I’ve been wanting to make gluten-free oatmeal cookies for a while now. I use a Washington Post recipe for Flourless Gluten-Free Oatmeal Cookies that I found online a few years back. I’ve adapted the directions to meet my needs for gfe and added a few different ingredients from time to time.
UPDATE: On April 4, 2023, Gluten-Free Watchdog issued a new statement, Gluten-Free Watchdog Cannot Recommend Any Brand of Gluten-Free Oats. Read the full statement here. This statement was followed by details on recent testing results of gluten-free products that contain oats., which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten.
This statement was followed by details on recent testing results of gluten-free products that contain oats, which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten. I’m not eating any oats and I urge all of my readers who eat gluten free for medical reasons to also abstain.
IMPORTANT UPDATE: If you eat strictly gluten free for medical reasons, I urge you to use certified gluten-free purity protocol oats versus mainstream oats that have been mechanically separated—even if those oats are “certified gluten free.” Mechanically separated oats entered the marketplace in 2015 and are tested via an “averaging” of test results and then labeled “gluten free” if the average is less than 20 ppm gluten.
The averaging of test results is currently allowed by the FDA, but this averaging “dilutes” results. In addition, accurate testing of oats for the presence of gluten is a challenging process. So while testing results of mechanically separated—“sorted” oats—may indicate that the oats are less than 20 ppm, you can still end up with gluten-full oats in your bowl or your recipe. Therefore, it is no longer sufficient to buy oats that have “gluten free” on the label or even ones that say “certified gluten free.” Here’s the current listing of companies that use certified gluten-free purity protocol oats.
If you’re eating gluten free for medical reasons but have continued to eat mainstream oats like Quaker or McCann’s and say “they don’t bother me,” you need to stop consuming them because they are simply not gluten free.
Tricia Thompson, MS RD (who is also known as The Gluten-Free Dietitian and is the founder/operator of Gluten Free Watchdog), 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 certified gluten-free purity protocol oats. While studies have shown that purity protocol oats are largely safe for those with celiac disease, a small percentage of those with celiac cannot tolerate even those 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’s 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. Note that most celiac experts recommend abstaining from even certified gluten-free purity protocol oats for the first year of gluten-free living to give the gut time to heal, and then that they be introduced gradually.
Okay, let’s get to the fun part—the cookies! After a discussion on Twitter on which version I should make—oatmeal raisin oatmeal cranberry, oatmeal chocolate chip, plain oatmeal—I went with the advice to make “plain” oatmeal cookies, 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. But not too crispy!
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. Okay, Rodney doesn’t really know me, but he always promises a “smooth transition from sleep to activity” and 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 chocolate mug cakes, chocolate banana honey walnut cake, double-chocolate Clementine cake), and even Flourless Gluten-Free Pizza (which is low carb and keto friendly).
Mr. GFE was so happy to see these Flourless Gluten-Free Oatmeal Cookies in the snowman tin when he got home yesterday! Hope you enjoy them as well!
Flourless Gluten-Free Oatmeal Cookies Recipe
You won't believe how good these Flourless Gluten-Free Oatmeal Cookies are! Without the flour, you get to concentrate fully on the chewy oats and the buttery, sugary caramelization factor. Recipe makes 1 1/2 dozen cookies. 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 will get the lace-cookie look and taste from the edges of the cookies made as shown above. Reader Rida reported: "I made these today in the lace cookie style. Oh my goodness they are delicious. So easy and so yummy! These cookies take me back to my youth before I was gluten free. I thought my days of lace cookies were gone...so I thank you for sharing the recipe and the extra tip on how to make them lace cookie style!" Yay! Last, if you are not eating gluten free, you can use any brand of rolled oats. Adapted from The Washington Post
Flourless Gluten-Free Oatmeal Cookies
You won't believe how good these Flourless Gluten-Free Oatmeal Cookies are! Without the flour, you get to concentrate fully on the chewy oats and the buttery, sugary caramelization factor.
Recipe makes 1 1/2 dozen cookies.
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 will get the lace-cookie look and taste from the edges of the cookies made as shown above. Reader Rida reported: "I made these today in the lace cookie style. Oh my goodness they are delicious. So easy and so yummy! These cookies take me back to my youth before I was gluten free. I thought my days of lace cookies were gone...so I thank you for sharing the recipe and the extra tip on how to make them lace cookie style!" Yay!
Last, if you are not eating gluten free, you can use any brand of rolled oats.
Adapted from The Washington Post
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.
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. 🙂
Yep, I’ll say it again…so very thankful I stumbled upon your blog. Such great information AND conviction about my occasional cheats!
Hi Babetta–Good to see you again! Glad this post was helpful to you. Stay strong! 🙂
Thanks so much … hugs,
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.
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.
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).
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. 😉
Thanks so much for sharing my giveaway & ventures! 🙂
These cookies look awesome!! I love the oatmeal raisin combo and also dried cranberry, too!
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! 🙂
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!
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!
These cookies sound delicious. I can’t wait to make them! 🙂
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. 😉
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!
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!
Kim, The Food Allergy Coach says
Yet another fabulous flourless recipe idea! I might try them w/ quinoa flakes…once I get back to baking, that is!
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!
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!
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!
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!
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. 😉
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!
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. 😉
Erin Elberson says
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.
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? 😉
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.
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!
wondering about using honey instead of sugar? any comments?
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. 🙂
Donna–Well, my first attempt was close, but not good enough. Will keep working on it …
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!
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! 🙂
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!
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 …
Yes, there is flour involved, but I think I’ve learned a lot from you, Carrie, Iris, and Amy to give it a try. 😀 Even if it doesn’t turn out, I will have learned was doesn’t work!
Thanks for the recipe!
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! 😉
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!!!
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)! 🙂
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.
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.
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.
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
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: https://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.
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!
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!
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.
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. 😉
Susan W. says
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!
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?
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. 😉
I made the Flourless Chewy Oatmeal Cookies with coconut oil and they’re absolutely delicious!
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!
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!
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!
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.
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. 😉
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!
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.
Katie C says
Thanks Shirley! I actually have all of these ingredients on hand and need to try these. I love baked goods without flour in the recipe! Thanks for the inspiration! 🙂
Hi Katie–Good to see you, dear! I hope these worked out for you and everyone enjoyed them. 🙂 You know I adore flourless recipes, too. 😉
Love this site….all your recipes…..Your doing a great job…..keep up the good work…..Thanks for all your information and dedication
Hi Donna–First, I don’t think you’ve commented before–welcome to gfe! 🙂 Second, I so appreciate your words. Truly. It’s comments like yours that keep me blogging! I am happy to say that I have many more recipe posts and informational posts planned for the future. I don’t think I’ll ever run out of material! LOL So I’m grateful for readers like you who will be here. 😉
Have a wonderful Thursday!
Janell Morgan says
No gluten allergy here but I’m trying to eat healthier so I found this recipe when I googled flourless oatmeal cookies. I’m so glad I did because these were great! Didnt have chocolate chips but pistachios and peacons worked just fine.
Shirley Braden says
Hi Janell–Welcome to gfe! So glad you found me and this recipe! 🙂 You don’t have to have gluten issues to enjoy the recipes on gfe, as you just learned. I love flourless and crustless recipes. I hope you’ll find some others here on gfe that you like! Btw, for future reference, this recipe is just as good without any additions at all. 😉
Thanks for taking the time to comment!