Delicious Gluten Free Chocolate Chip Oatmeal Cookies

Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :)

• Ready In: 22 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1  cup  brown rice flour
• 1 1⁄4 cups  gluten-free oats, plus
• 2  tablespoons  gluten-free oats
• 1⁄4 cup avocados or 1⁄4 cup canola oil
• 1  teaspoon  gluten-free baking soda
• 1⁄4 teaspoon gluten free baking powder
• 1⁄4 teaspoon sea salt
• 1⁄2 cup  super extra finely granulated sugar
• 1⁄2 cup light brown sugar, packed
• 1  large egg
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 cup  semi-sweet chocolate chips, I used mini chunks
• 2 -3  tablespoons  almond milk or 2 -3  tablespoons soymilk

Directions

1. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
2. In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
3. In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
5. You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
6. Place in fridge for about 10 minutes.
7. Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
8. Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
9. The cookies will remain soft on the inside and crispy on the outside. A sure winner!
10. Makes 24 large cookies.