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  • Prep Time
    10 mins
  • Cook Time
    15 mins
  • Serving
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This is a recipe that I had cut out and kept.  It was from a packet of Oats that I had brought back with me from abroad when gf oats were not available here in Italy. I did not know what to expect as there were no pictures on the packet.  The ‘dough’ felt dry in fact and they did not spread either when baking.  When I tasted them they were not chewy like most oatmeal cookies, but were in fact chunky and very crunchy with an almost rusky texture.  We loved them and they are a favorite in this household and will quickly become a favorite in yours too!



    This recipe makes 2 dozen cookies. The chocolate chips are optional. They come just as delicious without!

    Step 1

    Cream together the sugar and butter until smooth. Add the milk and vanilla and blend. In a separate bowl, whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, baking powder, salt and b

    Step 2

    Add the dry ingredients to the wet and mix until just combined. Add the coconut and almonds and blend until incorporated into the mix.

    Step 3

    Take about a tbsp of the mixture, forming into balls. Place on a greased or lined cookie sheet and using a glass, flatten them into a round shape. Bake for about 15 minutes.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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