Comments on: Basic Whole Grain Tollhouse Cookies (Sprouted)

By: MarLou

MarLou — Fri, 31 Jul 2009 03:39:52 +0000

Wardeh,
I’m going to try these. They sound very nutritious. I’ll let you know who they turn out. Thanks a lot for your great recipes.
MarLou

By: gabrielle

gabrielle — Sat, 10 Jan 2009 20:52:54 +0000

oh, ok. thanks. we dont have any allergies around here (thank goodness) so i dont worry about gluten. actually, i do have a slight dairy intolerance but only if i overload on commercial dairy…

By: Deb Schiff

Deb Schiff — Sat, 10 Jan 2009 13:46:49 +0000

How awesome are you! These look very tasty. Can’t wait to try ‘em myself.

By: Wardeh

Wardeh — Sat, 10 Jan 2009 01:37:24 +0000

Gabrielle,

The reason I don’t use the oats is because unless one purchases certified gluten-free oats, there is likely gluten in the oats (from oat crops being grown in rotation with wheat crops). We could buy gluten-free oats, but they are soooo expensive. So I use quinoa flakes instead. I know those are gluten-free and I like the grain diversity, too.

The original recipe for Natural Tollhouse Cookies calls for rolled oats and they’re really good that way.

By: gabrielle

gabrielle — Sat, 10 Jan 2009 01:05:17 +0000

hi wardeh. i am curious why you dont use the oats in this version and use quinoa flakes instead? do you think oats could be used with similar results? thanks!