Oat Flour Chocolate-Chip Cookies
These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.
1. Preheat oven to 350°F.
2. Cream butter and sugars with electric mixer in large bowl until smooth. Add egg and vanilla; beat until smooth.
3. Combine oat flour, baking soda, salt, and cinnamon (if using) in separate bowl; add to butter mixture, and mix well with electric mixer. Fold in chocolate chips with spatula or wooden spoon.
4. Drop dough in 1-tsp.-size balls 2 inches apart on ungreased baking sheet.