Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chewy Oatmeal Cookies

RissaRoo

Recommended Posts

RissaRoo Enthusiast
RissaRoo
Posted

Hi! I've been out of town for a week (sorry no gluten free menu last week...I'm getting one together for next week though!). We had a great time, although being out of my own kitchen meant getting glutened all over the place...it reminded me how hard it was to cut gluten out in the first place (crumbs in the mayo, butter, peanut butter...you know the drill. Sigh)

Anyway, my stepmom found this recipe for cookies that turned out so good! Here it is (use dairy free margarine if you can't have the dairy, they taste just the same!):

1 cup firmly packed light brown sugar

1 cup sugar

1/2 cup butter or margarine, softened (substitute soy and dairy free)

3 large eggs

1 1/2 cups creamy peanut butter

1 tsp. gluten-free vanilla extract

1 tsp light corn syrup

4 1/2 cups gluten free oats (Bob's Red Mill are the most reasonably priced!)

1 cup semi sweet gluten-free chocolate chips

1 cup gluten-free candy coated chocolate pieces (dark chocolate M&M's...yum!)

2 teaspoons baking soda

beat sugars and butter at low speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until combined. Stir in oats and remaining ingredients.

Drop by tablespoonfuls onto ungreased baking sheets.

Bake, in batches, at 350 for 15 minutes. Remove to wire racks to cool

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

That seems like a great recipe, thanks for posting! :)

Ridgewalker Contributor
Ridgewalker
Posted

Wondered where you were, Rissa!

Do you know, id there any substitute for the corn syrup? Or I wonder how they'd do just leaving it out... It's not something I generally have in my cupboard. They sound yummy!

RissaRoo Enthusiast
RissaRoo
Posted
  • Author

Thanks, guys! Ridgewalker...yeah, I don't keep corn syrup around either (in fact I try to avoid it!). The recipe doesn't call for much at all, so I think it's safe to just leave it out. The other thought I had was to substitute maple syrup...maybe add a touch more than it calls for in the recipe. I think it would give them a nice flavor, too. Let me know if you try it!

zip2play Apprentice
zip2play
Posted

I have been making these cookies for a long time. They are a huge hit with gluten free people and other non-gluten free people. I love them...but I would be concerned about eliminating the corn syrup...my fear, they would become very crumbly and would fall apart very easily!

Monica

RissaRoo Enthusiast
RissaRoo
Posted
  • Author
I have been making these cookies for a long time. They are a huge hit with gluten free people and other non-gluten free people. I love them...but I would be concerned about eliminating the corn syrup...my fear, they would become very crumbly and would fall apart very easily!

Monica

Hmmm, I can see where that might happen....would the maple syrup maybe work instead? Or you could add honey (maybe more honey than the corn syrup)? Another option would be to add some xanthan gum, which would help the chewy factor. I'll have to try them w/out the corn syrup and see! Or if anyone else does, let us know how it goes ;)

zip2play Apprentice
zip2play
Posted

Those are good ideas for alternatives. Since I don't make them often (mainly around holidays or such) I will stick with the corn syrup, especially since it is only 1 tsp. But yes, if anyone else does the others, please let us know. I am very interested in how it would go.

Monica

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

How do Bob's Red Mill oats bake up? The oats I have (Bob's) are more like grains of kasha rather than the flaky Quaker Oats. Do the oat "kernals" bake up well?

purple Community Regular
purple
Posted

I use Bob's Red Mill gluten-free whole grain "rolled" oats. They look and act like Quaker Old Fashioned style oats compared to Quick oats. I make muffins and cookies with them. I pulse them in the blender 3 or 4 times to "chew" them up a little otherwise I find that they are a little tough (then they look more like Quick oats). I made no-bake cookies without pulsing them and the cookies were too chewy. They work great. I have not tried them in the recipe that started this thread but I am sure they will be fine if you use the rolled oats. The kernals I have never used before.

cruelshoes Enthusiast
cruelshoes
Posted

I tried this recipe to take to a potluck with the Gluten Eaters yesterday. I pulsed the Bob's Red Mill oats in my food processor a few times to break them up a bit. I also subbed 1 C sweetened flaked coconut for the M&M's. They turned out plenty chocolatey for me with that change. Overall, they turned out great, and we had none to bring home. :angry: I had several people ask me for the recipe. THe only other change I made was that I lined my cookie sheets with parchmant paper, and I let them sit for a few minutes when I took them out of the oven. When they first came out, they were a little soft to be taking off the cookie sheet.

Thanks for posting.

Juliet Newbie
Juliet
Posted

F.Y.I. - I made these cookies yesterday, but I didn't use the light corn syrup (I didn't even increase the sugar content). I also used baking powder instead of baking soda because I didn't use the corn syrup (powder has a little cream of tartar and cornstarch, so it can help a bit with stabilizing and binding during the cooking process). And as someone suggested, I also pulsed the Bob's Red Mill gluten free oats a bit to make them a little less chewy. They tasted great and are even better today. For all of you concerned about the corn syrup, I don't think it's absolutely needed. Although, without trying it with the corn syrup, it might make them yummier with the added sweetness. But we found them sweet enough without.

Now back to my 3rd cookie of the day!

  • 9 months later...
chef-kim Newbie
chef-kim
Posted

I made these cookies substituting agave nectar for the corn syrup. They turned out perfectly and they are so delicious.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Florence Lillian
      - Florence Lillian replied to Jay Heying's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Celiac friendly probiotics

      In response to your questions regarding probiotics. I have had Celiac for 40 years. Stomach issues: digestion, IBS to chronic constipation, bloat after eating anything. I was unable to eat a healthy variety of foods, tried probiotics supplements - some made me worse, others made no difference. After reading about people with Crones, IBS, etc, who made...
    2. slkrav
      - slkrav posted a topic in Introduce Yourself / Share Stuff
      0

      Gluten free beer ?

