1 cup all purpose gluten free flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
1 3/4 sticks of butter (1/2 cup sticks), room temperature
1/4 cup Agave syrup
3/4 cup sucanat
1 tsp. vanilla extract
1 1/2 cups (wheat free -uncontaminated) rolled oats
1/4 cup organic cacoa nibs (raw chocolate)
1. preheat oven to 350 °F. Line large baking sheets with parchment paper.
2. In a medium bowl, mix the flour, baking powder, baking soda and salt together.
3. Using a paddle attachment on your mixer, at med low speed, beat the butter and the sucanat and agave syrup for a minute or two until fluffy. Add the egg and vanilla, beat again for half a minute. Add the flour mixture and mix until incorporated. Gradually add the oats and continue mixing on low until everything is combined well. Add the cacoa nibs and stir to combine.
4. Using your hands, make balls with slightly less than 2 Tbsp of dough and spread out on parchment leaving at least 2 1/2 inches between each cookie. Flatten slightly with your fingertips before baking for 11- 14 minutes. Bake only one cookie sheet at a time. When the cookies are flat and deep golden brown, remove from oven and cool the cookies while still on the cookie sheets at least 15 minutes before removing from cookie sheet. You will get about 8 cookies on each sheet for a total of 24 cookies. Cookies are crispy and not overly sweet.
This recipe was adapted from a cooks illustrated recipe. I have made mine gluten free, and limited the processed sugars. The cacoa nibs are a special addition and taste great in the cookie.