* These cookies are both gluten-free and wheat-free.
* I highly recommend taking the time to refrigerate the dough before baking as they will bake into a more "full" cookie – without refrigeration they will be tasty but flat. Gluten-free flour doesn't rise as much so this helps to compensate for that.
* I used
Cup4Cup gluten-free flour and
Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats.
* Freezes well.