Yesterday, Avi was feeling terrible (allergies struck) and we were home most of the day (not such a bad thing when it's 90 degrees out, but that's another story). I got her to nap for a bit (which she hasn't done in weeks) and decided to cook up something healthy and sweet.
These cookies are hearty and healthful and totally delicious. Worthy of breakfast, but a perfect dessert, I made a variety of flavors with jams I am obsessed with from a farmer's market out in Long Island (I stock up and make sure I always have surplus in my kitchen it's so good). I used raspberry, peach, and blackberry jams and then made some with a vegan chocolate spread I had in my fridge for Avi (they kinda remind me of those Stella Dora cookies I used to devour in my grandma's house, but way less buttery and sweet).
Here's how I made them:
1 cup whole wheat flour (or any whole grain flour of your choice)
2 cups of ground almonds
4 cups of rolled oats (next time I'd pulse these in the food processor a bit...you could even throw them in with the almonds)
1 teaspoon sea salt
1 cup brown rice syrup
1/4 cup maple syrup
1 cup vegetable oil (I used pumpkin seed oil because I had it around, but I'd use something lighter next time)
jam of your choice (try to find one organic without any sugar)
- Preheat the oven to 350 degrees.
- Place some parchment paper over your cookie tray to prep for cookie placement.
- Combine the dry ingredients in a bowl and mix (including the almonds).
- In a separate bowl combine the syrups and oil and mix until completely blended.
- Add the wet ingredients to the dry and mix until fully incorporated (if it feels too dry or thick you can add a bit of water).
- Make balls out of the dough (whatever size you like, they won't do much growing) and place them on the trays.
- With your thumb make a dent in the cookie to make room for the jam.
- Place a teaspoon (or so) of jam into each dent.
- Bake for 15-20 minutes until just browned.