Notes: It’s extremely important to measure both the oats and flour correctly using
this method or a
kitchen scale. (← That's the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use
gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g)
millet flour, 2 tablespoons (15g)
tapioca flour, 2 tablespoons (17g)
brown rice flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will also work, if measured
like this.
Frozen and thawed blueberries may be substituted for the fresh, although they may tint the cookie dough a light gray color.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.{gluten-free, clean eating, vegan, low fat, low calorie}