Ground oatmeal adds a subtle chewiness and crunch to these delicious cookies. If oatmeal is a no-no for you, just omit it, or substitute plain, not superfine, rice flour.

INGREDIENTS | YIELDS 36 cookies

• ¾ cup solid shortening
• 2 tablespoons coconut oil
• 1 cup brown sugar
• ½ cup sugar
• 1 egg
• 1 egg yolk 3 tablespoons rice milk
• 2 teaspoons gluten-free vanilla
• 1 cup superfine rice flour
• ¾ cup white sorghum flour
• ½ cup potato-starch flour
• 1 teaspoon xanthan gum
• ½ cup gluten-free oatmeal, ground
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cream of tartar
• 3 cups gluten-free semisweet chocolate chips

1. In large bowl, combine shortening, coconut oil, brown sugar, and sugar; beat until light and fluffy. Add egg, egg yolk, rice milk, and vanilla and beat well.

2. Stir in rice flour, sorghum flour, potato-starch flour, xanthan gum, ground oatmeal, baking soda, salt, and cream of tartar and mix until a dough forms.

3. Stir-in chocolate chips. Cover dough and chill at least 2 hours.

4. Preheat oven to 325ºF. Shape dough into 1″ balls; place on parchment paper or Silpat-lined cookie sheets.

5. Bake 13–17 minutes, or until cookies are golden brown around edges. Let cool on cookie sheets 2–3 minutes; remove to wire racks to cool. Store covered at room temperature.

Calories: 159.77
Fat: 7.43 grams
Saturated Fat: 2.98 grams
Carbohydrates: 22.04 grams
Sodium: 42.70 mg