These gluten free oatmeal cookies are loaded with brown sugar, gluten free oats and topped with a smear of soy free chocolate.

Scale

“Wet” Ingredients:

1 cup salted butter, softened to room temperature

1 cup brown sugar, packed

1/2 cup white sugar

2 tsp vanilla extract

1 egg

“Dry” Ingredients:

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg

3/4 tsp cinnamon

For the Smear:

4 tbsp salted butter

1 tbsp rock salt

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Preheat oven to 350. In a large mixing bowl combine the butter and sugar, mixing until fluffy and light in color. Whisk in remaining “wet” ingredients.
In a medium sized mixing bowl sift together flour, cinnamon, nutmeg, baking powder and soda. Fold the dry mixture slowly into the “wet” ingredients, 1/2 cup at a time. Fold in the oats.
Scoop 1 inch balls of cookie dough onto two parchment lined baking sheets. Bake for 10-12 minutes. Cool on racks.
While the cookies are baking, melt the chocolate chips and butter in a double boiler on low heat. Smear over the cookies, sprinkle a pinch of salt and allow chocolate to harden before eating!