Raisins? Just say no! Chocolate Chips are far more appropriate for an oatmeal cookie. We've also switched out the xanthan gum for psyllium fiber powder.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a small bowl, mix together sorghum flour, potato starch, tapioca flour, Psyllium Fiber Powder, ground cinnamon, salt, and baking soda; set aside.
In a larger bowl, beat butter and sugar together until just combined. Mix in egg and vanilla extract then add dry ingredients and mix until just blended. Mix in Gluten Free Old Fashioned Rolled Oats and chocolate chips.
Portion dough into 1½-inch balls and place 2-inches apart on prepared baking sheets.
Bake until the edges are lightly browned, about 12 – 15 minutes. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
