Oat Flour Shortbread Cookies

Heat the oven to 350 F and spread the whole walnuts on a baking sheet. Roast in the oven until slightly fragrant and beginning to brown, about 3 to 5 minutes. Remove walnuts from oven, allow them to cool and then chop them up. You can turn off the oven at this point.

In the bowl of a stand mixer, add all of the ingredients (except for the butter and chocolate chips) and stir just to combine.

Mix in the butter, a tablespoon at a time while the mixer is on medium to medium-high speed. It will take a few minutes of consistent mixing to get everything to combine.

Once all of the butter is incorporated, the dough should appear grainy and not very dough-like. Using your hands, press all of the dough together and put it onto a large sheet of plastic wrap. Form it into a cylinder about 8-9” long and 2” thick. Wrap tightly with plastic wrap and refrigerate for at least 2 hours (up to 48 hours).

When ready to bake, heat the oven to 325 F.

Unwrap the log of dough, put it onto a cutting board and cut it into ¼” rounds using a sharp knife.

Space the rounds out on a parchment lined baking sheet. This shortbread does expand while baking, so give the rounds an inch or so to grow.

Bake for 18-20 minutes or until edges begin to brown. Then remove the pan from the oven and allow the cookies to cool. Put the cookies onto a sheet of parchment paper once cooled.

In a saucepan, heat the chocolate chips over medium low. Once the chips begin to melt, stir them consistently until smooth and completely melted. Do not let the chocolate get to a boiling point. Medium low should melt the chocolate in about 3 minutes.

Using a spoon, drizzle the melted chocolate over the cookies and if desired, add additional chopped walnuts on top of the melted chocolate for garnish.