(Don’t mind the crumbs left by the taste tested cookie)
1 1/2 cups Healthy Flour Blend (recipe in cookbook) or another good All Purpose GF Flour
1/2 teaspoon xanthan (if not in blend)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons granulated sugar
1 cup Sucanat OR brown sugar
3 cups gluten-free old-fashioned rolled oats
8 tablespoons unsalted butter, at room temperature
8 tablespoons vegetable shortening, melted and cooled
3 extra-large eggs at room temperature, beaten
2 teaspoons pure vanilla extract
Preheat your oven to 325°.
Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, cinnamon, granulated sugar, and whisk to combine well. Add the rolled oats, and mix to combine well. Add the butter, shortening, eggs, sucanat and vanilla, and mix to combine.
Drop the dough by rounded tablespoonful, about 1 1/2 inches apart, on the prepared baking sheets. Use a small cookie scoop, OR with wet hands, roll each piece of dough into a ball and then flatten with the heel of your hand.
Place the cookies in the center of the preheated oven and bake for 7 minutes, or until lightly brown around the edges and set in the center.
Allow to cool completely until firm on the baking sheets. Transfer to a wire rack to cool completely.
