Yes, you can use a stand mixer for step two. There’s no gluten in the dough, so there’s not a chance you could even overmix it.
On the ingredients: if you can’t find almond flour, you can order it from amazon or, if you’re the DIY type, just grind down a big batch of slivered, blanched almonds in your food processor. Gluten-free oats: health food/hippy/yuppie food stores & Amazon all have them. If you don’t have agave and/or are an adorable anthropomorphic bear, feel free to substitute honey.
|7 cups||almond flour|
|4.25 cups||gluten free oats|
|1 tsp||kosher salt|
|0.5 tbsp||baking soda|
|1.5 tsp||baking powder|
|1 cup||almonds, slivered|
|1.5 cups||mint chocolate chips|
|1.5 cups||olive oil|
1. Heat the oven to 325°F.
2. Combine the dry ingredients in a large mixing bowl and stir well. Whisk together the wet ingredients in a smaller bowl. Dig out a well in the middle of the dry stuff, pour in the wet stuff, and get to mixing with a rubber spatula, mixing the dough until it is recognizably cookie dough-ish. Eat some, because there’s no eggs in there to worry about, and because you won’t be able to stop yourself.
3. a. Use an ice cream scooper (or a measuring cup; either should be about ¼ C by volume) to scoop dough out on to Silpat-lined sheet pans. Press the dough balls into flat rounds a little less than a half-inch thick.
b. Alternately, dump the whole mess of dough out onto a clean counter and roll it into a half-inch-thick sheet, then cut out cookies with a ring mold – they should be about 2- to 2½-inches wide. Transfer them to lined sheet pans.
4. Bake the cookies for 12 minutes in a conventional home oven – a gas-fired oven that lights from below, or an electric oven with those glowing orange coils. If you’ve got a convection oven, try them at 315°F for 6 or so minutes.
Either way, you’re looking for cookies that are ever so slightly browned around the edges. Remove the sheet from the oven and let the cookies cool on them – they will still be soft and fragile when they come out of the oven.
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