1Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat mats.
In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, oats, xanthan gum, baking powder, baking soda, sea salt, nutmeg, cinnamon, brown sugar and granulated sugar (dry ingredients).
Add the oil, shortening, eggs, and vanilla to the bowl and mix thoroughly for 1-2 minutes on low speed. The dough will be thick and sticky. (If your dough is way too wet, feel free to add one or two more tablespoons of gf flour mix.)
Add the chocolate chunks and mix slowly to distribute.
Drop rounded scoops of dough (I use a 1.5 tablespoon spring loaded ice-cream/muffin scoop) onto prepared sheet pans.
Bake on center rack in preheated oven for 11-12 minutes. The cookies’ edges will just be beginning to firm and the edges will be a golden color.
Remove from oven and allow the cookies to cool for 5 minutes before transferring them to cooling racks.
Yield: approximately 24 large cookies
Storage: Gluten-free baked goods are best kept frozen and reheated as needed. After cooling, I store these cookies in heavy duty ziploc bags so that they are ready to grab anytime.