Oatmeal Nut Choco Chunk Cookies

So good, I bet you can't eat just a few!!

1/2 cup millet flour, or sorghum flour, or Montina flour
1/2 cup brown rice flour, or white rice flour, or millet flour
1/2 cup potato starch, or cornstarch, or arrowroot starch
1/2 cup tapioca starch, or cornstarch, or potato starch
1 tablespoon Vance's DariFree powder, or milk powder of choice
2 teaspoons xanthan gum
2 teaspoons egg replacer powder of choice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup pure olive oil, or coconut oil, or grapeseed oil
1/4 cup palm shortening
1 cup dark brown sugar
1 cup light brown sugar, or maple sugar
1 tablespoon pure vanilla extract
1/3 cup water
3 cups GF rolled oats
12 ounces Mega Chunks chocolate chips by Enjoy Life
1-1/3 cups raw pecans, raw walnuts, macadamia nuts, pumpkin seeds, sunflower seeds, or nut or seeds of choice (optional)

1. In airtight container, combine millet flour, brown rice flour, potato starch, tapioca starch, DariFree powder, xanthan gum, egg replacer powder, baking powder, baking soda, and sea salt; place on lid and shake vigorously to combine and to introduce air; set aside.
2. In mixing bowl, beat together pure olive oil, palm shortening, dark brown sugar, light brown sugar, and vanilla; beat until creamy.
3. Slow beat dry ingredients into wet; add water; beat to combine.
4. Mix in oats, chocolate chunks and pecans; mix just to combine.
5. Cover dough and place in refrigerator for at least 2 hours and up to overnight.
6. Place oven baking racks in second and fourth positions; line two baking sheets with parchment paper.
7. Using large scoop, pack scoop firmly with chilled dough, leaving ample space between cookies when placing on parchment-covered baking sheets (between 6 and 9 cookies per sheet, depending on size of scoop). Slightly flatten each dough ball with bottom of drinking glass.
8. Place cookie sheets in preheated 350 degree F oven and bake for 9 minutes; rotate sheet positions; bake 7 minutes; remove sheets to wire cooling racks, cool cookies on sheet 10 minutes, remove cookies to wire rack to cool completely prior to storing at room temperature up to 5 days, or refrigerated up to 10 days, or frozen up to 3 months.

Servings: 20 - 30 cookies
Prep: 15 minutes, plus 2+ hrs chill time
Preheat 350 degrees F
Baking time: 16 minutes