Recipe by Kauaian cook
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.
Top Review by jellie
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.
- 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
Directions See How It's Made
- 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.