Though I am not wheat-free myself, I do enjoy experimenting with various flours for new tastes and textures, especially in cookies.  These little indulgences have a double-dose of oats, from the combination of rolled or quick oats and oat flour, which you can quickly whip up at home in your food processor or spice grinder (my appliance of choice).  A little brown rice flour keeps these cookies whole grain, while softening the hearty oats just a touch.  As an added bonus, these cookies are made without margarine!  Your favorite neutral-tasting oil can be used, making this a soy-free treat too!  If you aren't wheat-free, feel free to use all-purpose or whole wheat flour in place of the brown-rice flour.  For gluten-free, use certified gluten-free oats. View the recipe here.