I always liked crunchy "jaw breaking" cookies in the past but I've become very fond of moist, chewy cookies over the last few years. These jam dots are the soft kind. The almonds give a nice crumbly texture. I use almond meal from Trader Joe's but you can also make your own by processing some roasted almonds in a blender. This recipe makes about 20 small cookies.
1/2 cup maple syrup
1/2 cup safflower oil
1 tsp vanilla extract
1/4 tsp sea salt
1 cup almond meal
2 cups flour (I used a combination of oat and whole spelt)
Jam of your choice (sweetened with fruit juice; Bionaturae makes a good one)
- Mix the wet ingredients in a bowl. I like to dissolve the salt in the wet ingredients.
- Place the almond meal in a bowl and sift the flour into the bowl. Mix well.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until well incorporated.
- Use an ice cream scoop of the batter onto a cookie sheet lined with parchment paper. Make an indentation with your thumb or with the back of a wooden spoon and fill it with some jam.
- Bake for 11 minutes in a preheated oven of 350°F. Rotate the cookie sheet and bake for another 5 minutes. Let cool and enjoy!