• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • about
  • Gluten-Free Recipes
  • Shop
  • work with me
  • contact

kumquat | gluten-free recipes

January 30, 2014 cookies

Dark Chocolate Macadamia Nut Oat Cookies

chocomacnutcookies-3
it is cold… everywhere.
it’s cold in parts of this country that shouldn’t be so cold.
i’m so sorry to hear of the horrific details of parts of the south that were hit hard. places i used to call home… so many people stranded on slippery roads, sleeping in grocery stores and school buses, waiting and wanting to get home.
lately i’ve had sweet friends asking how i’ve been doing in the cold up here. my answer is “baking and eating chocolate chip cookies as big as my face”.*
 i wish i could hand these out to all of you. because you’re probably cold too.
stay warm and safe.
chocomacnutcookies-4
chocomacnutcookies-1chocomacnutcookies-2
*my best friend pointed out that i have, at times, been known to eat cookies this size in weather that is not blizzardy. but we don’t need to discuss that, right?
Print Pin

Dark Chocolate Macadamia Nut Oat Cookies

Ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 180 grams about 2 cups old-fashioned rolled gluten-free oats
  • 90 grams about 1 cup gluten-free oat flour
  • 70 grams about 1/2 cup kumquat's gluten-free all-purpose flour
  • 2 tablespoons unflavored whey protein
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 11 ounces bittersweet dark chocolate chips
  • 1 cup macadamia nuts

Instructions

  • Preheat oven to 350°.
  • Combine butter, sugars, eggs and vanilla in the bowl of a stand mixer. Beat until light and fluffy.
  • Combine oats, oat flour, all-purpose flour, whey protein, baking soda, baking powder, and salt in a medium bowl. Add oat mixture to butter mixture; mix until just combined. Stir in chocolate and nuts.
  • Drop dough by 1/4 cups-full about 4 inches apart onto a baking sheet lined by parchment paper. Bake at 350° for 10-12 minutes. Centers will appear undone, but edges will be browned. Let cool on pan for 2-3 minutes and remove to a rack to cool.

Categories: cookies

Previous Post: « Double Chocolate-Banana-Poppy Seed Bread
Next Post: Heart-Felt Hand Warmers »

Primary Sidebar

k_gretchen_photo

hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
Food Advertising by logo
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

order my book

GF_Book

Recent Posts

  • Orange Juice Belgian Waffles
  • Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
  • Fall Harvest Steak Salad
  • Cheddar and Apple Quesadillas with Bacon Jam
  • Grain-Free Sticky Toffee Fig Pudding Cake

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr

privacy policy


CeliacDisease.org

Copyright© 2023 · Cookd Pro Theme by Shay Bocks