INGREDIENTS:

• 1 cup (16 tablespoons) unsalted butter substitute, at room temperature
• 1/2 cup light or dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 3/4 cup gluten free baking mix (Like Pillsbury)
• 1/4 cup of coconut flour
• 1/2 cup quick cooking oatmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon  xanthum gum (if your mix does not contain it)
• 1/2 teaspoon salt
• 1  cup chocolate chips

DIRECTIONS:

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with oil
2. Beat together the butter and sugars until smooth.
3. Add the egg and vanilla, beating to combine.
4. Mix the flour, oats, baking powder, baking soda, xanthan gum, and salt in a bowl.
5. Add to the dry mixture in the creamed “butter” a little at a time.
6. Mix until everything is combined and a wet dough forms
7. Stir in the chocolate chips.
8. Scoop teaspoonful of cookie batter onto the prepared baking sheets.
9. Bake the cookies for 10 to 12 minutes.
10. Remove the cookies from the oven and transfer to cooling racks.

YIELD: 2 dozen cookies
COOKS NOTE:

The texture of gluten free baking flours varies substantially.  I do use Pilsbury GF in this recipe.  Always watch your consistency.  if it looks too dry add a little almond milk so that your cookies are not too crumbly.