Celiac Friendly Haystacks Cookie

By Mohammed Syed (Chef Mo) Catering and Food Services Manager, Camp Kindle

haystack cookie

Serves 24

2 cups white sugar
1/3 cup unsweetened cocoa powder
1/2 cup Milk
1/2 cup butter, softened
3 1/2 cups quick cooking oats ( we used Aveena brand)
1 cup Flaked Coconut
1 pinch Salt


In a saucepan bring sugar, cocoa, milk and butter to boil. Remove from heat. Stir in oats, coconut and salt.

Drop quickly using teaspoon or small ice cream scoop on greased pan or parchment paper and let it cool.

Note: For Vegan and dairy free cookies etc , substitute ingredients accordingly.

Gluten-Free Cowboy Cookies


  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tablespoons vanilla
  • 2 eggs
  • 2 cups Gluten Free Baking Blend
  • 2 1/2 cups Gluten Free Instant Oats
  • 1 Tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Tsp Baking Powder
  • 2 cups chocolate chips


  1. Cream the butter and sugars.
  2. Add the vanilla and eggs and beat again until it looks frothy.
  3. Add the flour, baking powder, baking soda, salt.
  4. Using a spatula, gently fold in the oats and chocolate chips.
  5. Using a small cookie scoop, put on ungreased cookie sheet.
  6. Bake at 350 degrees for 8 minutes.

Note: These cookies brown very fast. Even if they feel soft at 8 minutes they will be fully baked. You should get about 5 dozen or 60 tablespoon 2 bites sized cookies.

Gluten-Free Oatmeal Cookie Recipe

gluten-free cookie

Courtesy Mark Johnson

gluten-free cookieIngredients:

  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ½ cup teff flour
  • 1 ½ tsp xanthan gum
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup chocolate chips
  • ½ cup white sugar
  • 1 cup brown sugar
  • 3 cups pure, uncontaminated oats
  • ½ cup margarine, melted
  • 2 eggs (or equivalent 4 egg replacer)
  • 1 tsp vanilla


  1. In a bowl, whisk flours, xanthan gum, sugars, baking soda, cinnamon and salt. Make sure there are no lumps.
  2. Add the oats, and combine well.
  3. Add the melted butter, and mix until combined.
  4. Add the beaten eggs and vanilla. Mix until it comes together. Add the chocolate chips and mix well.
  5. Place cookies on prepared cooking sheets by the spoonful.
  6. Preheat oven to 325F.
  7. If winter, put the sheets outside. If summer, put into freezer. Wait 15 minutes.
  8. Place into oven and bake for 15 minutes. Cookies will still be soft.
  9. Allow to cool on the baking sheet for 15 minutes, then transfer carefully to a wire rack to allow to cool completely. Serve. These also freeze well.

Kelowna Celiac Welcomes Patsy Pie


Kelowna Celiac is pleased to announce a new sponsor: Patsy Pie

patsy-pie-cookiesInspired by old family recipes in 2001 Patsy Pie founder Pat Libling created a range of traditional all-butter cookies using alternative flours and without adding starchy fillers that the commercial gluten-free bakeries tended to use.   The cookies were so good that everybody just loved them – Patsy Pie was born.  Passion for great tasting products has been the driver of this Lachine Quebec company. Patsy Pie is certified gluten-free by the Gluten-Free Certification Program.

Their products include:

  • Organic Chocolate Cantuccini – Mini Chocolate Biscotti
  • Organic Double Chocolate Quinoa Cookies
  • Organic Choco-Orange Quinoa Cookies
  • Chocolate Chip Cookies
  • Peanut Butter Cookies
  • Snappy Ginger Cookies
  • Lemon Shortbread
  • Cranberry Orange Biscotti
  • Almond Biscotti
  • Candy Cookie with M&M’S®
  • White Chocolate & Macadamia Nut Cookie
  • Double Chocolate Cookie
  • Double Chocolate Brownie
  • Double Chocolate Cookies
  • White Chocolate & Macadamia Nut Cookies
  • Double Chocolate Brownie 14 ct
  • Mini Double Chocolate Brownie

See photos and the ingredients in their yummy gluten-free products at their website.  You can also purchase their products online!


Last Minute Gluten-Free Treat Ideas

As we get into the final countdown, you might find that you need a quick and simple cookie recipe for last minute guests or to make sure you have something tasty at yet another Christmas open house. Here are a few really quick recipes to consider.

