I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.
Preheat oven to 375°F; lightly grease a baking sheet.
If using old fashioned oats pulse them in a food processor a few times.
Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
Beat the butter and sugars in a large bowl until smooth.
Add the egg, scraping the bowl and beating until smooth.
Stir in the vinegar and vanilla, then the oat mixture.
Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
Bake cookies for 10-14 minutes until the edges are barely browned.
Remove them from the oven and let them cool on baking sheet for about 5 minutes.
Transfer to rack or paper bag to cool completely.
**Mine turned out as small round puffy soft and slightly chewy cookies**.