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  • Writer's pictureCoreen Ward

Vegan Jam Cookies...

Here is my favorite "healthy" cookie. Even my family likes these!

This is a recipe I got from Lagusta's Luscios a million years ago. I searched and searched for the link and came up with nothing.

The filling is the fun part. Add different jams, ginger, nut butters, or chocolate(not always vegan, but my husband's favorite).

Gluten free substitute: Almond Flour replaces Oat Flour and Gluten Free All Purpose replaces Whole Wheat Flour.

If you are looking for nut free, then maybe this cookie just ain't for you. Catch the next one;)

Jam Cookies

1 cup Raw Almonds

1 cup Oat Flour

1 cup Whole Wheat Flour

pinch of Sea Salt

1/4 tsp Cinnamon

1/4 tsp Vanilla

1/2 cup Olive Oil (Coconut Oil is also fun)

1/2 cup Maple Syrup

All-fruit Jam (my favorite is Raspberry)

Set oven to 350º F. Lightly oil a cookie sheet. Chop almonds into a course meal. Food processor works best by pulsing a few times. I use my Bullet and shake the whole machine like a cocktail mixer while it's running. It looks foolish, but it works.

Combine the dry ingredients together. Add the oil, maple syrup, and vanilla to the dry mix. Combine lightly. Roll into walnut sized balls. Place on oiled cookie sheet. Press an indentation in the center with thumb. (Max was in charge of this step)

Fill indentations with jam. Do not overfill.

Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.

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