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Ingredients
  • subheading: FOR THE COOKIES:
  • ¾ cup ( 105 g) all purpose gluten free flour click thru for full info on appropriate blends
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons ( 36 g) granulated sugar
  • ½ cup ( 109 g) packed light brown sugar
  • 1 cup ( 110 g) gluten free quick oats (I just pulse old fashioned oats in a food processor)
  • 4 tablespoons ( 56 g) unsalted butter at room temperature
  • 4 tablespoons ( 48 g) non hydrogenated vegetable shortening at room temperature
  • 1 ( 50 g (weighed out of shell)) egg at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • subheading: FOR THE ICING:
  • 1 cup ( 115 g) confectioners’ sugar
  • ½ teaspoon freshly squeezed lemon juice
  • 1 to 2 tablespoons tepid water (plus more by the teaspoon if necessary)
Steps
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