Friday, November 30, 2018

Making Calories Count with Whole Grain Cookies

These oat and brown rice cookies are whole grain and gluten free, without the added starches and fillers in some gluten free products.  The recipe is based on one in Gluten-Free Flavor Flours.  I substituted additional brown rice flour for the potato starch and flaxseed meal for the xanthum gum.  The added sugars were cut in half. 

Oat & Brown Rice Cookies

(Makes 48 cookies-1 Tablespoon Dough each) 

Combine flours, salt and baking soda in a bowl and mix.
1 1/4 cup oat flour
1 1/4 cup plus 2 tablespoon brown rice flour
1/4 teaspoon salt
1/2 teaspoon baking soda

Combine melted butter sticks, sugars, flaxseed meal, hot water and vanilla.  
1/2 pound buttery sticks, melted
3/4 teaspoon flaxseed meal
1 1/2 teaspoon hot water
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
Whisk in eggs.
2 eggs
Stir in flour mixture.  With a rubber spatula, mix batter briskly for about 45 seconds.  

Stir in chocolate and nuts.

2 cups unsweetened and 60% cacao chocolate (I mixed 1 cup each), chopped
1/2 cup walnuts, ground
1/2 cup pecans, ground

Refrigerate dough for 2 hours.

Drop by 1 tablespoon scoops onto parchment lined baking sheets, about 2 inches apart.  Bake at 375F for 12 minutes.  Remove from trays and paper.  Cool on wire racks.


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