Chocolate, hazelnut and oatmeal cookies [Gluten-free]
I've been cutting back on foods with gluten lately. Sure, this is this for health reasons, but it is also because one of my very favorite recipe books, Small Plates and Sweet Treats by Aran Goyoaga, features gluten-free recipes and it's a great excuse to play with these recipes. These cookies are a spin on one of the recipes found in the book for Chocolate, Pistachio and Quinoa cookies. I had intended to follow the recipe more closely, but I couldn't for the life of me find unsalted pistachio nuts. After searching several stores I gave up and went with another favorite nut for cookies: hazelnuts. Yum!
I also swapped out the quinoa flakes called for in the original recipe with oats because I'm a sucker for oats in cookies. According to research, oats are safe for most people who on a gluten-free diet, as long as they are not contaminated (as in processed in facilities that also process wheat, barley and rye). So just pay attention that you purchase gluten-free oats, and not just any old oats. But if you want to play it extra safe, use quinoa flakes instead of the oats.
Finally, I like making small batches of cookies so I halved this recipe -- that is, except for the eggs. I still used two eggs instead of one, so that I would get extra fluffy cookies. It made my dough a little on the moist and sticky side when working with it, but it was still easy enough to roll and shape the cookies. So, if you like your cookies a little more cake-like, add an extra egg. But if you like your cookies on the dense side, stick with the two eggs (or one, if you're halving this).
This recipe makes about 30 cookies.
© Jaymi Heimbuch
1 stick (8 tablespoons) unsalted butter at room temperature
3/4 cup cane sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup superfine brown rice flour
1/2 cup buckwheat flour
1/2 cup quinoa flour
1/2 cup cocoa powder
1/4 cup tapioca starch
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup hazelnuts, chopped
1/2 cup oats
1. In a stand mixer or in a bowl with a hand-held mixer, cream the butter, cane sugar, and brown sugar for two minutes on medium speed. Add the eggs, one at a time, and the vanilla and mix until combined.
2. In a bowl, whisk together the superfine brown rice flour, buckwheat flour, quinoa flour, cocoa powder, tapioca starch, baking soda and salt. Add this, a little at a time, to the wet ingredients until everything is combined.
3. Add hazelnuts and oats and stir to combine.
4. Divide the dough in two and place each half on a sheet of parchment paper. Roll into logs that are roughly 11 inches long and about 1 1/2 inches in diameter. Wrap them in the parchment paper and place them in the refrigerator to chill. The dough should be firm in about 45 minutes to an hour.
5. Preheat the oven to 350 degrees. Cut the logs into disks about 1/3 inch thick and place them on parchment paper on a cookie sheet. Bake for 8-10 minutes. As Goyoaga points out in her recipe, it is better to undercook these cookies. They will harden as they cool, and erring on the side of underbaking them keeps them moist and fudgy. Let the cookies cool on the sheet.