These pretty cookies are delicious, and really easy to make. I really like the combination of fruit and nut in them. You can use your favourite type of jam; I used raspberry and damson plum jams for this batch, and I think apricot would be awesome.
The only change I made (from the Whole Foods recipe) was using half butter, half olive oil instead of only oil. In my opinion, everything tastes better with butter, but you can feel free to use 1/2 cup of canola oil instead if you want to turn this into a vegan recipe. Or all butter!
These should keep well for about 5 days in an airtight container.
What you need:
- 1 cup almonds or 3/4 cup ground almonds
- 1 cup rolled oats
- 1 cup whole wheat pastry flour (I just used all-purpose flour)
- 1/4 cup canola oil
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/4 teaspoon fine salt
- 5 tablespoons jam
What you do:
- Preheat the oven to 350°F.
- Put almonds and oats into a food processor or coffee grinder and pulse until coarsely ground.
- Combine the nuts and oats in a large bowl with the flour, oil, syrup and salt.
- Use a 1 tablespoon ice-cream scoop, or roll walnut-sized balls of dough in the palm of your hand, to form each cookie.
- Arrange the cookies on 2 large baking sheets, spacing them about 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation for the jam.
- Spoon a little jam into each indentation.
- Bake the cookies until they are golden brown and just firm around the edges, about 15 to 20 minutes.
- Transfer to a rack to let cool completely.
- Any cookies that you don’t eat immediately can be stored between layers of waxed paper or parchment paper in an airtight container for up to 5 days.