Chocolate-Oat-Walnut Cookie recipe (free)

Light and crisp with oats, chocolate, and walnuts, this has been a Tartine Bakery favorite since 2002, now GF

Hello!

I heard some people couldn’t open the link to the Washington Post story “How to make gluten-free versions of your favorite baked goods” yesterday, so I’ve added it here and included the PDF version.

Aran Goyoaga of Cannelle et Vanille, a wonderful gluten-free food writer and recipe developer, is also quoted and has a recipe in the article.

I’ve been making this recipe since 2002 at our original location in San Francisco and before that when I had a bakery in Point Reyes Station and drove hundreds of packs of them to the Berkeley Farmers Market in the ‘90s. They are like potato chips—hard to stop at one. I love a small cookie, and being a slice ‘n bake type, you can be like Mrs. Fields and bake as you want them.

I love Guittard’s range of baking chocolate and chips; you can’t go wrong with any of them. The one I used in this batch is sweetened with coconut sugar.

From top left: rolling dough into parchment using bench scraper; rolled log of dough; dough sliced through parchment; cookie on cover of Lucky Peach; cookie in Tartine: Revisited; baked cookies; cut rounds waiting to be baked and cooling on the cookie rack

RECIPE

Chocolate-Oat-Walnut Cookies

Yields 40 small cookies

• 3/4 cup plus 2 tablespoons (90 grams) oat flour

• 1/2 cup plus 3 tablespoons (75 grams) old-fashioned rolled oats

• 1/3 cup plus 1 tablespoon (60 grams) homemade or store-bought cup-for-cup gluten-free flour blend (see Where to buy and Notes)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 8 tablespoons (1 stick/113 grams) unsalted butter, softened

• About 3/4 cup (175 grams) packed light brown sugar

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 1/4 teaspoon fine salt

• Generous 3/4 cup (150 grams) chocolate chips, preferably dark

• 1/2 cup (50 grams) walnut halves, chopped

Directions

Time Active: 1 hour |Total: 2 hours , including chilling time

1. Step 1

   In a medium bowl, whisk together the oat flour, rolled oats, gluten-free flour blend, baking powder and baking soda until well combined.

2. Step 2

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer and a large bowl, beat the butter on medium speed until smooth, about 1 minute. Add the brown sugar and beat on high until light and fluffy, about 3 minutes. Add the egg, vanilla and salt, and beat until the mixture is very smooth and light, almost like a fluffy buttercream, about 4 minutes. Scrape down the sides and bottom of the bowl, and mix on high for another 1 minute.

3. Step 3

   Remove the bowl from the mixer and, using a flexible spatula, fold the flour mixture into the butter mixture until the dry ingredients are incorporated. (Alternatively, switch to the paddle attachment on the stand mixer.) Add the chocolate chips and walnuts, and stir until combined.

4. Step 4

   Have ready two large sheets of parchment paper, with the long sides facing you. Divide the dough into two portions, about 390 grams each. Working with one portion at a time, place the dough on the upper quarter of one of the pieces of parchment, spreading and pressing into a roughly 9-by-3-inch rectangle. Fold the top of the paper over the log with a few inches of overhang, then use a bench scraper or a ruler pushed up against the paper to make the logs tight and uniform. The logs should be 1 1/2 inches in diameter and about 10 inches long. Twist the ends of the paper tight like a giant candy wrapper, which will help evenly distribute the dough into a cylinder. Refrigerate until firm, about 1 hour.

5. Step 5

   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper or silicone mats.

6. Step 6

   Using a very sharp serrated knife, slice through the paper, cutting the cookies into 1/2-inch-thick rounds, rotating the log 90 degrees after each slice to keep an even shape. (The dough will be on the soft side, so cutting through the paper will help the rounds hold together better.) Peel the paper off and arrange the cookies on the prepared sheet pans, spaced 1 inch apart. If the rounds are not even, use your fingers to gently mold them into circles.

7. Step 7

   Bake for 8 to 10 minutes, or until golden and the edges are slightly darker than the center, rotating the pans from top to bottom and front to back halfway through. Transfer the pans to wire racks, let the cookies cool completely on the pans, then serve or store.

Washington Post Article On Gluten Free Baking

135KB ∙ PDF file

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Chocolate Oat Walnut Cookie

62.2KB ∙ PDF file

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