Thursday, May 31, 2012

Leftover Jam

The homemade jam we made a week or two ago is still hanging out in the fridge.  We are both favoring the blackberry jam, so the raspberry is getting hardcore neglected.  I decided to give it a purpose other than for toast:

Raspberry Jam Almond Cookies
adapted from Oh She Glows
  • 1&1/3 cups of raw almonds, processed in blender into almond meal
  • 1/4 cup brown rice flour
  • 2 T ground flax
  • 1/2 t sea salt
  • 1 t baking powder
  • 1/2 cup almond butter or peanut butter
  • 1/4 cup + 3 T pure maple syrup
  • 1 t almond extract
  • homemade raspberry jam
  • 1/3 cup unsweetened shredded coconut, for rolling
Preheat oven to 350 and spray a large baking sheet with nonstick spray or line with parchment paper.  I did neither of these, because I have brand new nonstick baking pans that are a dream come true.

Process your almonds in the blender until they become crumbs and no longer, or else the meal will start to get oily.

Whisk all dry ingredients together in a large bowl.  In a smaller bowl mix together peanut butter, maple syrup, and almond extract.  Add wet to dry and stir until mixed together.  

Shape dough into balls and roll each in the coconut.  Press a small well into the middle of each dough ball with your thumb. 

I added 1/4 teaspoon of jam to each cookie, but I recommend adding 1/2 to 1 teaspoon of jam. 

Bake for 10-12 minutes.  Remove from oven and let cool before digging in. 

I loved the flavor of the almond extract in these cookies (if you're not a fan of almond extract, substitute vanilla extract instead).  They are also gluten free and vegan, for those who prefer these characteristics; however, you'd never know it.  I feed a meat-eater completely vegan meals on an almost daily basis and he hasn't complained yet, especially not about cookies! 

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