Wheat Free Oat Nut Chocolate Chip Cookies are made with ground oats, hazelnuts and almond meal.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 24
Author Cookie Madness
Ingredients
1 ½cups120 grams oats --- to make 1 ½ cups oat flour
½cup60 grams whole hazelnuts to make ½ cup hazelnut flour
½cup40 grams almond meal or almond flour
½scant teaspoon saltomit if butter is salted
½teaspoonbaking powder
8tablespoons1 stick unsalted butter, at room temperature
½cuppacked dark brown sugar
¾cupgranulated sugar
1large egg
1teaspoonvanilla extract
¾cupdark or semisweet chocolate morselsuse more or less if desired
Instructions
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. If making dough ahead of time you can skip this step.
In the bowl of a food processor, grind the oats to make 1 ½ cups oat flour. Empty oat flour into a second bowl and grind the hazelnuts to make ½ cup of hazelnut flour. Add the hazelnut flour to the oat flour, then add the almond meal, baking powder and salt and whisk until thoroughly mixed.
Process the butter and both sugars in the bowl of the food processor, then add the egg and vanilla and process until smooth. Scrape sides of processor bowl and add the nut flour mixture, then pulse to make a dough. Empty into a bowl and stir in the chocolate morsels.
Drop by tablespoonfuls on baking sheets; bake one sheet at a time for 12 to 15 minutes, until lightly browned. Transfer to a wire rack to cool completely. Alternatively, drop the rounds onto a foil lined plate, chill for several hours, then shape into neater more compact balls and bake for 12 to 15 minutes.
Notes
Adapted from "Cookies for Breakfast: A Teen's Not So Bad Guide to Wheat and Gluten-Free Baking".