This is my last post before the holidays – and I’m home in Iowa.
Earlier this week, I posted a semi-healthful recipe for whole grain chocolate cookies, made significantly less healthful from the amount of butter in them. The cookies I’m talking about today are similar in that they come together quickly, rely on whole grains, and are tasty. But – they are…. VEGAN.
I don’t gravitate toward vegan baking really – I don’t really see a need since I don’t have much problem consuming things like butter, eggs, and milk. However, I saw this recipe featured one day on The Kitchn and thought they sounded fabulous, vegan or not. After agonizing over what to bring to the cookie exchange I attended last week – I gambled, and decided to make these, even though I had never made them before, and even though the thought of baked-goods induces some skeptics to gag or roll their eyes.
Combining ground almonds with maple syrup, oats, and flour and topping that with jam, I had a feeling these would turn out to be a hearty, sweet, cookie and would be a departure from other richer options, like the chocolate-toffee cookies I brought into the office.
If you, like me, are somewhat of a vegan-baked-good-skeptic, try these. They are pretty good. And you can feel less guilty about eating some with your morning coffee.
makes about 4 dozen 2-inch cookies
2 c, whole almonds
4 c. oats
1/4 t. salt
1 1/2 c. flour, divided
1 c. canola oil
1 c. maple syrup
jam of your choice – I used raspberry
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a food processor, whirl around the almonds until they are chopped finely. Dump the almonds into a large bowl.
Using the same food processor bowl, grind the oats with the salt into a fine meal and add to the almonds. It is ok for it not to be a uniform, finely ground mix. Add 1 1/4 cup of flour, reserving the remaining 1/4 cup.
Next, measure he canola oil and pour into the bowl, followed by the maple syrup. Measuring the oil “greases the way” for the maple syrup, so you aren’t left with stubborn syrup clinging to your measuring glass/ cup.
Mix with a wooden spoon until combined. If the dough seems too wet, add the additional flour but don’t worry if it is too soft, as it will harden a little as it sits.
Scoop the dough onto your prepared cookie sheets using a tablespoon. (I used heaping tablespoon-sized scoops) The dough will be slightly wet but surprisingly not too sticky. The cookies can be fairly close together because they don’t spread much while baking. In fact, the baked cookies look very similar to the unbaked cookies.
Using the back of a round quarter-teaspoon measuring spoon, make an indentation in the top of each cookie.
Wipe the spoon clean and use it to fill the indentation with jam.
Bake for about 15 minutes, or until the cookies begin to brown slightly. Remove from oven and let cool on the pans. Don’t try to move them too soon because they are fragile while still warm.
Like I said, these are sweet, wholesome cookies and just as good with your mid-morning coffee as they are for dessert.
This is my last post until after the first of the year. I hope you and your friends and family have a lovely holiday time.
See you after the New Year.