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1
In a medium bowl, stir oat flour, cream of tartar, baking soda, xanthan gum and salt.
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2
Reserve 1 tablespoon sugar for later. In a large bowl, using an electric hand mixer, beat remaining sugar and butter until smooth and creamy. Add vanilla, but don't beat it.
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3
In a small bowl, whisk water, oil and baking powder until frothy. Add to butter mixture and beat on high speed until just combined, about 20 seconds. Don't over-beat or you'll add too much air into the cookies.
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4
Stir dry ingredients in until well-combined. Cover bowl with plastic wrap. Chill dough in te fridge for 1 hour.
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5
Once chilled, heat oven to 370u00b0F and line two baking pans with parchment paper or a silpat. Stir reserved 1 tablespoon sugar and cinnamon in a shallow plate with sides.
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6
Roll cookie dough into lightly heaping 1-tablespoon-sized balls (I used a cookie scoop) and roll into the cinnamon sugar mixture. Place onto prepared pan,. Don't press them out at all.
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7
Bake until the top just feels set and cookies are still very thick, about 10-11 minutes. Don't over-bake as they firm up a lot once cooled. Let cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely.
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8
Devour!
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9
Notes:
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10
Please weigh your flour to ensure accurate results.
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11
If your oven can't fit two cookie sheets at once, leave the unbaked dough in the fridge until ready to roll and bake.
