Nutty Oatmeal Cookies

The Washington Post, June 25, 2008

• • 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).

131 calories, 7g fat, 3g saturated fat, 15mg cholesterol, 14mg sodium, 15g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.