These cookies have become a staple in our home. They are gluten-free, dairy-free, a great source of protein, and so tasty any non-foraging person would never know they aren’t from “traditional” baking ingredients. Enjoy!
Pre-heat oven to 375ºF.
1 1/4 c. coarse ground oat flour* 3/4 c. brown rice flour
1/2 c. sweet rice flour 1 1/2 tsp baking soda
1/2 tsp kosher salt 1 3/4 cups nut butter**
3 Tbsp cooking oil 1 cup white sugar
1 cup brown sugar 2 eggs, or egg substitute
1 tsp gluten free vanilla
Cinnamon sugar mixture for rolling dough balls in (4 Tbsp sugar and 1 tsp cinnamon combined in small bowl.)
Combine flour, baking soda and salt in a separate bowl. Set aside.
Combine eggs and vanilla. Set aside.
Add the sugars and nut butter to a mixing bowl (I use a kitchen Aide because the dough requires an electric mixer, or a very strong arm) and blend on medium speed until well combined. Continue mixing on medium while slowly adding the eggs and vanilla. Blend until well incorporated.
On low speed, slowly add the flour mixture to the wet ingredients. Increase speed to medium and continue mixing until well combined.
Scoop out a walnut-size amount of dough***, 35 gms each, then roll in cinnamon sugar mixture and place onto a baking sheet lined with parchment paper, 12 dough balls per sheet. The dough balls can be pressed down a bit if you prefer a flatter cookie. Bake at 375º for 10 to 12 minutes, depending on your oven and your preference in shade of final cookie color and crispness. Transfer cookies still on parchment to a cooling rack and cool for 2 minutes. Transfer cookies from parchment to cooling rack. When cookies have completely cooled, store in air tight container…if they haven't all been eaten straight from the oven.
*I recommend Lara's Oat Flour, or I grind my own coarse oat flour in a food processor using Bob's Red Mill Gluten-Free Quick Cooking Oats. Coarse flour keeps the cookies light and chewy. I've used Bob's Red Mill Oat Flour (pre-ground in a bag already) and though this product is perfect for other applications, it does not work well in this particular recipe. The cookies will come out dry and hard.
**I grind my own nut butters, but purchased, jarred nut butters, or peanut butter, will work just fine also. To grind my own for this recipe I use 1 1/2 cups pecans, 1 cup macadamia nuts, and 1 cup cashews ground into butter, all combined). A food processor works very well for this. If the nuts become too dry while grinding, try adding just a teaspoon at a time of olive or cooking oil during the grinding process. Be careful not to end up with the nut butter having too thin of a consistency. You want it to hold the cookie shape during the baking process.
***I like to use a #40 size ice cream scoop because it is just the right size, and this method works well with this thick cookie dough. This allows for portion control and even baking.