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Step 1
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| Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 cookie sheets with parchment paper. |
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Step 2
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| Melt the butter with the sugar in a medium saucepan over low heat, stirring until the mixture thickens and the sugar is almost completely dissolved--about 5 minutes. Transfer to a large bowl and stir in oats, flour, xanthan gum, vanilla and salt. Let cool about 10 minutes, then stir in the egg white. |
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Step 3
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| Drop 6 tablespoonfuls of batter onto each prepared baking sheet. These cookies spread a lot so leave at least 3 1/2 inches between the cookies. Spread each mound of dough into a 2 inch circle. Bake, switching the position of the baking sheets until golden brown, 12 to 15 minutes. If cookies spread too much or are too irregular, you can cut them with a 3-inch cookie cutter when you take them from the oven. Let cool on the baking pan for 3 minutes then using a thin metal spatula, transfer to a rack to cool completely. |
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Step 4
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| Put the chocolate in a small microwaveable bowl and microwave on his for 30 seconds. Remove and stir. Repeat until chocolate is melted. Drizzle on the cookies and let set, about 30 minutes. Makes 12 cookies. |
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