Source: Charity (Arizona)

Ingredients: 
  • 3 cups oats 
  • 1 tsp baking powder
  • 1 tsp cinnamon 
  • 1/8 tsp salt 
  • 2/3 cup butter 
  • 1 1/4 cup sugar
  • 2 large eggs 
  • 2 tsp vanilla extract 

Directions: 
  1. Heat oven to 375 F
  2. Grind 1 cup oats in food processor for three minutes or until the consistency of whole wheat flour. Add the baking powder, cinnamon, and salt. Pulse to combine. 
  3. Combine the butter and sugar in a stand mixer bowl and mix on high speed until the color becomes lighter, about 3 minutes. 
  4. Add the egg and vanilla. Mix to combine. Stop to scrape down the edges if necessary. 
  5. With the mixer on low speed, add the oat four mixture and then the rest of the whole oats. 
  6. Scoop 1 tbsp sized balls of dough onto a greased pan with at least 2 inches between each cookie. WARNING: These cookies spread a whole ton. 
  7. Cook the cookies for 10-12 minutes and turn around the pan in the oven halfway through the time. WARNING 2: These cookies burn very easily.
  8. Cool on the pan for a few minutes until hard enough to move without breaking. 
  9. ENJOY!! 

Tips: 
  1. I melted chocolate chips (white or dark) and drizzled chocolate on them, which, BTW, was fantastic. 
  2. If the consistency is too thick or thin for your liking, just add more oat flour, or decrease the amount of oat flour. You can really experiment with it. I personally like the cookies with less oat flour so they are very thin and crispy.  
  3. To make them dairy free as well, substitute the butter with coconut oil. You can hardly tell the difference.

Note:
These cookies are great because even though they are gluten free, the do not taste like it. Just to note, they are called oatmeal cookies, but they do not have the chewy texture that most oatmeal cookies have. They are more like a lacey cookie. 
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