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This recipe started life as American Harvest Cookies from A Vegetarian Cook's Book (Green Cutting Board Press, 2004). I found it on the internet and changed a few things after using it several times to make it South Beach Diet friendly. Hope you all enjoy this adaption.
- 1 cup almond meal
- 1⁄2 cup raw wheat germ or 1⁄2 cup additional almond meal
- 1 1⁄3 cups oatmeal (uncooked)
- 1 cup whole wheat flour
- 2⁄3 cup sugar-free maple syrup
- 1⁄3 cup canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1⁄4 cup sugar-free strawberry jam or 1⁄4 cup sugar-free raspberry fruit spread
- Prepare almond meal: using raw almonds, place in blender and pulse until flour consistency (use less than the desired amount- they explode) taking care not to overprocess into almond butter!
- Place all ingredients (except for jam) into a mixing bowl and blend until dough forms.
- Do not overprocess or the almond butter pops up again.
- If this happens, do not be alarmed-- just just a dinner knife to remove the mixture from the beaters!
- Roll dough into golf balls, place on parchment lined cookie sheet, flattening to about 3/4 inch thickness.
- They will not spread, so can be placed close together.
- Using a spoon, make a small indention in the center of each cookie and add a little jam!
- Bake at 350 for about 10 minutes.
- Overcooking will result in a dry cookie!
- OH NO!
- Let cool for about 10-15 minutes.
- The jam centers may (or may not) dry during cooking.
- Store completely cooled cookies in a single layer in a large zip-lock plastic bag.
These were ok. They are not very sweet and since they have no added sugar I eat them for breakfast. They are actually quite filling. I'm not sure I would call them a treat, but they are good. The recipe comes out too 200 calories per very large cookie with the almond meal included.