1/2 cup unsalted butter ( room temperature )
1 cup brown sugar, packed ( can substitue with Coconut sugar)
1 large egg
1 cup large rolled oats
1 cup gluten free flour + 1/2 tsp Xanthan Gum, or 1 cup All Purpose flour
* If you are using gluten free flour, best to use a light tasting combo of flours, like sorghum, amaranth, white rice, coconut, or arrowroot.
Robin Hood makes a good all purpose gluten free flour mix. I would avoid any heavy or strong tasting flours like quinoa or chic pea.
1/2 tsp baking powder
1/2 tsp baking soda
1 cup choice chocolate chips, raisins, dried cranberries or nuts.
Preheat your oven to 350 degrees. Line a large or 2 smaller baking sheets with parchment paper.
Combine all the dry ingredients into a bowl and set aside.
Using either a stand mixer or electric beaters, cream your butter and brown sugar until light and fluffy.
Add in your egg and mix until well blended. The batter will be smoother and even lighter in colour.
Add in all the dry ingredients at once at mix in until completely blended. Then add in your chocolate chips using a spatula.
Using a small scoop or 2 spoons, scoop your cookies on to your lined baking sheet about 2 inches apart.
Bake for 8 minutes or until the edges are golden brown, rotating the pan halfway through.
Let the cookies cool ( for a few minutes at least) then enjoy!