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Recipes
Raspberry Almond Cookies
Serving Size
Serving: 18 Cookies
Ingredients
- ½ cup plus ½ teaspoon canola oil, divided
- 1 cup almonds*
- 1 cup rolled oats
- 1 cup whole wheat flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup maple syrup
- 3 tablespoons raspberry jam**
Equipment
Directions
- Preheat the oven to 350°F.
- Lightly grease a cookie sheet with ½ teaspoon of the canola oil.
- In a blender or food processor, combine almonds and oats, and process until chopped to the consistency of coarse flour.
- In a large bowl, combine the chopped almonds and oats, flour, cinnamon, and salt.
- In a separate bowl, mix the remaining ½ cup canola oil and the maple syrup.
- Add wet ingredients to the dry mixture, stirring until well combined.
- Roll dough into 1½-inch balls and place on the oiled baking sheet.
- Press your thumb into the center of each cookie to create a space for the filling.
- Spoon ½ teaspoon jam into each thumbprint. Bake for 10–15 minutes, or until golden brown.
Helpful Tips
*Walnuts, pecans, or other nuts may be substituted. **Other flavors of jam may be substituted.
Adapted by: The Happy Kitchen
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