Yes, though you’ll likely need to add a few minutes to the bake time to cook them through. Cover the pan loosely with foil, if needed, if they start browning too quickly!

if I double this recipe can I use a metal 13×9 pan?

Oh, I’m so glad to hear it! I bet they were great with walnuts!

So glad they were a win for you, Joy!!

Hi Kathleen! You’re welcome to experiment! Keep in mind that sugar counts as a wet ingredient, so reducing the sugar will also change the ratio of wet:dry ingredients. In general, you can often get by with reducing sugar by about 25% in a recipe like this before things start to get pretty dry.

You’re the BEST, Jessica. THANk YOU so much for taking the time to leave a review!

Hi! This recipe is specifically formulated to work with 1:1 gluten-free flour blends with xanthan gum, since the mix of starches and whole grains helps provide the structure and texture. I wouldn’t recommend any substitutes here since oat flour will impact the consistency of the dough and the texture of the finished product. You’ll probably have the best results with a recipe developed with oat flour.