Preheat oven to 350°F and line 3 baking sheets with parchment paper or silicon mats.

In the bowl of a stand mixer, sift together the flour, xanthan gum, cinnamon, salt and baking soda. Mix on low speed to combine.

Add the gluten free oats and mix well. Mix in the chocolate chips and chocolate covered raisins until they’re coated with the flour mixture.

In a separate bowl, whisk together the eggs, vanilla extract, granulated sugar, brown sugar and melted butter.

Add the wet ingredients to the dry ingredients and mix on medium speed until fully incorporated, scraping the bowl as needed.

Use a medium sized scoop (about 2.5 tablespoons) to scoop the dough onto the prepared baking sheets, 12 cookies per sheet. (Top cookies with a few extra chocolate chips or chocolate covered raisins if desired.)

Bake the cookies (in batches if necessary) for 10-12 minutes at 350°F. Mine took the full 12 minutes.

Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store in an air-tight container up to 3 days or freeze.