Gluten Free and Egg Free Chocolate Chip Oatmeal Cookies

Today I wanted to make some Gluten-Free Oatmeal cookies with chocolate chips, but when I looked at my original recipe I didn't have some of the flours I used on-hand.  I also wanted to make it without eggs.  the result was an almost brand new recipe that turned out to be absolutely delicious!

Here is a link to the original recipe, which is very good by itself http://www.theglutenfreespouse.com/2010/08/gluten-free-oatmeal-chocolate-chip.html .

Here is my updated, egg-free version.

Ingredients

2 cups Gluten Free Rolled Oats (give them a few whirs in the food processor)
1/2 cup salted butter (one stick at room temperature)
3/4 cup light brown sugar
6 ounce bag your favorite gluten free chocolate chips
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup brown rice flour
2 tablespoons flax seed meal

6 tablespoons hot water
1 teaspoon xanthan gum

1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Begin by mixing the 2 tablespoons of flax seed meal with the 6 tablespoons of hot water and setting this aside to get "goopy".  This is your egg substitute.

Next sit the butter out to come to room temperature.

Whisk the flours, starches, xanthan gum, baking soda, and cinnamon together in a bowl and set this aside for now.

Blend the sugar, the butter, the flax seed mixture, and the vanilla together in your stand mixture.

Mix in the gluten free rolled oats that have been slightly blended up in the food processor.

Mix in the flour and cinnamon mixture and the chocolate chips.

Using a spoon, drop balls of the cookie dough onto a cookie sheet  approximately 2 inches apart, and bake in a preheated oven at 350 degrees for 15 minutes.  

Remove from the oven and cool the cookies on a wire rack.

Enjoy!