Wheat Free Cookie Recipe
A fun gluten-free cookie recipe made in the food processor.
Servings 1 batch
Cost 5
Equipment
Ingredients
- 8 tablespoons unsalted butter, at room temperature (114 grams)
- ½ cup packed dark brown sugar (110 grams)
- ¾ cup sugar (150 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour
- ½ cup hazelnut flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semisweet 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).