Place oats in a food processor and pulse 10 times, transfer to a large bowl. Add the gluten free ﬂour, baking soda, salt, ginger, cinnamon, clove, allspice, and nutmeg. Whisk to combine. Set aside.
In the bowl of a stand mixer ﬁtted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Mix on medium speed for about 2 minutes. Next add the molasses, egg, vanilla extract, and lemon zest. Mix on low speed until combined and smooth, about 1 minute. Using a spatula, scrape down the sides and bottom of the bowl and mix again until combined.
With the mixer on low speed, add the ﬂour/oat mixture to the butter mixture and mix until just combined. Scrape down the sides and bottom of the bowl and mix again for a few seconds until everything is combined.
Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet spacing them about 3 inches apart (I ﬁt 6 cookies per baking sheet). Bake for 14 minutes or until the edges are set. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.