Comments on: Oatmeal Chocolate Chip Coconut Cookies Recipe. Gluten-Free Friendly.

By: Lévana

Lévana — Fri, 03 May 2013 03:01:36 +0000

Rachel, CRUNCHY:-))))

By: rachel

rachel — Wed, 01 May 2013 17:11:20 +0000

is this cookie chewy or completely crunchy? thanks for all the great recipes!

By: Lévana

Lévana — Wed, 20 Feb 2013 14:40:42 +0000

Yoii Way to go! I usually ALWAYS say which flour, precisely because I want my readers experimenting with EVERYTHING. In fact in my cookbook I have an extensive chapter on what flour choices, what my favorites are, all sweeteners etc…. Do you have the cookbook? I recommend it highly :-))) http://www.levanacooks.com/cookbooks/

By: Yoii

Yoii — Wed, 20 Feb 2013 03:04:58 +0000

Tried this recipe, added a few of my own tweeks, i like how you didn’t specify what kind of flour as i usually just use whatever i have. this time it was wild rice, quinoa, a little premix, and a dash of coconut flour, i also used carob chips instead of chocolate, and since i didn’t have enough coconut, i used raisins and sun flour seeds. i wouldn’t recommend my version as it doesn’t like to hold together, way too much chunky stuff. also i had no baking soda on hand, oh well. anyway i wanted to thank you for this recipe because of it’s largeness. when i make cookies they never last so thank you!!!

By: Lévana

Lévana — Thu, 31 Jan 2013 15:13:29 +0000

As a rule I don’t like to list very expensive ingredients: some people just can’t afford it.
I talk at great length about gluten-free oats in my book and on my blog. Very important :-))) Here’s what I wrote about it in my cookbook:
“Many containers of oats of all shapes and sizes are marked “gluten-free.” You might conclude that it means the gluten has been removed from a grain that originally contains gluten. In fact the exact opposite is true: In and of themselves, oats have no gluten whatsoever.
They might contain traces of gluten only because they are often counter-intuitively processed in machinery that also processes gluten grains. Fortunately, grain processors are increasingly processing oats in gluten-free machinery, letting our gluten-free friends enjoy them to the fullest and allowing the confusion to dissipate”.

By: Caryn

Caryn — Thu, 31 Jan 2013 08:05:46 +0000

Looks like a great recipe. My daughter made chocolate chip cookies last week but with the coconut and oatmeal this looks like a better one.
To make it even healthier I would suggest coconut, palm, or olive oil since vegetable oils, having an extraordinarily high percentage of omega-6 fatty acids, upset the body’s omega-3 to omega-6 balance and are generally produced through chemical processing. Also, make sure that the oats are certified gluten-free as well (if this is a concern) since there are issues of cross contamination.