January 5, 2008
One of the recipes in The Professional Pastry Chef (Friberg, 2002) that I've been wanting to try is for a beautifully crisp cookie called Oat Flakes. The cookie spreads out while baking into an oblong shape. Once the cookie has cooled, you dip one end in dark chocolate. With the end result is a cookie that resembles a rolled oat.
Since I have a great fondness for oats. They find their way into many of the dishes I make at our house, such as Peanut Butter Sauce Pan Cookies, Cinnamon Raisin Oatmeal, Pizza or Oat Milk. With my stock of certified gluten free oats recently replenished, it was time to give this cookie a try. The recipe called for very little wheat flour and could be changed to be gluten free easily. I also wanted to try making them with agave syrup rather than sugar in order to reduce the glycemic index of the cookies.
The cookies emerged from the oven a golden toffee color and smelled delightful. After the cookies had cooled, my children took over and had a great time dipping the cookies into the dark chocolate. We did leave some plain to see which ones we preferred. The four of us thought the chocolate covered cookies were delicious and were our favorite. We took to folding our cookies in half, so that every bite had some chocolate in it.
1/2 cup + 1/2 tsp (128 g) melted butter
1 1/2 cup (155 g) certified gf rolled oats *
1 egg, beaten
2/3 cup (234 g) agave syrup
5 1/2 tsp (16 g) brown rice flour
5 1/2 tsp (16 g) sweet rice flour
1 1/2 Tb (18 g) baking powder
1/4 - 1/2 cup Dark Chocolate, melted
Note: This recipe is reduced in size from the original.
1. In a large mixing bowl, pour in the melted butter and oats. Beat together on low speed. Dump in the egg and agave syrup and continue beating.
2. In a small bowl, combine the flours and baking powder. Stir together. Then add to the large mixing bowl and beat together.
3. Cover the mixing bowl and place in the refrigerator preferably overnight, but at least 4 hours.
4. Cover several cookie sheets with parchment paper. Preheat the oven to 375 degrees Fahrenheit.
5. Scoop out the batter into balls about the size of 1 tablespoon. Give the cookies room to spread. Bake for 8 to 9 minutes or until the entire cookie is a light toffee color.
6. Allow the cookies to cool and then set up. Then remove each cookie from the parchment paper and dip into the melted chocolate about halfway. Replace on the cookie sheet and allow the chocolate to dry, approximately overnight. Note: The cookies will still be somewhat soft after cooling.
* You can purchase certified gluten free oats from Cream Hill Estates, Gifts of Nature, Gluten Free Oats, Bob's Red Mill, Glutenfree.com and Glutenfreemall.com.