Vegan Jam Cookies
Adapted from Life-changing Vegan Thumbprint Cookies. I halved this recipe, used a combination of walnut pieces and sliced almonds (NOT ground up), and added a little flax meal. Note: It's hard to get these to stick together as balls when you put them on the cookie sheet; the dough wants to stick to your hands instead of to itself. You can add a little more water, or put a little oil on your fingers when you form the packed cookies. Or just grind up the nuts (so they aren't pieces) and there will be less texture (and less falling apart when you try to pack them into balls).
Makes 2 dozen cookies.
Ingredients
1/2 cup walnut pieces
1/2 cup slivered almonds
1 1/2 cup oat flour
1/2 cup oats
3/4 cup whole wheat flour
1/4 cup flax meal (optional)
1/2 cup canola oil
1/2 cup maple syrup
Assorted jams of your choice.
Instructions
Preheat oven to 350. Line 2 cookie sheets with silicon liners or parchment paper. Grind 1 1/2 cup of oats into a flour. Combine walnuts, almonds, oats, oat flour, wheat flour, and flax meal in a bowl. Add canola oils and maple syrup. Mix. Let sit for 15 minutes. (Or refrigerate for up to 2 days.)
Form the dough into tight balls about the size of a whole walnut. If the dough is too dry, add a little water. The dough may be sticky; putting a little oil on your hands first helps. It's important that the balls are packed tight. Place balls on cookie sheet and make a little indentation on the top, being careful not to let the ball fall apart. (I like the cookies chunky, so I put up with the crumbliness. It's less crumbly if you process down the nuts in a food processor so there is less texture. Regardless, pack the balls tight, don't just drop dough on the sheet, or you'll get granola!)
Use a spoon to put jam in the indentation of each cookie. Bake for about 15 minutes, or until the cookies begin to brown slightly. Remove from oven and let cool for about 15 minutes before moving to a rack to cool further (they're a bit fragile when they first come out of the oven).
Makes 2 dozen cookies.Ingredients
1/2 cup walnut pieces
1/2 cup slivered almonds
1 1/2 cup oat flour
1/2 cup oats
3/4 cup whole wheat flour
1/4 cup flax meal (optional)
1/2 cup canola oil
1/2 cup maple syrup
Assorted jams of your choice.
Instructions
Preheat oven to 350. Line 2 cookie sheets with silicon liners or parchment paper. Grind 1 1/2 cup of oats into a flour. Combine walnuts, almonds, oats, oat flour, wheat flour, and flax meal in a bowl. Add canola oils and maple syrup. Mix. Let sit for 15 minutes. (Or refrigerate for up to 2 days.)
Form the dough into tight balls about the size of a whole walnut. If the dough is too dry, add a little water. The dough may be sticky; putting a little oil on your hands first helps. It's important that the balls are packed tight. Place balls on cookie sheet and make a little indentation on the top, being careful not to let the ball fall apart. (I like the cookies chunky, so I put up with the crumbliness. It's less crumbly if you process down the nuts in a food processor so there is less texture. Regardless, pack the balls tight, don't just drop dough on the sheet, or you'll get granola!)
Use a spoon to put jam in the indentation of each cookie. Bake for about 15 minutes, or until the cookies begin to brown slightly. Remove from oven and let cool for about 15 minutes before moving to a rack to cool further (they're a bit fragile when they first come out of the oven).