  • Coconut cookies (coconut, GF oats, bananas) If you make these, be sure to use pure uncontaminated or GFCP certified oats. If you prefer not to use oats, here’s 2-ingredient option made with just coconut and bananas.
  • Flourless peanut butter cookies These taste great with chocolate chips or raisins added. I’ve also seen them baked with a Hershey’s kiss stuck on top.
  • Butter Cookies These work well with PC Gluten Free flour mix, and should work well with any all purpose GF flour mix that contains xanthan gum.
  • Colourful meringue cookies The base recipe for these cookies have only 3 ingredients. Use flavour, colouring and extras if you wish. Crushed candy canes or red and white mints make this especially festive.

If you are missing the bark recipes build on a cracker crust, here are some decadent bark options that don’t need a base crust at all.

  • Coffee, roasted almond, toasted coconut, dark chocolate bark Sounds like it could even count as breakfast.
  • Pomegranate, toasted quinoa and white chocolate bark The directions claim these will last up to 2 weeks. I don’t think they will be around that long in most homes!
  • Movie theater chocolate bark This would taste great watching your favourite Christmas movie at home
  • Kitchen sink bark This web site is one big commercial for a department store that had only a brief presence in Canada, but the idea is great. Use your own choice and brand of ingredients for this one. (If you are the kind of person who needs specific recipes, skip this one. It will drive you crazy.)
  • White chocolate, cranberry and strawberry rocky roads With three types of fruit it has to be healthy, right?
  • Whiskey, caramel, marshmallow, and bacon bark It has spiced bacon in it. Need I say more?

Don’t let the inability to eat the food the host is serving keep you from all the holiday parties you are invited to. You need a social life, just like people who don’t have celiac disease. Bring a container of goodies that you keep for yourself, and if you want, bring a separate platter to share. That way you don’t have to worry about accidental contamination.

The first time you do this, you will probably feel like everyone is watching you. In most cases, they aren’t, and even if they are, you are simply keeping yourself healthy so you can enjoy the holidays.

Gluten Free Pancake Cookies

from Fredericton newsletter via Edmonton Nov/Dec 2007


  • 1 c. sugar
  • ½ c margarine
  • ½ c milk
  • 1 tsp. vanilla
  • 2 c. pancake mix

Now ADD; choc. chips, coconut, nuts, raisins or cranberries. Spices can be cinnamon. Allspice, ginger, nutmeg etc.

Flavourings can be lemon or almond instead of vanilla


  • Cream sugar & marg. until smooth.
  • Add milk & vanilla.
  • Blend in pancake mix thoroughly along with the extras you choose.
  • Drop by teaspoonfuls onto greased cookie sheet.
  • Bake at 350degree for 10 to 12 min.
  • Let cool slightly before removing from the pan.

Gluten Free Healthy Cookies

By Nulagh Devlin

  • Cream together the following: 1 cup butter, + 3/4cup brown sugar, + 3/4 cup white sugar
  • Add 2 eggs + 4 tblsp. milk + 1 tsp vanilla
  • Add 2 cups GF oats
  • Mix together the following:
    2 cups GF flour mix + 1 tsp baking powder +l tsp baking soda + 1 tsp salt
    2 tsp xanthan gum + % cup mini chocolate chips 1 cup raisins
    1 cup pecan nuts + 2/3 cup coconut
  • If you wish, add some flaxseed, sunflower seeds, hemp seed
  • In bowl, cream together butter and sugars, Add eggs and beat well.
  • Mix in milk and vanilla. Add GF oats.
  • Combine flour, baking powder, baking soda, salt, xanthan gum, add this to mixture until well combined Add chocolate chips, raisins, nuts and coconut. Mix until well combined. If you are adding any other seeds mix at same time.
  • Drop large or small spoonfuls onto sprayed cookie sheet. Flatten slightly with the back of a spoon and shape dough into a circle.
  • Alternative: You can prepare the dough mix leave in fridge for a day and then spoon out the
    mix to cook — the cookies are firmer and easier to manipulate!
  • Bake at 350 for 14 — 16 minutes until browned! These will keep in an airtight container for bout a week. These also freeze well, You can make about 36 large cookies or I make almost double this, as smaller cookies!