Cookies! Summer or Winter they are always a welcome dessert or afternoon treat with tea, coffee, or milk. What makes these cookies extra special is that they are light, airy, crisp. Yes, and they are gluten-free. Oat flour and powdered pecans are the unique ingredients here.
Flavor? Ahhhhh my most favored flavor hands down, over vanilla is Orange Blossom Water. Just a splash goes a long way. Its light floral scent and flavor gives these cookies, or any dessert recipe, a unique flavor.
The batter comes together fast in a processor, or hand mixer but a fork will work just fine too. Roll the batter out onto wax or parchment paper, shape into a log and fridge for an hour, or you can rush it in the freezer in about 15 minutes. Cut, bake, Yummmmm!
Ingredients – makes about 2 dozen
- Soft Butter or coconut oil – 1 1/2 cups
- Oat Flour – 3 cups (bought or put oats in the processor, or blender, and make your own)
- Pecans – 1 cup, crushed to a powder in processor or blender, or any preferred nut
- Salt – 1/2 teaspoon
- Orange Blossom Water – 1/4 teaspoon
- Mix. Roll into a log in parchment paper. Fridge an hour. Cut and place on a non-stick cookie sheet or parchment paper. Bake at 350 for 25 minutes.
- Since these cookies are delicate, I cooled the pan, then placed in the fridge long enough to harden them which makes them easy to remove without coming apart. Store in the fridge, and set out a bit before serving.