Then add to that same bowl flour, oats, salt, baking soda, and chocolate chips.
Form dough into 1 Tbsp balls and place on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray.
Bake for 10-12 minutes or until tops of cookies are just set and a little hardened to the touch. Be careful to not over bake them.
Remove from cookie sheet and allow to fully cool on baking rack and then store in an airtight container.
The original recipe was made with all-purpose flour, but after experimenting with a gluten-free version I found they retain their same shape, delicious flavor, and soft texture as the original.