One of the saddest things about being a celiac gal is giving up your favorite cookies. Pre-diagnosis, my daughter and I used to make these peanut butter, chocolate chip, oatmeal, M&M, monster cookies about once a month. But like pies, cakes, and everything sweet in the world, I thought I’d have to ditch my monster cookie Jones.

Lo and behold! As I was flipping through The Amish Cook’s Baking Book (for nostalgia, I seriously can’t eat much in there anymore), I gazed lovingly at the monster cookie recipe within its sugar crusted pages. Something I hadn’t realized, but was now freaking out about, was there was NO FLOUR in this recipe. Score one for the gluten-free girl! However, before I got too psyched, there was a gluten’ish hurdle in this delicious treat ^[1]: oats.

These are gluten-free oats from Bob’s Red Mill. One wouldn’t think that oats would fall under the wheat, barley, rye deadly trifecta for a celiac, but it happens. In fact, it happens a lot that oats are either cut with flour, or processed in a facility that processes wheat, and therefore cross-contaminated. So when you’re buying your oats, it MUST have a gluten-free designation, otherwise you’re poisoning the gluten-free well.

I used an electric mixer to beat the butter and sugars — shhh, don’t tell the Amish!

^[2]

As you can see, I finally found a recipe my two-year-old wants to help out with, as long as he can take some nibbles for himself. Unless his sister beats him to it. Which she does.