Cornmeal Oat Digestive Cookies

Directions

• Put the oats in a food processor or blender and pulse to make flour adding the bronze fennel or fennel seeds to incorporate.
• Mix the oat flour, cornmeal, baking soda and salt together in a bowl and set aside.
• In a large bowl, by hand or with a mixer, cream the butter and sugar.
• Add the egg and beat well.
• Add maple syrup and zest till well combined.
• Add the flour mixture slowly, mixing after each addition.
• Fold in the walnuts.
• Scoop 1 tbsp of dough or use a cookie scoop – onto a baking sheet lined with parchment(or greased sheet) – leave 2″ between each cookie.
• Wet a spatula with water and flatten each cookie to about 1/4″ thick for a crisp cookie or to 1/2″ for a softer cookie, all about 2″ wide.
• Bake at 375ºF for 10-12 minutes or until golden brown.
• When cool chocolate can be drizzled over the top as shown or left without.