Mom It Down! Gluten-Free Oatmeal Cookies.

I’m sorry I didn’t get this up yesterday. The days have been a little nuts lately and pretty much all of my attention has been devoted to Em. Anyway! I have some more gluten-free goodies today!


Here’s the skinny: I recently cut sugar out of my diet and most carbs as well. It’s been weeks worth of salads, nuts, tofu, veggies, low fat cheese, and more fake meat than you can shake a stick at. The good news: I’ve lost 6 pounds. The bad news: baking has been difficult. And while this diet isn’t forever, I’ve decided to play around a bit with healthier baked goods. Baking without sugar, heavy cream, flour and the like has been a learning experience to say the least. But I am enjoying the newness of it. I’m not sure how long I’ll continue eating this way, but for now I figured why not share?

And so. These oatmeal cookies are sugarless. They are instead sweetened with honey, molasses and agave nectar. They are also wheat and gluten-free. (I think!)

What you will need

  • Cookie sheet
  • Mixer (optional but easier!)


  • 6 tablespoons unsalted butter (very, very soft)
  • 2 teaspoons bourbon or vanilla extract (I used bourbon)
  • 1 egg
  • 3 tablespoons agave
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 cup almond meal
  • 1 cup rolled oats
  • 1/2 cup soy protein powder
  • 1 teaspoon baking powder
  • pinch of salt

Add butter, sweeteners, bourbon or extract, and egg into the mixer. Stir it up until creamy. (It will likely be a wee bit lumpy. Normal.) In separate bowl, add all dry ingredients. Mix that up a bit with a spoon. Add it to the mixture. Until it looks a bit like this:


Spoon balls onto baking sheet. Flatten with your hand.


Bake for 11 – 14 minutes. You’re done!

Overcoming Obstacles

These are super duper easy, so there isn’t much to cut back on. The only thing I can think to say is let your butter warm to room temperature in the mixer itself. Cuts back on cleaning.


The flavor of these babies are really nice, however, the consistency is a bit dry. That said, I think they would do nicely with some dried fruit, maybe some raisins? It’s up to you. My husband prefers to use some jam on the side. That works too.

A Special Note

Hey all you wheat-free folks! I would love to read your suggestions and/or criticisms. I am a novice with this type of baked good, so please, don’t hold back! Learn me something new!


  1. have you tried chickpea/garbanzo bean/gram flour ( and also known as besan )

    in many recipes it may taste too bean-y, but in some it may work well

    its the basis for french: socca; italian: farinata, panelle; indian: papadum, bhajis, pakoras

    look up socca — you can make a great “pizza” like dish with it.

    there are a bunch of dessert recipes that use different bean flours like this instead of wheat flours.


  2. Thank you! I will look into that.


  3. I have been gluten-free for a little while now. This is my absolute favorite site for gf recipes and tips:

    I love that you are doing more gluten-free recipes!!


  4. Okay, if you have not already, you have to also try coconut flour!!! I’ve been gluten free for 9 months, and I just recently went completely grain free, dairy free, and sugar free too. My saving grace is coconut in all its forms. Good luck to you!


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