Delicious Gluten Free Chocolate Chip Oatmeal Cookies

• 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

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.

brown rice flour, oats, oats, avocados, baking soda, baking powder, salt, super, light brown sugar, egg, vanilla, semisweet chocolate chips, almond milk

Taken from www.food.com/recipe/delicious-gluten-free-chocolate-chip-oatmeal-cookies-499389 (may not work)