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Hi all,  I recently asked why we needed substitutes for oats when we now had several providers of GF oats.  First of all,  I apologize to those of you whose sensitivity is more severe than mine.  I didn't realize that so many people cannot tolerate even gf oats.  I also mentioned that I had used the gf oats (Bob's Red Mill) and my cookies were quite dry.  The following suggestions were made.  A couple people use the cookie recipe on the back of the Quaker oats box substituting gf flour and gf oats and adding xanthan gum.  Other suggestions for the dry texture were to add an extra egg, more moisture like coconut, or applesauce.  I am anxious to try these cookies again and will try your suggestions, thanks.  Sandy

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