Comments on: Gluten free oatmeal chocolate chunk cookies

By: Miryam@eatgood4life

Miryam@eatgood4life — Mon, 22 Feb 2016 02:31:37 +0000

In reply to Deborah. If you are not gluten free you can use whole wheat pastry flour but just use 1 3/4 cups of it :-)

By: Deborah

Deborah — Sun, 21 Feb 2016 18:11:54 +0000

Hi. If one is sensitive/allergic to rice what flour substitute would work here. I often find these gluten free recipes with rice flour and unfortunately can’t make them.

By: Miryam@eatgood4life

Miryam@eatgood4life — Fri, 01 May 2015 23:26:51 +0000

In reply to Michele. Not coconut flour for this, maybe almond flour but the cookies will be soft and not crunchy. How about some oat flour? I am not sure the almond flour will be good. Brown rice flour behaves more like regular white flour and for cookies that is what you want. Almond flour will work but the texture will be different. You may need a bit more too.

By: Michele

Michele — Fri, 01 May 2015 23:11:28 +0000

I don’t have brown rice flower so I was wondering if I could sub almond flour and/or coconut flour? Thanks!

By: Miryam@eatgood4life

Miryam@eatgood4life — Fri, 13 Mar 2015 20:58:31 +0000

In reply to Laura. How much sugar didn't you cut off? I wouldn't recommend less than 3/4 cups but I found that 1 cup works best. Sorry they didn't turn out so good for you.

By: Laura

Laura — Fri, 13 Mar 2015 20:54:43 +0000

Just made these. I cut back on the sugar amount,since my husband is diabetic. That was not good idea. Just taste like toasted oats with chocolate chunks. I think I will use the amount of sugar called for as well as smaller chunks or chips as they didn’t really embed in the cookie as much as it should have. :(