Makes about 30 cookies
Fill these oat and nut cookies with your favorite fruit juice sweetened jam. We think strawberry, raspberry and apricot jams are particularly good.
Ingredients
1 cup almonds or pecans
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup safflower or canola oil
1/2 cup maple syrup or rice syrup
1/4 teaspoon salt
Fruit juice sweetened jam
Method
Preheat oven to 350°F. Put almonds and oats into a food processor and pulse until coarsley ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation.
Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.
Nutrition
Per serving (2 cookies/46g-wt.): 210 calories (110 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 40mg sodium, 21g total carbohydrate (3g dietary fiber, 9g sugar), 4g protein
Tags: Cooking with Kids, Make Ahead, Gifts, Entertaining, Family Friendly, American, Vegetarian, Dairy Free, Vegan, Low Sodium
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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