      Help me out here. Lauren Dam gluten-free beer from Spain is listed as gluten free. Yet its made from Barley Malt. I thought barley and any form had gluten. Anybody have any more information about it?
    3. cristiana
      - cristiana replied to Colleen H's topic in Gluten-Free Foods, Products, Shopping & Medications
      16

      Ibuprofen

      Ferritin levels. And see what your hemoglobin looks like too, that will tell you if you are anemic? You can have 'low normal' levels that will not be flagged by blood tests. I had 'low normal' levels, my lab reading was. c12, just over what was considered normal, but I had small benign lesion on my tongue, and sometimes a sore mouth, and a consultant maxillofacial...
    4. Mari
      - Mari replied to KathyR37's topic in Coping with Celiac Disease
      5

      New here

      Hi Katht - I sympathize with your struggles in following a gluten-free diet and lifestyle. I found out that I had Celiac Disease a few months before I turned 70. I just turned 89 and it has taken me almost 20 years to attain a fairly normal intestinal function. I also lost a lot of weight, down to 100 lb. down from about 140 lb. What Trents wrote you was...
    5. oscarbolduc
      - oscarbolduc posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Advice while waiting for testing

      Hello, I'm relatively new to this, so I'm hoping to get some advice. I went gluten-free for most of April and felt the best I've ever felt. I’ve been experiencing strange symptoms since last August, but they all disappeared when I eliminated gluten. However, to get accurate blood test results, I’m back on gluten for a month (all of May), and I’m hon...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,882
    • Most Online (within 30 mins)
      7,748
    Nicole King
    Newest Member
    Nicole King
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Florence Lillian
      Celiac friendly probiotics

      By Florence Lillian · Posted

      In response to your questions regarding probiotics.  I have had Celiac for 40 years.  Stomach issues: digestion, IBS to chronic constipation, bloat after eating anything.  I was unable to eat a healthy variety of foods, tried probiotics supplements - some made me worse, others made no difference.  After reading about people with Crones, IBS, etc, who made their own probiotics I started making Milk Kefir: not water Kefir. There are 10 probiotics in milk KEFIR. After 3 weeks I was able to eat more, no gas, no IBS.  If you have a computer just ask for videos on making milk Kefir. I branched out and make my own Kombucha for even more probiotics. I do not make my yogurt because there are only about four probiotics in that. I started this when I was 82 and I still make my own Kefir and Kombucha. My stomach issues were fixed with the Milk Kefir alone. If you decide to try making it, make certain you order MILK GRAINS. The finished product tastes a bit like Buttermilk. I hope this helps in your journey to good health.
    • slkrav
      Gluten free beer ?

      By slkrav · Posted

      Help me out here. Lauren Dam gluten-free beer from Spain is listed as gluten free. Yet its made from Barley Malt. I thought barley and any form had gluten. Anybody have any more information about it?
    • cristiana
      Ibuprofen

      By cristiana · Posted

      Ferritin levels.  And see what your hemoglobin looks like too, that will tell you if you are anemic?  You can have 'low normal' levels that will not be flagged by blood tests.  I had 'low normal' levels, my lab reading was. c12, just over what was considered normal, but I had small benign lesion on my tongue, and sometimes a sore mouth, and a consultant maxillofacial ordered an iron infusion for me as he felt my levels were too low and if he  raised them to 40, it would help.   Because you are not feeling 100% it might be worth looking at your levels, then discussing with your doctor if they are low normal.  But I stress, don't supplement iron without your levels being monitored, too much is dangerous.
    • Mari
      New here

      By Mari · Posted

      Hi Katht -  I sympathize with your struggles in following a gluten-free diet and lifestyle. I found out that I had Celiac Disease a few months before I turned 70. I just turned 89 and it has taken me almost 20 years to attain a fairly normal intestinal  function. I also lost a lot of weight, down to 100 lb. down from about 140 lb. What Trents wrote you was very true for me. I am still elimination foods from my diet. One person suggested you keep a food diary and that is a good idea but it is probably best just to do an elimination diet. There are several ne and maybe one for celiacs. I used one for a while and started with plain rice and zucchini and then added back other foods to see if I reacted or not. That helped a great deal but what I did not realise that it would only very small amounts of some foods to cause inflammation in my intestine. Within the last few years I have stopped eating any trace amounts of hot peppers, corn and soy(mostly in supplements) and nuts, (the corn in Tylenol was giving me stomach aches and the nuts were causing foot pains). Starting an elimination diet with white rice is better than brown rice that has some natural toxins. In addition it is very important to drink sufficient plain water. You can find out how much to drink for your height and weight online. I do have difficulty drinking 48 ounces of water but just recently have found an electrolyte supplement that helps me stay well hydrated, Adding the water and electrolytes may reduce muscle cramps and gag spams you wrote about. . Also buy some anti-gluten enzyme capsules to take with meals. I use GliadinX advertised here. These are a lot of things to do at one time as they reflect my 20 years of experience. I hope you do what you can manage to do over time. Good luck and take care.
    • oscarbolduc
      Advice while waiting for testing

      By oscarbolduc · Posted

      Hello, I'm relatively new to this, so I'm hoping to get some advice. I went gluten-free for most of April and felt the best I've ever felt. I’ve been experiencing strange symptoms since last August, but they all disappeared when I eliminated gluten. However, to get accurate blood test results, I’m back on gluten for a month (all of May), and I’m honestly feeling miserable. I’ve been dealing with joint pain, bloating, diarrhea, and just overall discomfort. Does anyone have tips on how to manage these symptoms during this month? What has helped you with joint pain? 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.