These were originated out of my frustration with rice flour cookies after finding out I was sensitive to wheat. They have the texture of flour cookies and taste just as good!

1 cup butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 cup sorghum flour
1/2 cup buckwheat flour
1 tablespoon arrowroot or corn starch
1/2 tsp xanthan gum
1 teaspoon baking soda
1 teaspoon salt (omit if using salted butter)
3 cups quick cooking oats
1 cup semi-sweet chocolate chips

1. Preheat the oven to 325°F degrees. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Beat in eggs one at a time, then stir in vanilla. Combine the dry ingredients, except for the oats and slowly mix into the wet ingredients. Mix in the quick oats and chocolate chips.

Drop by heaping teaspoonfuls onto ungreased baking sheets.

Bake for 12 minutes in a preheated oven. Allow cookies to cool for 5 minutes on sheet before transferring over to a wire rack to cool.

CELIAC ALERT: Oats in the United States are NOT gluten free. Due to crop rotation (wheat/oats) oats in the United States are not certified Gluten Free. Some Irish oats are. Just be sure to check the labels. This may not affect a wheat sensitivity, but will affect a person with Celiac Disease.

Submitted by: Becky Heffernan