Quick, Sturdy, Top Shelf – These are Cookie Classics
For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters, these drop cookies are entry level winners!
If you use almond flour instead of almonds it is a quick and easy pleasure.
RECIPE: Makes 16 to 20
- almonds*- raw, 2 cups
- rolled oats- 1 cup
- cinnamon- 1/4 tsp, or other cookie spice
- salt- 1/8 tsp
- maple syrup- 1/3 cup
- vegetable oil- 1/4 cup, bland
- almond extract- 1/4 tsp
- water- if needed to form a soft dough
- raspberry jam- to fill each cookie, or other jam
NOTE: If using almond flour, you do not need to add water
- Preheat oven to 350 degrees.
- Using a food processor pulse almonds and oatmeal into a fine meal. Texture is done when a few small balls begin to appear while processing.
- To the processor bowl add: cinnamon, salt, syrup, oil, and almond extract. Pulse to blend, then dump into a large bowl and use a spatula to thoroughly combine into a soft dough.
- If needed, add just enough water to form a soft dough.
- Keeping your fingers moist form walnut sized balls. Place on cookie sheet. They will not spread. Make a thumbprint atop each cookie. [See below for a swift and precise method].
- Fill each indent with jam.
- Bake for 15-20 minutes—until golden with a few brown spots. The brown spots are pure flavor.