Promoting Canadian Oats

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A gluten-free version of a favourite cookie.


1/2 cup butter, softened
1/2 cup powdered sugar, plus extra to roll the cookies in. 
1 teaspoon vanilla
1 1/2 cups whole oats (or 1 1/8 cups ready-made oat flour)
1/2 cup almonds or walnuts
1/4 teaspoon salt

  1. Make the oat and nut flour: put the oats into a blender or food processer. Blend on high speed until the oats have a very fine, flour-like texture. Add the almonds and blend until the almonds are finely chopped. 
  2. Make the cookie dough: cream together butter and powdered sugar until light and fluffy; stir in vanilla. In another bowl, whisk together 1 5/8 cups oat and nut flour and salt. Slowly add the dry ingredients to the wet, using a spatula to combine them. 
  3. Chill the dough. 
  4. Preheat the oven to 200C / 400F. 
  5. Roll the dough into small balls (a little smaller than a golf ball) and place them on a baking sheet. Bake for 11-14 minutes, just until they barely start to turn golden brown. Remove them from the oven and allow them to cool slightly. 
  6. While they are still warm, carefully roll each cookie in a small bowl of powdered sugar until evenly coated. 
  7. Let the cookies cool completely and then enjoy! 



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