¾cupunsalted butter, at room temperature (I also microwaved for 15 seconds)
1cupsugar
½cupcoconut sugar
1large egg
1tsppure vanilla extract
2cups/210 ggluten-free oat flour
1tspbaking soda
½tspfine sea salt
2cupsgluten-free rolled oats
1cupcup semisweet chocolate chips
Instructions
Heat oven to 350° F and line two baking sheets with parchment paper.
In a large bowl, using an electric mixer, cream the butter, maple sugar and coconut sugar until light and fluffy, about 2 minutes. Add egg and vanilla and mix thoroughly.
In a medium bowl, whisk together the oat flour, baking soda and salt and beat into butter mixture until well combined. Add the oats and chocolate chips on low speed and mix until well blended.
Drop batter by tablespoons onto the prepared sheets. Place in the oven and bake for 15 minutes until lightly browned. Remove cookies from oven, cool on pan for 5 minutes, then place cookies on a wire rack to cool completely.
Cookies may be stored in an airtight container at room temperature for 5 days.