8tablespoons1 stick unsalted butter, at room temperature 114 grams
½cuppacked dark brown sugar100 grams
¾cupsugar150 grams
1large egg
1teaspoonvanilla extract
1 ½cupsoat flour
½cuphazelnut meal/flour
½cupalmond meal/flour
½teaspoonbaking powder
½teaspoonsalt
¾cupsemisweet chocolate morsels
Instructions
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).