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.
NUTTY OATMEAL COOKIES
8tablespoons (1 stick) unsalted butter, at room temperature
1/2cup packed dark brown sugar
1teaspoon vanilla extract
11/2cups oat flour
1/2cup hazelnut meal/flour
1/2cup almond meal/flour
1/2teaspoon baking powder
3/4cup 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