gluten free Dad’s cookies!

gluten free dad's cookies. gfandme.comDo you miss those crispy, spicy prepackaged Dad’s cookies? Geoff certainly did. This recipe for gluten free Dad’s Cookies is the culmination of a long process of trying to get just the right flavour and texture of those little marvels in the bright yellow bags. One result was posted here earlier under the title Coconut Oatmeal Cookies. They were good, but too tender and too spicy to be truly called a Dad’s cookie copycat! These, however, come very close to the real thing, so go ahead, eat them by the handful, dunk them in your milk, or dip them in your coffee. Yummmm.

Note: Not everyone who has celiac disease can tolerate oats and oat flour, even when they are certified gluten free. If you have questions, talk to your physician or dietitian.

Scroll down for the recipe.

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gluten free dad's cookies

  • Servings: 12
  • Difficulty: easy
  • Print

What you’ll need:

3/4 cup butter or margarine

1/2 cup white sugar

1 tablespoon molasses

1/2 teaspoon vanilla

!/4 cup almond flour/meal

1/4 cup coconut flour

1/4 cup gluten free oat flour

1 teaspoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon all spice

1/4 teaspoon nutmeg

pinch salt

3/4 cup gluten free rolled oats

1/2 cup shredded coconut

What you’ll do:

Heat oven to 300 degrees and line cookie sheets with parchment paper.

In mixing bowl, cream together the butter and sugar. Add molasses and vanilla and stir.

In a medium sized bowl, whisk together the flours, xanthan gum, baking soda, baking powder, and spices. Stir well and then add to the butter mixture and mix in. Add the coconut and rolled oats and stir.

Roll dough into small balls and place on cookie sheet. Flatten with a cookie press or the bottom of a glass.

TIP: To get the cookies crispy like packaged Dad’s cookies, make them small and flat (about 2 inches round and 1/4 inch high)

Bake for 12 – 14 minutes or until nicely browned all over.

Let cool for a few minutes before removing from the pan. They will be rather crumbly at first.

These taste good straight from the oven, but get even better with age. It’s not until the next day that they really crisp up and take on the taste of those Dad’s cookies. It seems that nut flours need that time to absorb the flavours of other ingredients.

TIP: You can also add 1/2 cup chocolate chips or raisins to these too!

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photo credit:

Gluten free recipes from Red Deer, Alberta, Canada

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