It’s day 3 of VeganMoFo and I’ve cooked another tasty treat for you! Todays recipe will be based on recreating one of my favorite cookies that I used to actually pay $3.50 a piece for. I can’t begin to tell you how many times I bought these cookies from a local provider several years ago. Until one day I decided to try to make my own, armed with only an ingredient list from the package, I set out to recreate the cookie. After several attempts and straying from the ingredient list ever so slightly, I’ve finally perfected them to my liking, still not exactly like the ones I would buy, but petty darn close.
These cookies aren’t packed full of sugar, they are not super sweet, but they are somewhat healthy, a breakfast cookie if you will. Now I may just be saying that because I have no problem eating cookies for breakfast, but honestly they are a great on the go breakfast. Packed with Almonds, Oats and Kamut Flour they are filling and nutritious. Kamut Flour has a whopping 40% more protein that regular wheat flour and is considered a high energy wheat, it provides the body with more energy in the form of complex carbohydrates and also has a high mineral concentration especially in selenium, zinc, and magnesium.
Raspberry Almond Jammers, makes about 20 cookies
- 1 cup Raw Almonds
- 1 cup Rolled Oats
- 1 cup Organic Kamut Flour
- 1/2 cup Organic Olive Oil
- 1/2 cup Organic Agave Nectar
- 1/4 tsp. Salt
- 1/4 tsp. Almond Extract
- approx. 1/2 cup Low Sugar Organic Raspberry Jam ( I used Trader Joe’s Organic Reduced Sugar Raspberry Preserves)
- Preheat the oven to 350 degrees
- Add Almonds and Oats to your food processor and process on high just until medium to finely coarse, you still wants some bits of almond left.
- Dump your almond and oat mixture into a bowl and add remaining ingredients.
- Stir with a wooden spoon until combined.
- Roll a heaping tablespoon of dough into a ball to make each cookie and place them on parchment lined baking sheet.
- Press the top of each cookie with the back of a teaspoon to make a well for the jam.
- Place about a teaspoon of jam into each cookie.
- Bake for 12-14 minutes, just until golden brown.
- Let cool completely and enjoy!