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A gluten-free holiday cookie recipe that’s fool-proof (and thoughtful)

gluten-free oat cookiesBaking is probably the holidays’ coziest tradition—one that often leaves out the scores of gluten-intolerant New Yorkers among us. (As many as 30 to 40  percent of people may suffer from non-Celiac gluten intolerance, say health experts.) Now they need not forgo the season’s gingerbread houses and Christmas cookies—or sit patiently by while watching your other guests devour dessert.

Well+Good contributor Adriana Stimola created this gluten-free recipe that’s easy to make, even if you’ve never (or never successfully) worked with gluten-free flours before.

“I am a major gluten lover, with a major gluten allergy,” Stimola says. “But giving up cookies, cake, pie, and bread is not an option.” So several years ago she started experimenting, and figured out how to adapt regular recipes into gluten-free, and sometimes vegan versions, as she did with this fool-proof Gluten-Free Oatmeal Coconut Cookie recipe. “These cookies are one of my favorites, and considering treats usually require chocolate for my approval, that speaks tons about them!”

Gluten-Free Oatmeal Coconut Cookies

Adriana Stimola: book editor by day, gluten-free baker by night

Think Macaroon with gluten-free oats and applesauce. These delicious and wholesome, sweet and crunchy cookies are the perfect holiday bite—good for giving, good for sharing, and good for you.

1/2 cup sorghum flour
1/3 cup brown rice flour
1/4 cup teff flour
1/2 cup tapioca flour
1/4 teaspoon xanthan gum
1/4 cup golden flax meal
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup applesauce (substituted for 2 sticks of butter)
1 cup packed brown sugar
7 oz naturally sweetened coconut
2 eggs
1 teaspoon vanilla extract
3 cups certified gluten-free oats

In a large bowl, mix together flours, spices, and flax meal. In a mixer, or separate bowl, cream together the applesauce and sugar until smooth, then mix in the eggs and vanilla. When bended well, slowly combine the dry flour mixture and the creamed ingredients. Add coconut, and mix. Add oats, and mix. Refrigerate dough for 2 hours.

Preheat oven to 350 degrees.

Spoon dough onto parchment-covered cookies sheets. Make them on the thicker and smaller side for an extra chewiness. The dough will spread a bit so leave a little room between scoops. Bake for 9 minutes, rotate, and bake for another 9 minutes. Let cool and enjoy! Check out more of Adriana’s recipes at

Other delicious—and easy—gluten-free desserts:

Pumpkin Pie Fudge BabiesGluten Free Gidget
Avocado, Chocolate, & Sweet Potato PuddingChoosing Raw
Walnut BlondiesVeggie Girl

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