I just adapted my mom's recipe of choc chip oatmeal cookies to be wheat, dairy and egg free. It doesn't have nuts, either. I encourage you to experiment in turning favorite recipes into something you can eat without the allergens you react to. It's very satisfying and inspires hope! I'm beginning to feel that most any recipe is adaptable. Some more than others.
It looks to me that oatmeal cookie recipes are good canditates for adapting to be wheat free. Rice flour and oats bake well together, especially when additional ingredients help to lighten, moisten, and flavor the mix. I use canola oil instead of margarine, rice flour instead of wheat flour, 1/2 very ripe banana instead of egg, and add a couple teaspoons tapioca flour to help make up for lack of gluten in the rice flour. I get a nice chewy cookie with a slight banana flavor that complements the vanilla and oats. Enjoy!
3/4 cup canola oil(or other vegetable oil)
1 cup packed brown sugar
1/2 cup sugar
1/2 extra ripe banana
1/4 c water(may not need this, check consistency of dough and add this at the end, testing consistency after a tablespoon or two at a time, if the mix is too dry or falls apart too easily)
1 tsp vanilla
3 cup quick oats
1 c rice flour (I use brown rice, it's much more nutritious than white rice flour)
1/2 tsp baking soda
1/4 tsp salt
6 oz. non-dairy choc chips
Cream sugars and oil. Add banana and vanilla and beat. Mix together oats, flour, b soda and salt, then add to the sugar mixture. Add water if needed. Dough won't be as thick as most cookie doughs, and is a little prone to falling apart. Just drop dough into little mounds on baking sheet. Bake at 375 8-10 min. Cookies will be crisp if baked longer. Take out the cookies when they still appear slightly "wet." The taste and texture are very delicious! Amazing they are wheat free.