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 or dry instead of chewy.
For the gluten-free flour, I recommend the following: ½ cup (60g)
millet flour, 2 tablespoons (15g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
Instant oats are also known as quick-cooking or minute oats. They're smaller and thinner than old-fashioned rolls 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 rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
Use the ripest bananas you can find! Ones that are pure brown or black are ideal. This is because pure brown or black bananas contain more natural sweetness, a stronger flavor, and a better texture than yellow bananas.
This is my favorite homemade creamy peanut butter recipe. You just need 5 minutes and a blender to make it! If using store-bought creamy peanut butter, make sure it only contains peanuts and salt—no other ingredients. It should be liquidy at room temperature. Do not substitute crunchy peanut butter.
For a stronger peanut butter flavor, increase the homemade creamy peanut butter by 1 tablespoon (16g) for a total of 3 tablespoons (48g) of creamy peanut butter.
Honey or
agave may be substituted for the pure maple syrup.
Any milk may be substituted for the unsweetened vanilla almond milk.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.{gluten-free, vegan, clean eating, low fat}