needs/preferences.


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