THIN AND CRISPY OATMEAL COOKIES

Thin and Crispy Oatmeal Cookies image

Yield makes 24 3-inch cookies

Number Of Ingredients 11

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1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
1/2 teaspoon xanthan gum
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
3 tablespoons warm water mixed with 1 tablespoon flaxseed meal ("flax egg")
1 teaspoon pure vanilla extract
2 1/2 cups gluten-free old-fashioned oats

Steps:

Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on low speed for about 20 seconds. Increase the speed to medium and continue beating for about 1 minute longer, or until light and fluffy.
Add the "flax egg" and vanilla and mix to combine, about 20 seconds. Scrape down the sides of the bowl.
Add the flour mixture and beat on low speed until just combined.
Add the oats and mix on low speed for about 20 seconds.
Use a 2-tablespoon scoop (either a #30 cookie scoop or a coffee scoop) to scoop out the dough and place on the baking sheet. Roll the scooped dough into balls, spacing them about 2 1/2 inches apart on the baking sheet. This works best if you put 3 down each side and 2 in the middle. Flatten the cookies into disks with the palm of your hand, the thinner the better.
Bake in the center of the oven for 18 minutes, or until lightly golden, rotating the baking sheet halfway through. Transfer the baking sheet to a cooling rack. Let cool for about 5 minutes before transferring the cookies to the rack. Let cool completely. Repeat with the remaining dough.