GF - Chocolate Chip Oat Cookies

By BlueSchmoo

Ingredients

• 2 1/2 cups certified gluten-free rolled oats
• 1 3/4 cups gluten-free All-Purpose Flour Blend
• or blend of choice
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum (omit if already in your flour blend)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (omit if already in your
• flour blend)
• 1 cup (2 sticks) unsalted butter or dairy-free margarine
• 1 3/4 cups packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs or 1 tablespoon arrowroot powder or Ener-G egg replacer (follow package
• directions to replace 2 eggs)*
• 2 teaspoons pure vanilla extract
• 2 cups (12 ounces) Enjoy Life semi- sweet chocolate chips

Details

Servings 5
Adapted from livingwithout.com

Preparation

Step 1

1. Put oats in a blender or food processor, blend to a fine powder and transfer to a large bowl. Add gluten-free flour blend, baking soda, xanthan gum, cinnamon and salt and stir to combine. Set aside.

2. Using an electric mixer, beat together butter, brown sugar and granulated sugar until just combined. Beat in the eggs one at a time (or egg substitute), mixing after each addition. Add the vanilla extract and mix. Gradually add dry ingredients, mixing well and scraping the bottom and sides of the bowl with a spatula. Stir in chocolate chips. Refrigerate batter at least 30 minutes to reduce cookie spreading.

3. Preheat oven to 375° F. Line cookie sheets with parchment paper.

4. Drop batter by rounded teaspoons, 2 inches apart, onto prepared cookie sheets.

5. Place cookies in preheated oven and bake 10 to 12 minutes, until lightly browned. Cool 1 minute on cookie sheet before removing to wire rack.