Recipe by soulmatesforever
I don't remember where this recipe came from but they were always one of my favorite cookies. Very healthy too!
Top Review by cliffordjames
I've been making these cookies for 32 years now, every Christmas for the whole family (and I've got a big family!). The one year I didn't make them everyone complained bitterly, so I went out and got the ingredients and made them their damned cookies! The recipe is via Mary Estella, from her book: "Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine". By the way, what type of oil one uses makes a big difference; this year I've opted for organic, pure avocado oil, and they are quite good. I wouldn't use the "light vegetable oil" myself. The original recipe calls for corn oil, but I would never use run-of-the-mill commercial corn oil either. In the 80s and just into the 90s my local health-food stores used to carry a great organic, expeller-pressed corn oil, but I can no longer find it. So, I recommend choosing a good, high-quality hearty oil. ALSO, there really is no substitute for real maple syrup. The flour, too, makes a difference: I've used nothing but organic whole-wheat PASTRY flour, so give that a try instead of all-purpose WW. Too, I add a bit of nutmeg, though with a light hand. Good oil, maple syrup, organic oats, flour, and almonds, plus good quality raspberry jam (organic, of course ... that's just what I do), makes these cookies a bit expensive, that's why I make them pretty much only once a year, or perhaps for some other special occasions (this year my youngest sister turned 50, so I made her 50 cookies!). This year I am also trying Chipotle-raspberry jam on half the cookies ... we'll see if anyone notices that little bite! So that's my two (or three) cents!
- 1 cup almonds
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1⁄2 cup maple syrup
- 1⁄2 cup light vegetable oil
- raspberry jam
Directions See How It's Made
- Preheat oven to 350°F
- Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
- In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
- In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
- Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
- Bake for 10-15 min or until golden brown.