Comments on: Granola Cookies

By: Jules

Jules — Tue, 10 Jul 2012 00:07:08 +0000

Sandra – I don’t have the carb count on these cookies. We do run nutritionals on some of our recipes and in all my ebooks with recipes, but we’re a small bunch here trying to keep up and haven’t been able to run nutritional content on every recipe. Hopefully someday though!

By: Sandra Ballantine

Sandra Ballantine — Mon, 09 Jul 2012 22:44:46 +0000

I would like to know if you have a carb count on these cookies. My grandson is a diabetic as well as having Celiac . We are baking them right now and I know he is going to love them, but I’m not sure how much insulin to give him for the cookie.
Thank you

By: Jules

Jules — Tue, 27 Mar 2012 13:51:28 +0000

Aviva – “natural flavors” in the US are nearly always made from wheat, corn and/or soy. If they are made from wheat though, they must be listed as “natural flavors (wheat)” or otherwise called out on the nutritional label as containing wheat. If the flavors are derived from barley instead, they will almost always be listed as “barley malt” or “malt extract” or something similar. If wheat and/or barley/malt is not listed on the label, you should be safe with a product containing “natural flavor.” The So Delicious almond milk does not contain gluten. Here is their allergy info: http://sodeliciousdairyfree.com/products/almond-plus-almond-milk-beverages/original-almond-plus-almond-milk-beverage. Hope that helps clear it up!

By: Jules

Jules — Tue, 27 Mar 2012 13:14:07 +0000

Hi Sharon, that’s a great question. For recipes using oats, I’ve found that the instant variety work better because they absorb the moisture faster while baking. Steel cut oats definitely don’t work well in cookie recipes like this one, but you may be able to use regular rolled oats if they are not too stiff. I know many readers have complained to me that Bob’s Red Mill rolled oats do NOT work well in cookie recipes, but you may have another brand that works better. The one major caveat here is that you defintely need to use ONLY certified gluten-free oats if you are celiac or on a gluten-free diet for medically necessitated reasons, as other oats are contaminated in the harvesting/milling/process. Hope that helps!

By: sharon

sharon — Mon, 26 Mar 2012 20:29:08 +0000

Hi Jules,

Question, do have to use instant oats? I have regular gf ‘old fashioned rolled oats’. How would that change the recipe?

Thanks!

By: Aviva

Aviva — Sat, 24 Mar 2012 02:17:42 +0000

Jules – my doctor advised that “natural flavor” could be a hidden source of gluten. Have you had any trouble with the So Delicious almond milk (which includes “natural flavor”)? Almond milk with protein would be ideal for me.

By: Jules

Jules — Wed, 21 Mar 2012 22:56:14 +0000

Absolutely, Angie! So glad you’ll make good use of the recipe!

By: Angie Halten

Angie Halten — Wed, 21 Mar 2012 03:34:41 +0000

Any cookie where I can sneak veggies in, is a big hit in my books! Especially when the kids devour them by the handfuls. Thanks for the recipe!

By: Jules

Jules — Wed, 21 Mar 2012 03:08:06 +0000

Yes, Becky, I know what you mean! This dough is almost even better than the cookies!

By: Becky

Becky — Sun, 18 Mar 2012 19:25:48 +0000

These cookies are AMAZING! I just made them for my son and I couldn’t stop eating the dough. Normally I can resist eating the dough and licking utensils on all sweets but not these.