Nutty Oatmeal Cookies
- Course: Dessert
- Features: Fast
Summary:
Nut and oat flours make these cookies chewy and moist. The dough can be combined in a stand mixer or a food processor.
If you have celiac disease, check with your doctor about the use of oat products.
Makes 24 to 30 cookies
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 1/2 cup hazelnut meal/flour
- 1/2 cup almond meal/flour
- 1/2 teaspoon baking powder
- 3/4 cup semisweet chocolate morsels
Directions:
Preheat the oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper or a silicone liner.
Combine the butter and sugars in the bowl of a food processor; process for 20 to 30 seconds, until smooth. Add the egg and vanilla extract; process until well combined. Stop the motor to add the flours and baking powder; process to mix well. Transfer to a medium mixing bowl and add the chocolate morsels; stir to combine. Drop by teaspoonfuls or tablespoonfuls on the baking sheet; bake 1 sheet at a time for 15 minutes, until lightly brown. Transfer to a wire rack to cool completely.
Recipe Source:
Adapted from "Cookies for Breakfast: A Teen's Not So Bad Guide to Wheat and Gluten-Free Baking," by Michael H. Perlman (self-published, 2008).
E-mail the Food Section with recipe questions.
