Instructions

1. Add the oats into a food processor and pulse about 8 times. You should be left with some large pieces mixed in with loosely ground bits (see picture above).
2. Toss this into a bowl with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, whisk together the melted butter and sugar. Vigorously whisk for about 2-3 minutes until you reach a silky smooth texture (see picture above). You can also do this with a stand mixer using the paddle attachment.
4. Once smooth, mix in the eggs and vanilla.
5. Switch to a spatula and mix in the dry ingredients and then fold in the chocolate chips.
6. You should be left with a fairly thin dough (see picture above). Place the bowl uncovered in the fridge for at least 2 hours or overnight. I prefer overnight but 2 hours will definitely do the trick!
7. Once chilled, preheat the oven to 375F. Scoop the dough on to a baking sheet lined with parchment paper. At this point, it should be solid enough to where the dough will hold its shape (see picture above).
8. You can either use a large 2 oz cookie scoop like I did or a medium cookie scoop. Large will give you 15 cookies and medium will give you around 18-20 cookies.
9. Space the cookies about 2 inches apart as they do spread quite a bit. Bake for 13-15 minutes (for large size) or 11-13 minutes (for medium size). Place the remaining cookie dough in the fridge while the first batch bakes.
10. They’re ready when you can see a thick golden brown ring around the edge and the center is still pale and slightly puffed up. Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.
11. Now dig in! They’re best when fresh but still delicious days after. Store in an air tight container at room temperature for up to 5 days.