Gluten-free oat flour and pecan flour along with a splash of orange blossom water makes for a delicate, dare I say ‘healthy’ cookie treat!
Cookies! Summer or Winter they are always a welcome dessert or afternoon treat with tea, coffee, or milk.
I grew up making cookies only with flour, butter and sugar, lots of sugar. As much as I love cookies, I cut back on them until I discovered many new ways to make them healthier.
Oat flour has become my new baking friend. I do so many things with it, including add it to my pizza dough, which gives it a little texture.
Oat flour is nothing other than oats ground to a flour in the food processor or blender. Not all stores carry it and those that do charge nearly triple the cost of grinding it yourself.
I have done the same with the pecans, simply grinding them to a flour, which makes for a sweet and nutty flavor in these cookies.
Speaking of sweet; I have cut way back on the sugar in these cookies to a mere quarter cup. You can sprinkle a little extra on top before baking but I wanted a cookie that was not too sweet. These are perfect.
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!
- Butter or coconut oil
- Oat Flour – bought or crush your own
- Orange rind
- Orange Blossom Water
- Food processor or blender
- Cookie sheet
- Parchment paper
- Measuring cup
- Measuring spoons
- Metal spatula
Orange Blossom Oat Flour CookiesCourse: CookiesCuisine: MediterraneanDifficulty: Easy
Gluten-free oat and pecan flour cookies with the essence of Orange Blossom Water and a zest of orange peel.
Soft Butter or coconut oil – 1 1/2 cups
Oat Flour – 3 cups (bought, or crush oats in the processor, or blender, and make your own)
Pecans – 1 cup, crushed to a powder in a processor
Sugar – 1/4 cup
Salt – 1/2 tsp
Orange rinds – 2 tbsp
Orange Blossom Water – 1/2 tsp
- Mix the ingredients together into a soft dough. Roll into a log in parchment paper. Place in the fridge an hour.
- Preheat oven to 350. Place parchment paper on a cookie sheet.
- Cut and place on parchment paper (or silicone baking sheet). Sprinkle orange zest on each, extra sugar if you like.
- Bake for 25 minutes.
- Since these cookies are delicate, I cool completely before removing from the pan.
- Store in the fridge and leave out room temperature before serving again.