These chocolate chip cookies are a breeze to make, combining the wholesome goodness of oat flour and brown rice flour for a delicious gluten-free treat—just be sure to use certified gluten-free oats, if you are allergic to gluten. Using oil means no waiting for butter to soften, so you can jump straight into baking. The cookies come out crispy with Ener-G egg replacer, or you can achieve a softer, chewier texture by substituting with flaxseed meal for 2 eggs.
