Another easy-to-make gluten-free cookie from “Ancient Heritage Cookies.”
These easy to make, one-bowl cookies, made with creamy cashew butter and steel-cut oats, are a light, nutty, slightly chewy cookie that is great for an afternoon snack or lunch box dessert. If you don’t have steel-cut oats, you can substitute old-fashioned rolled oats, for a slightly less chewy cookie. Some folks have even teamed these cookies with a little tart jam to make “the perfect breakfast cookie.” Breakfast, lunch, or snack, it is up to you!
Makes about 20 cookies
1 cup unsalted, creamy cashew butter, room temperature (240 grams)
3 tablespoons steel-cut oats (29 grams) or 3 tablespoons old-fashioned rolled oats (18 grams)
3/4 cup granulated sugar (150 grams)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 large egg, room temperature
Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.
If oil has separated from cashew butter, stir until all oil is mixed in, and it has a smooth consistency.
In the bowl of a small food processor, pulse the steel-cut oats 1 minute or less, until coarsely ground. If using rolled oats, do not grind in food processer. Set aside.
In a large bowl, whisk together sugar, baking soda, and salt. Add cashew butter. In a small bowl, beat egg with a whisk or fork, until it has increased 3 times in volume. Add beaten egg to cashew-butter mixture. Using a large spoon, stir until combined. Stir in oats. Let sit for 10 minutes, uncovered, at room temperature.
Using a medium cookie scoop, such as #50, form 1 tablespoon of dough into 1 1/4-inch balls. Place on prepared sheets, spacing them about 2 inches apart. With the bottom of a glass or back of a spoon, flatten the balls to 1/2-inch thickness. Bake for 12 to 14 minutes, until golden brown. Cool for 2 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container, at room temperature, for up to 1 week.