Gluten-Free Oatmeal Cookies
Ingredients
1 stick (1/2 cup) unsalted butter, softened at room temperature
100 g (1/2 cup, packed) brown sugar
1/2 tsp vanilla
1/2 tsp baking soda
1/8 cup (2 tbsp) boiling water
120 g (1 cup) certified gluten-free rolled oats
45 g (1/4 cup) sweet rice flour
75 g (1/2 cup) brown rice flour
30 g (1/4 cup) tapioca starch/flour
1/4 tsp xanthan gum
1/4 tsp salt

Steps
Preheat your oven to 375 degrees Fahrenheit. Line a cookie sheet with a silpat, or parchment paper.

In a large bowl, cream together butter, brown sugar and vanilla until uniform, light and fluffy.

In a small bowl, mix baking soda and boiling water. Add to the butter mixture, and beat until incorporated.

Add all dry ingredients to the creamed mixture and mix well.

Roll into balls the size of walnuts, with lightly floured hands. Place on your prepared cookie sheet and press out with a floured fork. Bake for 7 minutes or until light brown. Cool for five minutes before removing from the cookie sheet, and allowing to cool completely on a rack. Makes 22 or so cookies.