Almond Butter cookies with jam
Makes 36 cookies
Ingredients:
1 1/2 cups finely ground oats or oat flour
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup natural unsalted almond butter
2 tablespoons water
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 cup granulated cane juice (Sucanat)
2/3 cup non-hydrogenated margarine
1/2 cup raspberry jam
Directions:
Preheat oven to 350 degrees. In a small bowl, stir together ground oats, flour, baking powder, baking soda, salt; set aside. Using an electric mixer, beat the almond butter and water together in large bowl until smooth. Add the maple syrup, vanilla and almond extract and beat together until well blended.
Add granulated cane juice and Spectrum and beat until blended.
Add dry ingredients and beat on low speed just until completely blended.
Drop dough by tablespoonfuls baking sheets lined with parchment paper. With your thumb or the handle of a wooden spoon, press firmly into the center of each ball of dough to create an indentation. Fill each indentation with a 1/2 teaspoon of jam.
Bake cookies until tops are lightly browned but are still slightly soft,10 to 12 minutes. Remove from cookie sheets and place on cooling on racks.
Cookies can be stored in an airtight container for several days.
Per Serving: 132 calories, 2 g protein, 7 g fat, 17 g carbohydrates, 1 g fiber, 93 mg sodium, 0% vitamin
A, 0% vitamin C, 2% calcium.
|