Nut and oat flours make these cookies chewy and moist. The dough can be combined in a stand mixer or a food processor.
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).
Makes 24 to 30 cookies.
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 C. packed dark brown sugar
3/4 C. sugar
1 large egg
1 tsp. vanilla extract
1 1/2 C. oat flour
1/2 C. hazelnut meal/flour
1/2 C. almond meal/flour
1/2 tsp. baking powder
3/4 C. semisweet chocolate morsels
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.
131 calories, 7g fat, 3g saturated fat, 15mg cholesterol, 14mg sodium, 15g carbohydrates, 1g dietary fiber, 1g protein.
AP-NY-06-25-08 1402EDT