This wheat free cookie recipe is an old one from back when almond flour wasn’t so easy to find. When I first tried the recipe, I ground my almonds, oats and hazelnuts in a coffee grinder and mixed the ingredients in a bowl. The coffee grinder worked well for a small batch version, but for a regular size batch you might want to make these in a food processor, as written below;
The cookies are crunchy and very flavorful. The only addition I made to the original recipe was to add a little salt. If you are using salted butter, you can leave it out.
Wheat Free Cookie Recipe
- 8 tablespoons 1 stick unsalted butter, at room temperature 114 grams
- 1/2 cup packed dark brown sugar 100 grams
- 3/4 cup sugar 150 grams
- 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
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate morsels
- Preheat the oven to 350 degrees.
- Using a food processor, process the butter and both sugars for 30 seconds. Add the egg and vanilla and pulse to mix. Add baking powder and salt. Pulse again and scrape sides of bowl, Remove lid and add the nut flours, then process once more to make a soft dough.
- Transfer to a mixing bowl and add the chocolate chips. Drop by teaspoonfuls or tablespoonfuls onto a parchment lined baking sheet; bake 1 sheet at a time for 15 minutes, until lightly brown. Transfer to a wire rack to cool completely.
- 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).