Ingredients
Directions
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.
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.
Chill the dough.
Preheat the oven to 200C / 400F.
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.
While they are still warm, carefully roll each cookie in a small bowl of powdered sugar until evenly coated.
Let the cookies cool completely and then enjoy!
A gluten-free version of a favourite cookie.
Ingredients
Directions
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.
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.
Chill the dough.
Preheat the oven to 200C / 400F.
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.
While they are still warm, carefully roll each cookie in a small bowl of powdered sugar until evenly coated.
Let the cookies cool completely and then enjoy!
