-
1
Preheat the oven to 325F.
-
2
Line two baking sheets with parchment paper.
-
3
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt in a medium bowl.
-
4
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.
-
5
Increase the speed to medium and continue beating for about 1 minute longer, or until light and fluffy.
-
6
Add the flax egg and vanilla and mix to combine, about 20 seconds.
-
7
Scrape down the sides of the bowl.
-
8
Add the flour mixture and beat on low speed until just combined.
-
9
Add the oats and mix on low speed for about 20 seconds.
-
10
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.
-
11
Roll the scooped dough into balls, spacing them about 2 1/2 inches apart on the baking sheet.
-
12
This works best if you put 3 down each side and 2 in the middle.
-
13
Flatten the cookies into disks with the palm of your hand, the thinner the better.
-
14
Bake in the center of the oven for 18 minutes, or until lightly golden, rotating the baking sheet halfway through.
-
15
Transfer the baking sheet to a cooling rack.
-
16
Let cool for about 5 minutes before transferring the cookies to the rack.
-
17
Let cool completely.
-
18
Repeat with the remaining dough.
