In a large bowl, combine dry ingredients. Whisk to blend.
In a small bowl, add wet ingredients and mix.
Pour wet ingredients into dry ingredients and mix.
Use a cookie scoop to make cookie dough balls.
Put onto the cookie sheet and bake for 8 minutes.
Allow to cool on a cooling rack.
Video
Notes
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
Use unsweetened shredded coconut.
Make sure to use certified gluten free rolled oats.
These cookies will keep up to 4 days in the refrigerator.
Freeze in a zipper-style freezer bag. Lay flat until they are frozen.