Oat-Free Monster Cookies

Grain and gluten free

Jan 24, 2026

∙ Paid

I’m sneaking you another book recipe. Don’t tell my publisher. ;)

The original version of these cookies has been one of the most made, shared, and talked-about recipes I’ve ever written. It’s the one people tell me they’ve memorized. The one that gets baked for school events, holidays, and “I just need a win” days. It’s also the recipe that quietly shaped how I think about texture in grain-free baking.

While I can eat certified gluten-free and sprouted oats from time to time now, they’re not something I reach for often. They spike my blood sugar, and they just don’t digest as well for me as truly grain-free baked goods. I know from years of emails, DMs, and conversations that many of you are in the same boat.

For the new book, I’ve been testing oat-free alternatives that still give that familiar spread, oaty chew, and crisp edge people love. This one is still in progress (but it’s close enough at V5!) and delicious enough that I wanted you to have it early.

I had fully planned to share a new Instant Pot bolognese this week, one I developed over the holiday break and was really excited about. But Kezia has the flu, yesterday went sideways in the way parenting days sometimes do, and instead of forcing it, I decided to leak you a book recipe instead! Win, win.

As always, I’d love your notes! What you notice, what you tweak, and how it bakes in your kitchen. That feedback is exactly why I share things here first!

While we’re on the topic of the new cookbook - please go leave your burning grain-free questions below!