Fill your kitchen with the warm aroma of freshly baked cookies this weekend. Made with Dr. Cowan’s Garden 18th Century Toasted Stone Cut Oats, buckwheat flour, maple sugar, walnuts, and dried cherries, these cookies offer a delicious combination of sweet, nutty, and fruity flavors.
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Mix oat flour, buckwheat flour, salt, baking soda, baking powder, and cinnamon in a bowl.
1 ½ cups Dr. Cowan’s Garden 18th Century Toasted Stone Cut Oats, milled
¼ cup buckwheat flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 cup maple sugar
1 cup butter, room temperature
1 egg, room temperature, whisked
1 tsp vanilla
½ cup cracked, chopped walnuts
1 cup dried cherries
Mix oat flour, buckwheat flour, salt, baking soda, baking powder, and cinnamon in a bowl.
In a separate bowl, combine the maple sugar and butter. Mix thoroughly until it is combined and creamy. Add the egg and whisk together. Add the vanilla and mix in.
Add the dry ingredient mixture in 3 batches mixing to combine each addition.
Stir in the walnuts and cherries.
Scoop 1 teaspoon of cookie dough onto a baking sheet with parchment paper.
A spice grinder or coffee grinder can be used to make oat flour. Alternatively, use 2 cups of rolled oats.
Other flavor combinations to try:
Dried blueberry and candied lemon peel
Chocolate chunk and espresso
Dried cranberry and apple
Cardamom and ginger spice
Currant and orange rind
Honey and golden flaxseed
