ACTIVE: 15 MIN TOTAL TIME: 35 MIN SERVINGS: MAKES 13
1 1/4 cup gluten-free old-fashioned rolled oats
1 cup gluten-free oat flour (See Note)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated cane sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1 cup dried apricots, coarsely chopped
Preheat the oven to 350°. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Combine the oats, oat flour, baking powder, baking soda and salt in a large bowl.
Beat the butter and sugars together in a large bowl with a mixer on medium to high speed until fluffy, about 4 minutes. Reduce the speed to low and beat in the egg, egg yolk and vanilla until smooth, about 2 more minutes. With a spatula, add the flour mixture, walnuts and dried apricots to the bowl and stir until fully combined.
Scoop the dough into 13 balls of about 1/3 cup each. Arrange the cookies 3 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are golden and the centers are still very soft. Let cool 5 minutes on the baking sheets, and then transfer to wire racks to cool completely.
These cookies will keep covered in an airtight container for up to 5 days.
To make your own oat flour, put a few cups of rolled oats in a food processor or coffee grinder and pulse until a finely ground and powdery consistency is achieved.
CONTRIBUTED BY SARAH BOLLA PHOTO © SARAH BOLLA