i’ve been trying to pay more attention to my cookbooks lately.
you know how it goes. you buy an awesome cookbook, get super excited about it, spend lots and lots of time flipping through it and salivating at all the beautiful-looking recipes and pictures, and when you finally make a recipe from it, it is totally amazing. and then you put the book on a shelf and forget about it forever. right?
i don’t do it on purpose. it’s just that sometimes it’s hard to remember every recipe that looked good in every cookbook. especially when i spend most of my time sitting at a computer, where the onslaught of recipes from pinterest and foodgawker is unstoppable. so, i’ve been trying to revisit some cookbooks that i haven’t looked at for a while.
one such cookbook is the sprouted kitchen. it’s a beautiful book, and every recipe i have made from it has been great. but i hadn’t looked at it in quite a while, which is a real shame. so when i got back to it, i knew i wanted to make these awesome-looking gluten free cookies, which had caught my eye a while ago.
these cookies did not disappoint. actually, my friend julia used the word “spectacular” to describe them. they were the perfect combination of crispy and chewy, with just a bit of crumbliness. they were light tasting, but also nice and hearty from the oats, and the little bit of nutmeg gave them a really nice warmth. then, the melted dark chocolate gave them a perfectly smooth richness, and a sprinkling of sea salt over the top made all of the flavors really pop. once served, these cookies didn’t last long. and that goes for gluten eaters and gluten free-ers alike.
- 1½ cups gluten free oats
- ½ cup earth balance (or butter), softened
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup gluten free flour (i used the bob's red mill all-purpose blend)
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 6 ounces dark chocolate
- sea salt, for sprinkling
- place the oats in a food processor and pulse them until they become a coarse flour - mostly ground, but with some larger chunks.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and sugar on medium speed until they are light and fluffy. add the egg and vanilla and continue to beat until everything is combined.
- add the ground oats, flour, salt, and nutmeg, and beat on low speed until everything is combined, scraping down the sides of the bowl as needed. the dough will be pretty sticky.
- form the dough into a log and wrap it in plastic wrap. your log can be square (like mine was) or round. put the log in the fridge to chill for at least 1 hour.
- when you are ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. take your log of cookie dough out of the fridge and, using a sharp knife, slice it into ½-inch cookies. place the cookies on your prepared baking sheet and bake them in the oven for 14-16 minutes, until they are just starting to become golden at the edges. transfer the cookies to a wire rack to cool completely.
- once the cookies are cooled, melt the chocolate over a double boiler or in the microwave (microwave it in 30-second intervals, stirring between each interval, until it is completely melted). dip each cookie into the melted chocolate and place it back on your parchment-lined baking sheet. sprinkle a bit of sea salt on top of each cookie while the chocolate is still wet, then place the sheet in the fridge until the chocolate has set (at least 20 minutes).