I found oat flour for a great price at an Amish grocery store near my house and decided to use it to make cookies when I was home last week on a snowy day.  Oats are gluten free which makes them great for low allergy cooking.  However, if you are someone who is especially sensitive to gluten, be sure to look for a “gluten free” label on the oats you buy because sometimes oats contain traces of wheat due to the fact that producers tend to use the same equipment to process both grains.

Here is the recipe I used.  The cookies turned out a little crumbly, but that is to be expected with any gluten-free cookie since gluten is what makes wheat flour hold together so nicely.  Despite the crumbliness (which I actually enjoyed), the cookies were delicious.

Ingredients:
2 ¼ cups oat flour
1 tsp baking soda
½ tsp finely ground Celtic salt
1 cup butter or coconut oil (I used a 50/50 mix of the two since I ran out of butter)
2/3 cup xylitol or granulated sugar
¾ cup brown sugar
2 large eggs
1 tsp vanilla
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Instructions:
Preheat oven to 375 degrees F.
In a small bowl, combine flour, baking soda, and salt.
In a large bowl, cream butter, sugar, and brown sugar until well blended.
Beat in eggs and vanilla until smooth.  Gradually add flour mixture.  Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes or until golden brown.