THE RECIPE:
Preheat oven to 350 degrees.
In a food processor, grind:
1 c. raw almonds
1 c. raw oats
Combine almonds and oats in a large bowl. Stir in:
1 c. whole wheat flour or brown rice flour (if you want a gluten free option, you may need to add slightly more than the 1 c. brown rice flour, so that you are later able to form balls with the dough)
Add ground cinnamon to the dry mixture.
To the dry mixture, add:
1/2 c. almond oil (other nut oils work as well)
1/2 c. real maple syrup (no Aunt Jemima!)
In a food processor, grind:
1 c. raw almonds
1 c. raw oats
Combine almonds and oats in a large bowl. Stir in:
1 c. whole wheat flour or brown rice flour (if you want a gluten free option, you may need to add slightly more than the 1 c. brown rice flour, so that you are later able to form balls with the dough)
Add ground cinnamon to the dry mixture.
To the dry mixture, add:
1/2 c. almond oil (other nut oils work as well)
1/2 c. real maple syrup (no Aunt Jemima!)
Stir mixture until you are able to form one-inch balls. Place on ungreased cookie sheet. Flatten slightly, and press a small dollop of your favorite jam or preserves (jelly is too thin) into the center of each cookie. Bake for 15-20 minutes, turning the pan once, halfway through the baking process. Cookies are done when light golden brown. They store well in the fridge.
