Preheat oven to 375°
1 3/4 c. gluten-free flour mix (I used 1 c. rice based mix; 3/4 c. sorghum based)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1 1/4 c. packed brown sugar
1 c. (2 sticks) butter, softened
2 large eggs
2 tsp. vanilla extract
2 1/2 c. gluten-free oats (Cram Hill Estates, Bob's Red Mill)
2 c. chocolate chips
1 c. chopped nuts, optional (I didn't use any this time)
1 c. (2 sticks) butter, softened
2 large eggs
2 tsp. vanilla extract
2 1/2 c. gluten-free oats (Cram Hill Estates, Bob's Red Mill)
2 c. chocolate chips
1 c. chopped nuts, optional (I didn't use any this time)
Combine the flour, baking soda, salt and xanthan gum.
In a mixing bowl, beat together the butter and sugars until creamy. Beat in the eggs and vanilla. Gradually beat in the flour mixture.
Stir in the oats and chocolate chips (and nuts). Spread in a greased 15 x 10 inch jelly roll pan.
Bake at 375 degrees for 25 minutes. Cool in the pan on a wire rack.
Recipe from www.glutenfreehomemaker.com
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