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Recipe: Breakfast cookies

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Nut and oat flours make these cookies chewy and moist -- and gluten-free.The dough can be combined in a stand mixer or a food processor.
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
11/2 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
Preheat the oven to 350 degrees. Line one or two 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 baking sheets; bake one sheet at a time for 15 minutes, until lightly brown. Transfer to a wire rack to cool completely.
Makes 24 to 30 cookies.
Adapted from "Cookies for Breakfast: A Teen's Not So Bad Guide to Wheat and Gluten-Free Baking," by Michael H. Perlman
The Washington Post
Story tags » Cooking

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