I’ve stopped cooking and started baking.
You’re okay with that, right? Good news, these baked Oatmeal Shortbread cookies aren’t packed with loads of sugar or pounds of butter. Just enough to make the perfect cookie.
A few weeks ago, I met the beautiful and incredibly talented, Sara from The Sprouted Kitchen at her book signing here in Portland. I was very tempted to pack myself in her suitcase and join her in Seattle. I know, a little awkward considering we had just met.
I love with her whole foods approach and of course, her husband’s beautiful photography. If you haven’t checked out her blog, go NOW. Then come back, please.
If I had my pre-pregnancy appetite, I would have bookmarked the entire book.
This book is filled with naturally gluten-free recipes, outstanding photography and lots of healthy recipes. I would HIGHLY highly recommend you order or pick up The Sprouted Kitchen cookbook. And no, I’m not being paid to promote this.
I’ve already made three recipes from the book and all outstanding.
I left a few cookies plain so I could eat for breakfast.
Not that I have a problem eating chocolate for breakfast, but this baby likes to test my stomach early on in the morning, so it’s best I keep it plain and simple.
Either way, these cookies have great texture with the homemade oat flour and aren’t overly sweet. I’d say these are the perfect little treat for any time of the day.
Chocolate Drizzle Oatmeal Shortbread Cookies, Gluten-free
[Recipe adapted from the Sprouted Kitchen Cookbook]
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup butter, room temperature
- 1/2 cup turbinado sugar, plus more for sprinkling
- 2 teaspoons pure vanilla extract
- 1 egg
- 1/4 cup white rice flour [or all purpose if you’re not gf]
- 1/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 1/2 ounces dark chocolate
- sea salt for garnish – optional
In a food processor, pulse the oats to create a course flour. Don’t puree, but pulse enough until it’s smooth, but has texture.
In a small bowl, combine oat flour, rice flour, sea salt, and nutmeg.
Using your KitchenAid stand mixer [hand mixer or food processor], cream the butter and sugar together. Add vanilla extract and egg, mix again. Carefully add in the flour mixture and mix until combined.
On a cutting board, roll out the dough with your hands to make a log. If it’s too tacky, use oats and turbinado sugar to help form. Roll the log into plastic wrap or parchment paper and refrigerate for 1 to 2 hours.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Remove the cookie log from the fridge and slice into 1/2-inch coins. Place on baking sheet, 2-inches apart and bake until slightly browned, about 14-16 minutes. Cover wire rack with parchment paper and transfer cookies onto paper to cool.
Melt chocolate either in the microwave or in a heatproof glass bowl over a pot of boiling water – be careful not to let the bottom of the bowl touch the water.
With a spoon, drizzle the chocolate over each cookie and then sprinkle with a little sea salt.
Store cookies in an airtight container for up to 1 week. Note: wait until chocolate has set, about 20 minutes, before storing.
October 3 2012