I developed this recipe on accident…I had written it on a recipe card from a cookbook that my mom had and I somehow did not transfer it correctly. Let’s just say the ingredient list had an egg in it but the directions had no use for an egg…So,  I ended up merging a few recipes to come up with the one below. These cookies are much more crunchy granola rather than chewy or overly sweet. This is my ideal cookie.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup of brown sugar
• 1 teaspoon of vanilla
• 1 egg
• 1 cup all-purpose gluten free flour
• Pinch of xanthan gum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups of quick-cooking gluten free rolled oats (Trader Joe’s has a 32oz bag that are gluten free, wheat free, dairy free!)
• 1/2 cup of semisweet chocolate chips or walnuts or raisins (whatever you prefer!)

Directions:

1. Preheat oven to 350 degrees.
2. Put butter, sugar, brown sugar, and vanilla in large mixing bowl. Mix.
3. Add egg and mix on medium until well blended.
4. Add flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Mix.
5. Add oats and chocolate chips (or whatever you decided to add). Mix.
6. Measure 1 ice cream scoopful of dough onto cookie sheet. Using bottom of scoop, press down on the dough ball to flatten.
7. Cook 15-18 minutes. Or just until the edges are golden.