Hi Rachael,

Sorry to hear that! The “oat flour” in the post is just ground up rolled oats, as it calls for in the recipe. The flour is quite coarse, but it’s a great texture for the cookies. Are you using brown rice syrup or a substitute? That ingredient is really what causes them to spread out. Maybe try flattening them before you bake? I hope that helps!

Much love,
Sarah B

Hi! I’m having the same issues. The photo looks like the cookie has rolled oats instead of oat flour, I wonder if that makes the difference? I just made a batch and they’re in the oven. Not spreading at all. The dough tasted fantastic though! Sarah’s recipes never fail me, so I’m curious what’s going ?

I think in a lot of dessert recipes bananas take the place of eggs (binder, leavener, etc.) so you could maybe use another egg replacer. Try flax ‘eggs’, pumpkin puree, apple sauce. Also, I’ve never tried these, but I hear you can also use silken tofu, coconut/soy yoghurt, or chia seeds. Good luck.