Chocolate chip cookies are one of my two all-time favorite desserts.  (Chocolate ice cream is the other, in case you were curious.)  So when I learned I needed to eat gluten-free, I had to come up with a way to make decent chocolate chip cookies!  After a little experimentation, I learned that using oat flour is a good way to make baked goods with a flavor profile similar to those made with wheat.  (I’ve made these with a combination of brown rice flour and oat flour, and that’s good, too. This recipe simplifies things by eliminating the rice flour so you’re only dealing with a single flour. It’s still excellent!) If you’re very sensitive, be sure to use oats that are certified gluten-free.

Gluten-Free Chocolate Chip Cookies

5-1/2 c. oat flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened (2 sticks)
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 c. semisweet chocolate chips (or 2, if you like a lot of chocolate chips in your cookies)

Preheat oven to 375 F.  Combine flour, baking soda, and salt in a small bowl.  Beat butter, sugars, and vanilla in a large bowl.  Add eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips.

Drop by rounded tablespoons onto ungreased baking sheets.  Bake for 8-10 minutes or until just slightly moist on top.  Let stand for 2 minutes, then remove to a wire rack to finish cooling.