1 1/2 cups (180 g) (certified gluten free) oat flour
1/2 cup (100 g) granulated sugar
1/3 cup (73 g) packed light brown sugar
1/4 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, at soft room temperature
1 tablespoon pure vanilla extract
3 ounces semi-sweet chocolate chips
1 to 3 teaspoons milk (any kind)
Line a rimmed baking sheet and set it aside. In a large bowl, place the oat flour, granulated sugar, light brown sugar and salt, and mix to combine well, breaking up any lumps in the brown sugar. Add the butter and vanilla, and mix to combine, pressing the back of the mixing spoon down into the mixture to help distribute the butter. The mixture will seem crumbly. Add the chocolate chips and mix until evenly distributed throughout. Add milk by the teaspoonful, mixing to combine after each addition, until the dough holds together when squeezed tightly in the palm of your hand.
Scoop the dough (I used a #50 ice cream scoop) onto the prepared baking sheet. Roll each piece into a round and replace on the baking sheet. Place the baking sheet in the refrigerator for an hour or in the freezer for about 20 minutes or until mostly firm. Store in a sealed container in the refrigerator or freezer. The cookie dough will not freeze solid. Serve chilled.