If you’re tired of baking weird, crumbly, not-quite-delicious gluten free chocolate chip cookies, this recipe is for you.

I’ve been baking gluten-free for about four years now, and until recently have always been slightly disappointed by the results. The cookies either burned too easily, were too runny, or tasted bitter. I am proud to finally say that I have mastered the classic American treat.

The key to good cookies is good ingredients. I recommend using Trader Joe’s All Purpose Flour for baking. I used to use Bob’s Red Mill All Purpose Baking Flour, but because it is predominantly garbanzo bean flour my baked goods always tasted a little grainy and dense.

Here’s what you’ll need:

2 1/2 cups gluten free oats (I used Bob’s Red Mill)

2 cups Trader Joe’s Gluten Free All Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups unsalted butter, at room temperature

1 cup granulated sugar

1 cup light brown sugar

2 large eggs

1/2 tablespoon pure vanilla extract

4 cups (2 bags) semisweet chocolate chips

Dash of coarsely ground sea salt

Directions:

1) Preheat the oven to 350 degrees F. Lightly butter baking sheets.

2)Put the oats in a food processor and process until finely ground. Transfer to a separate bowl.

3) Add flour, baking powder, baking soda, and salt to ground oats. Set aside.

4) Put the butter in an electric mixer. Beat on low speed to soften. Increase speed to medium and beat for about 3 minutes until light and creamy.

5) Gradually add granulated sugar and brown sugar to butter. Beat until creamy.

6) Add eggs, one at a time. Beat in vanilla.

7) Add dry mixture to wet mixture. Make sure all ingredients are mixed well.

8) Lastly, add chocolate chips.

9) Roll into 1 1/2 inch balls and place 2 inches apart on a baking sheet. Sprinkle with coarse sea salt.

10) Bake for 15 minutes or until lightly browned on edges.

Enjoy!