Oatmeal Chocolate Chip cookies-yeast-free and gluten-free

Wheat Free Oatmeal Chocolate Chip Cookies

1/2 cup rice flour (brown or white)
3/4 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
pinch nutmeg, freshly grated
1/2 cup brown sugar
1/4 cup white sugar
1 large egg or equivalent egg-replacer
1/4 cup vegetable oil (I use coconut oil)
1 tbsp water
1 tsp vanilla extract
3/4 cup quick cooking rolled oats (the “1 minute” variety)
1/4 cup (sweetened) shredded coconut (you don't have to use if you don't want to!)
3/4 cup chocolate chips (I get dairy-free)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flours, baking soda, salt, spices and sugars.
In a small bowl, whisk together egg/egg-replacer, vegetable oil, water and vanilla extract. Pour into dry ingredients and stir until no streaks of flour(s) remain. Stir in oats, coconut and chocolate chips (can reduce chocolate chips to 1/2 cup if you like your cookies a bit less chocolaty, or simply substitute raisins).
Drop 1-inch balls of dough onto prepared cookie sheet. Flatten slightly.
Bake for 11-13 minutes, or until light gold at the edges.

Cool completely on a wire rack
Makes about 2 1/2 dozen cookies.