TASTE
These 'breakfast cookies' are wheat-free
| • | Isle egg crisis |
Washington Post
If there's someone in our family who can't eat wheat (the technical name is celiac disease), you know how complicated eating can be in a world where everything seems to contain wheat.
Here's a recipe for a "breakfast cookie" that even a nonceliac will enjoy.
Nut and oat flours make these cookies chewy and moist. The dough can be combined in a stand mixer or a food processor.
It's 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).
NUTTY OATMEAL BREAKFAST COOKIES
Preheat the oven to 350 degrees. Line one or two baking sheets with parchment paper or a silicone liner.
Combine the butter and sugars in the bowl of a food processor; process for 20 to 30 seconds, until smooth. Add the egg and vanilla extract; process until well combined. Stop the motor to add the flours and baking powder; process to mix well. Transfer to a medium mixing bowl and add the chocolate morsels; stir to combine. Drop by teaspoonfuls or tablespoonfuls on the baking sheet; bake one sheet at a time for 15 minutes, until light brown. Transfer to a wire rack to cool completely.
Makes 24 to 30 cookies
