Gluten-Free Oatmeal Cookies

1. Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

2. Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.

3. Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.

4. Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.

5. Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.

6. Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.

7. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cook's Notes:

You can use either old-fashioned or quick-cooking oats. You can sub oat bran for psyllium husk powder and pasteurized butter for coconut oil.

If following the recipe and using coconut oil, you may want to chill the dough before forming the balls so it scoops easier.

If you'd like to use dried fruit in place of dark chocolate chips, just soak them in very hot tap water while you mix the dough. Drain and squeeze fruit before adding in.

Make-Ahead Option: Mix the dough and store in the refrigerator for several days or up to a week before baking.