Whole Grain Gluten-Free Oatmeal Cookies

Ingredients

• 3/4 cup sorghum flour
• 1/4 cup oat flour
• 2 tablespoons ground flax
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup butter, softened
• 1 cup dark brown sugar
• 1/2 cup turbinado sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups gluten-free oats
• 1 1/2 cups chocolate chips, raisins, chopped dried fruits, or nuts, or a combination
• To make oat flour, blend whole oats in a food processor until fine

Directions

1. Set an oven rack in the center and heat the oven to 325 degrees F. Cover 2 baking sheets with parchment paper and set them aside.
2. Whisk the sorghum and oat flours with the ground flax, salt, baking powder, cinnamon, nutmeg, and cloves in a medium bowl. In a stand mixer with the paddle in place, beat the butter with both sugars on medium speed until the mixture becomes a thick paste, about 2 minutes. Stop and scrape the sides and bottom of the bowl. Add the egg and vanilla, then beat on medium speed until the mixture is fluffy, about 1 minute. Stop again, scrape the bowl along the bottom and sides, and run the mixer for 1 additional minute. Add the whisked dry mixture and the oats, then mix until a thick dough comes together, about 1 minute. Turn off the mixer, add the chocolate chips, and mix on low just until incorporated, about 30 seconds.
3. Scoop heaping tablespoon portions with a tablespoon measure and place them on the prepared sheets, 24 per sheet. Press each mound lightly with your palm, just enough to lower it without flattening the cookie. Slide in only 1 tray at a time and bake until the cookies turn golden brown, about 20 minutes. Leave them on the pan for 5 minutes, then move them to a wire rack to cool completely. Bake the 2nd batch on a cooled baking sheet, and continue the same way until all the dough has been used. Once the cookies are cool, store them in a sealed container for up to 1 week.