Soft on the inside and slightly chewy around the edges, these melt in your mouth oatmeal chocolate chip cookies will please any cookie enthusiast, even those skeptical of gluten or dairy free recipes!
*You can make your own oat flour by grinding oatmeal in a blender or a coffee grinder. If you are avoiding gluten, take care to purchase oats that are labeled "gluten-free" as gluten contamination in oat processing is common.
*I prefer to use Enjoy Life brand chocolate chips because they are free of the top 8 allergens, and many other chocolate chips contain soy or dairy. Use any chocolate chips that work for your specific needs.
*Substitutions: I tried a commercial gluten-free flour blend with these. They were ok, but the texture wasn't as good-- they lost the chewy/soft quality and were puffier and more cake like. You can use all oat flour if you wish, the difference is subtle but I prefer the mix of rice and oat.
You can probably substitute coconut sugar for the brown sugar. I very rarely use refined sugar in baking but it creates a more chewy texture I was looking for to use brown sugar than other sugars and it's a relatively small amount so I went with it. Substitute as you wish.