Gluten Free Cookies

I’ve had the pleasure of having Lauren, a student from Eagan High School, shadow me twice a week for the past three months as part of Eagan’s Mentorship program. It was so much fun to help her learn more about nutrition and join me in studio at Twin Cities Live and Fox 9 news and also teach her more about clinical nutrition. Lauren has many reasons why she is interested in nutrition but having Celiac’s disease and having to avoid all gluten in her diet is on the list. While I’ve made plenty of gluten free meals I’ve never personally tried to bake something gluten free. I was struggling to find a way celebrate her soon to be graduation and completion of her mentorship and a cookie fell in my hand…literally. I was at a meeting recently and someone brought gluten free cookies for the group. Not only was I excited that I could bake something for Lauren, I was excited because they were delicious. I asked for the recipe and here I am now, waiting for the second batch to come out of the oven.

A few things I’ll say to the recipe after preparing them tonight. First, they are very hearty! If you have a kitchenaid mixer beware that a full batch will not fit at the end. I ended up creaming the sugar and butter and adding the eggs, peanut butter and 1/2 the oats in the blender. I then moved the mixture to a large mixing bowl to stir in the remaining ingredients. Also, unlike regular cookies they don’t expand a lot in the oven so you can put them closer together. I made a full batch and used my Pampered Chef medium cookie scoop which gives a 2 Tbsp round ball and it made 62!!! Yes, I know have 62 cookies stacked in my kitchen waiting to be eaten. I think in the future I’ll cut the recipe in half .

Gluten Free Minnesota Whopper Cookies

Source: Coworker (makes ~ 62 cookies if you make 2 Tbsp dough balls)


  • 2/3 cup butter-softened
  • 1 1/4 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 tsp vanila
  • 1 1/2 cup peanut butter
  • 6 cups of oatmeal
  • 2 tsp baking soda
  • 10 ounces of chocolate chips
  • 2 cups dried fruit (I used dried cherries)
  • 1 cup walnuts


  1. Preheat oven to 350 degrees
  2. Mix 6 cups of oats with baking soda in a bowl
  3. Place soft butter and both sugars in blender and cream (~4 minutes)
  4. Add the eggs and vanilla to blender and mix. Next, add the peanut butter and mix until incorporated. Now, blend in ~ 1/2 of the oats (at this point I moved the batter to a larger bowl but if you do a half batch you may be able to add all the oats to the blender now. If you move to a larger bowl add the rest of the oats to the mixture).
  5. Lastly, fold in the dried fruit, nuts and chocolate chips
  6. Roll into balls with ~2 Tbsp of dough and place on a cookie sheet
  7. Bake for 17 minutes or until lightly browned on top.
  8. Cool and Serve!