The original recipe I took this from stated “the best vanilla cookie dough base, ever”.  I didn’t think that, though they are very good, I think that using the white and brown sugars will make a huge difference, I used sucanat in place of the sugars the first time and the next time I used the
white and brown sugar.  I can definitely see a huge difference in the taste.  The sucanat “overpowers” the vanilla flavor.  But, either way they are super tasty.   My add-ins were chocolate chips and chopped pecans.

Cookie Dough


1 ¼ cup GF
rolled oats OR 1 cup oat flour

1 cup GF
Flour Blend (I used the White Flour Blend from cookbook)

½ teaspoon
xanthan (omit if in your blend)

½ teaspoon
baking powder

½ teaspoon
baking soda

¼ teaspoon

¾ cup
butter, softened (1 ½ sticks)

½ cup sugar

½ cup brown
sugar, packed

1 egg, room

2 teaspoons



cup chocolate chips + ½ cup chopped pecans

cup white chocolate chips + ½ cup dried cranberries

cup chocolate chips + ½ cup white chocolate chips

cup butterscotch chips

cup M & M’s


Process oats
in food processor until finely ground.

In large
bowl put oat flour, flour, xanthan, baking soda, baking powder and salt. Whisk
together, set aside.


In a large
bowl or mixing stand bowl cream butter

 beat until creamy.  Add sugar and brown sugar and beat until
light and fluffy.

Add dry
ingredients, mix well.

Mix in
choice of add-ins, mix until combined.

Chill dough
in fridge for 30 minutes.


Preheat oven
to 350°

Line cookie
sheets with parchment paper.

Use 1 Tablespoon
scoop to make cookies.  Leave room
between each cookie for spreading.  Bake
10-12 minutes.