Gluten Free Chocolate Chip Cookies

Whisk together the flour, oat flour, baking soda, and salt and set aside.

Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).

Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.

Mix in the dry ingredients. Once combined, fold in the chocolate.

Use a large cookie scoop and scoop the cookie dough side-by-side on a small tray lined with wax paper. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours.

Once chilled, bake at 375F on a large baking sheet lined with parchment paper (do not use a silpat). Bake 5-6 cookies at a time for 10-12 minutes. They should be lightly golden around the edges and puffed/doughy in the center.

Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork. They’ll spread quite a bit, so pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges.

Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.

Allow them to cool for about 15 minutes then dig in!