Please note that this recipe calls for gluten-free rolled oats.

2 1/2 cups certified gluten-free rolled oats

1 3/4 cups all-purpose flour blend

1 tsp baking soda

1/2 tsp xanthan gum

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup (2 sticks) unsalted butter

1 1/4 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs or 1 tbsp arrowroot powder

2 tsp pure vanilla extract

2 cups (12 oz) gluten-free semi-sweet chocolate chips

Put oats in a processor and blend to a fine powder and transfer to a large bowl.   Add flour blend, baking soda, xanthan gum, cinnamon and salt and stir to combine.

Using a mixer, beat together butter, brown sugar and granulated sugar until just combined.  Beat in the eggs one at a time or the egg substitute, mixing after each addition.  Add the vanilla extract and mix.  Gradually add dry ingredients, mixing well while scraping the sides and bottom to keep the mixture combined.   Stir in chocolate chips.  Refrigerate for 30 mins to reduce cookie spreading.

Preheat oven to 375 degrees.  Line cookie sheet with parchment paper.

Drop batter by rounded tsp 2 inches apart onto parchment paper.  Place cookies into oven and bake 10-12 mins until lightly browned.  Remove from oven and let cool for one min. before transferring to a cookie rack to finish cooling.