It seems to take about a dozen attempts to correctly convert a conventional recipe to a gluten free recipe. It’s a tough job to eat batch after batch of gluten free cookies, but someone has to do it!
I have finally perfected a GF oatmeal cookie recipe. Enjoy!
Ingredients:
1/2 cup shortening
3/4 cups light brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp vanilla (for pete’s sake don’t buy mckormick…switching made a huge difference).
1 cup certified gluten free oats
2 cups oat flour
A little less than 1 tsp baking soda
1 tsp arrowroot starch (tapioca starch works, but not as well)
Between 1/2 and 1 tsp salt
1 cup raisins (and whatever else you’d like to add)
Instructions: Preheat oven to 350 degrees. Prepare 2 cookie pans (makes about 12 cookies).
1) Use a hand held electric mixer to mix the shortening, the light brown sugar, and the granulated sugar. Add in the vanilla and the eggs, and continue to mix until evenly mixed.
2) In a separate bowl, combine oat flour, baking soda, arrowroot starch, and salt.
3) Combine the dry ingredients and the wet ingredients. Beat with the mixer until well mixed.
4) Pour in the raisins and the oats, mix by hand.
5) Take table spoon sized heaps of dough, place them on the cookie sheets, and flatten them slightly (gluten free cookies don’t spread out as well as normal cookies).
6) Bake for 14-16 minutes. Remove from oven, allow to sit for at least 5 minutes. Then move to a plate to cool, but you should be able to sneak one while it’s still warm!
BUCKWHEAT 
It looks so delicious!! ❤