- Prep Time: 1h
- Cook Time: 15m
- Total Time: 1h 15m
- Yield: 12-15 cookies
Ingredients
- 45 milliliters (3 Tbsp) milk
- 1 teaspoon molasses
- 25 grams (1/2 cup) flaxseed meal
- 100 grams (1 cup) rolled oats
- 100 grams (3/4 cup + 2.5 Tbsp) hazelnut flour
- 1/2 teaspoon BS
- 1/2 teaspoon salt
- 1 stick unsalted butter, cold
- 50 grams (4 Tbsp) brown sugar
- Turbinado sugar, to sprinkle
Instructions
- In a food processor, blend the oats until they are finely ground.
- Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add hazelnut flour, brown sugar, salt, and baking soda and pulse briefly to combine.
- Add butter butter and mix on medium-low until the mixture resembles wet sand, about 3-4 minutes.
- Turn mixer to low. Add milk and molasses and mix until dough comes together and looks uniform, about 2-3 minutes.
- Cut out two large sheets of parchment paper. Place one sheet on your counter top and dump dough out onto it. Place the other sheet on top and flatten it down with your first so it evenly covers the surface of the dough.
- Roll out dough until it is uniformly 1/4\" thick at all points. It will be very sticky and fragile at this point; that\'s okay.
- Prep your cookie cutter: Take a round cutter (or a katori if you\'re like me) and wet the edges lightly with water. Scoop out some flour (can be any flour of your choice) into a small bowl, and dip cookie cutter into the bowl to coat the edges with flour.
- Remove the top parchment paper from the dough, and begin punching out rounds, flouring the cutter after each punch. Do not pick the cookies up from the parchment paper - they will be too soft.
- After you\'ve punched as many as you can, carefully take the parchment paper of cookies and pop into the freezer for 30 minutes.
- While cookies are freezing, preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
- Remove cookies from freezer. Carefully pick up rounds and place them on the prepared baking sheet, spacing them 2 inches apart. You should get at least 10-12 cookies depending on how thick you rolled out your dough.
- Sprinkle some turbinado sugar onto each of the cookies and place in the oven.
- Bake for 11-13 minutes. Cookies are done when they are fragrant (you should really smell the oats and hazelnuts), the edges are slightly darker in color, and the middle of the cookie is firm when you touch them.
- Remove from oven and let cool for 10 minutes on the baking sheet. Transfer to an airtight container and keep at room temperature for 1.5 weeks.
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