Healthy (don't Tell 'em) Harvest Cookies

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Total Time
20mins
Prep
10 mins
Cook
10 mins

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.

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Ingredients

Nutrition

Directions

  1. 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!
  2. Place all ingredients (except for jam) into a mixing bowl and blend until dough forms.
  3. Do not overprocess or the almond butter pops up again.
  4. If this happens, do not be alarmed-- just just a dinner knife to remove the mixture from the beaters!
  5. Roll dough into golf balls, place on parchment lined cookie sheet, flattening to about 3/4 inch thickness.
  6. They will not spread, so can be placed close together.
  7. Using a spoon, make a small indention in the center of each cookie and add a little jam!
  8. Bake at 350 for about 10 minutes.
  9. Overcooking will result in a dry cookie!
  10. OH NO!
  11. Let cool for about 10-15 minutes.
  12. The jam centers may (or may not) dry during cooking.
  13. Store completely cooled cookies in a single layer in a large zip-lock plastic bag.
Most Helpful

4 5

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.