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  • Writer's pictureJoan Medlen

The comfort of an oatmeal cookie…

I like to cook. When life seems a bit overwhelming, I am often in the kitchen. When Andy developed celiac disease, I wondered what I would do. As a dietitian, I was very aware of the trials and tribulations many people experience with the gluten-free diet.

Thankfully, much has changed since I became a dietitian. Today, there are tons of gluten-free foods: prepared, frozen, flours, pastas, baked goods, tortillas, energy bars, you name it.

But what about my favorite comfort cookies?

We loved these cookies growing up. Mom got the recipe from the Mother of one of her students. She put the recipe in the hand-written cookbook she gave me for my wedding present. They are called, “M___ D___ Oatmeal Cookies.” (I can’t share the name since I don’t know these folks!).

I am happy to say, that I have successfully created a gluten-free version of M.D.’s Oatmeal Cookies. And here it is:

M.D. Gluten-Free Oatmeal Cookies

Pre-heat Oven: 350

1 cup soft margarine 1 cup sugar 1 cup brown sugar 2 eggs (add one at a time) 1 tsp Vanilla 1 1/2 tsp Cinnamon 1/2 packet unflavored gelatin (very important) 1/2-3/4 tsp nutmeg (I admit, I don’t measure this) 1 tsp baking soda 1 1/2 cups Superfine White Rice Flour (Authentic Foods) 3 Generous cups of Gluten-Free Oats


  1. Cream margarine and sugars

  2. Add eggs one at a time – mix really well (I let it run on medium-high for a while until it is light and fluffy).

  3. Add one at a time: cinnamon, nutmeg, vanilla, baking soda, and gelatin. Mix well.

  4. Slowly add flour. Mix well.

  5. Add Oats one cup at a time. Mix well between each.

  6. Arrange cookies with spoons or a scoop on a greased cookie sheet.

  7. Bake at 350 degrees for about 10 minutes. Don’t let them get too brown!

The dough tastes just like the dough I snitched as a kid (oops! did I say that?). The cookies, though a smudge different texture, taste great and are still chewy if you get them out while they look “under done.”


  1. Add raisins!

  2. Leave out the cinnamon and nutmeg and add chocolate chips.

  3. Add nuts or seeds.

  4. Substitute half of the flour for gluten-free oat flour.

Although Rex is still enjoying his craft of creating new and different gluten-free cookie recipes, I crave the cookies of my childhood memories. Nice to know we can pull it off!


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