Gluten free chocolate chip cookies

Good gluten free biscuits can be hard to come by but this is a recipe that has been a family favourite for a long while so was thrilled when they came out so well when I changed them to a gluten free variety and they literally take minutes to whip up (Excluding the baking time obviously!) You can of course add in whatever you want, chopped nuts, dried fruit , extra chocolate! I like them just like this. 

Ingredients

85g gluten free rolled oats
100g gluten free self raising flour ( I use doves farm or Freee foods as they are also known)
1/2 tsp bicarbonate of soda
pinch of salt
100g butter
50g soft brown sugar
50g demerara sugar
1 large egg
1/2 tsp vanilla essence
25g desiccated coconut
200g chocolate chips or plain chocolate, chopped

optional

150g chopped, plain chocolate for drizzling or dipping

Variations- fruit, I add a mix of 200g dried fruit instead of the chocolate chips, my favourite mix being sultana's and either raisins or currants and a few dried figs (I use 5 figs chopped) 

Method

1. Preheat oven to 180c/gas mark 4.
2. Line two baking sheets with baking parchment.
3. In a high speed blender or food processor, grind the oats to a flour.
4. Add the gluten free self raising flour, bicarbonate of soda and salt to the high speed blender or food processor and whizz again.
5. In another bowl, either with a wooden spoon or with a free standing mixer with the paddle attachment, cream the butter until soft and then add in the sugars and mix until pale and creamy. 
6. Add in the egg and vanilla essence and beat well.
7. Then stir in the ground oat and flour mixture and mix well, followed by the chocolate chips or chopped chocolate. 
8. I do not like a giant biscuit so I form mine into small balls about the size of a table tennis ball and can usually get between 16 and 20 out of the mix. (depending on how carried away I get with my ball size!)
9. Space well apart on the baking sheets to allow for spreading and flatten the tops slightly. 
10. Bake for about 15 minutes, switching the baking sheets around halfway through so they cook evenly. I check mine after about 12 mins and if they need flattening a bit more then I lightly press each one with the back of a metal spoon and pop back in, make sure they don't overcook. I don't like these too hard so if you prefer a crunchier cookie then bake for 18 mins. 
9. They are done when they are golden brown.
10. Cool on the baking sheet and then if you are drizzling the chocolate over, melt the chopped chocolate in a bowl over a pan of simmering water. 
11. Drizzle the chocolate over the top and transfer to a cooling rack to cool completely and for the chocolate to set (I do pop mine in the fridge to set if in a hurry) before transferring to an airtight jar or container. 
12. These keep really well although they don't last long in our house.