Gluten-Free Chocolate Chip Cookies with Ground Oats

1 . Stage

Grind oats in a small food processor until they turn into powdery flour.

2 . Stage

Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.

3 . Stage

Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.

4 . Stage

Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.

5 . Stage

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

6 . Stage

Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.

7 . Stage

Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.

8 . Stage

Cool on the baking sheet briefly before removing to a wire rack to cool completely.