Gluten Free Oatmeal Chocolate Chip Cookies

Add the oats into a food processor and pulse about 8 times. You should be left with some large pieces mixed in with loosely ground bits.

Whisk with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, whisk together the melted butter and sugar. Vigorously whisk for about 2-3 minutes until you reach a silky smooth texture. You can also do this with a stand mixer using the paddle attachment.

Once smooth, mix in the eggs and vanilla.

Switch to a spatula and mix in the dry ingredients. Then fold in the chocolate chips.

Using a large 2 oz cookie scoop (or 1/4 cup) scoop out the dough onto a plate or tray. Dot the tops with a few more chocolate chips and chill for 1-2 hours or overnight.

Once chilled, preheat the oven to 375F and line a large baking sheet with parchment paper.

Space the cookies about 2 inches apart as they do spread quite a bit. Place the remaining cookie dough in the fridge while the first batch bakes. Bake for 12-14 minutes or until the edges are a golden brown and the center looks barely underdone.

Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.

Now dig in! They’re best when fresh but are still delicious days after. Store in an air tight container at room temperature for up to 5 days.