Inspirational GF Oatmeal Cookie

This cookie has loads of flavor and richness that will make it a freezer staple.

This is THE GLUTEN FREE cookie that started it all. This cookie was my gateway into baking. This cookie inspired me to experiment, to learn, and to have fun in the process! This recipe has undergone so many changes. This recipe may appear to have a lot of ingredients but each ingredient contributes to the depth and richness of the cookie. So don't skimp out, you wont regret it! I'm finally satisfied with the results. For now, that is. Even better, this recipe is versatile. You can add chocolate chips, or pecans, or walnuts, or cashews, or cranberries, or raisins, or not to make this recipe YOUR PERFECT oatmeal cookie.

Any tips?

A note to freezing: this dough must freeze or the cookies will not retain their shape.
A note to oats: about 3 cups (total) of oats is needed. You can use quick oats and just hand crush them if you don't have a Vitamix dry container. I use whole oats and semi crush the oats in the Vitamix dry container..
A note to Xantham Gum: this helps the cookie hold its shape because gluten is what helps create the structure of a baked good. Since neither oats nor almonds have gluten this recipe like many other gluten free recipes needs a little help. Without this the cookie will still be delicious but it will crumble more easily. Keeping them refrigerated helps hold their shape too.

Any Tools?

Vitamix dry container: I love using the Vitamix blender to pulverize things, in this case oats. But, you can always hand crush quick oats.