If you are not gluten intolerant, use may use 1 3/4 cup all purpose unbleached white flour instead
1 3/4 cups gluten-free biscuit and baking flour blend (I use Bob's Red Mill)
1 cup oatmeal of your choice
8 tablespoons or 1 stick of salted butter, room temperature
1 cup sucanat or brown sugar
1 large room temperature egg
1 1/2 cups dark chocolate chips
1 cup chopped dried apricots
1 teaspoon pure vanilla essence
Preheat oven to 350 F
Cream butter and sugar until fluffy. Add egg, beating well to combine and vanilla. Turn mixer off and use a spoon to mix in the dry ingredients including chocolate chips and apricots.
Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball. Arrange in a single layer on a lined cookie sheet.
Put cookie sheet in the middle rack and bake for 15 minutes.