All you need is 10 minutes, five ingredients and one open mind to whip up these gluten-free cookies with a south-of-the-border flare. Brazil nuts top off these cinnamon treats with a satisfying crunch, as well as add essential vitamins and minerals. If you’re really feeling exotic, step up your baking game by making your own oat flour. Run old fashioned oats through a food processor until thick and powdery. Martha Stewart can eat your whole-grain cookie dust!
Cinnamon Brazil Nut Cookies
In a medium bowl, combine all ingredients (excluding nuts). Note: add eggs last. Batter will be sticky.
Drop tablespoon-sized batter onto a greased baking sheet.
Bake at 375 F for 8-10 minutes.