CHERRY ALMOND COOKIES

CHERRY ALMOND COOKIES

Yield: 4 dozen

1-cup maple syrup

1/4-cup coconut oil

2-teaspoons almond extract

1/3-cup ground flaxseed

1/3-cup water

2-cups almond

2-cups oat flour

1-cup whole-wheat flour

1-teaspoon baking soda

1/2-teaspoon salt

Dough

Make almond flour in a blender by pulsing the almonds.  Oatmeal pulsed in a blender becomes oat flour. 

In a standing mixer, combine the flaxseed and wet ingredients.   

Whisk together the dry ingredients in a large bowl. 

Add the dry ingredients to the wet and mix until uniform.   

Drop by a tablespoon onto a baking sheet lined with parchment or a silicone pad. 

Press your thumb to make a depression in the middle of each cookie. 

Fill the cookie depression with cherry jel by using a spoon or make a pastry bag from a small plastic bag with a corner snipped off.    

Bake the cookies at 350 degrees for 25 minutes.

  

Cherry Jel (Skip this step and purchase cherry jam.)

Yield:  one cup

10-ounce bag of frozen cherries

1-tablespoons of arrowroot powder

1/4-cup maple syrup or to taste

In a glass container, mix frozen fruit with the arrowroot powder.

Zap in the microwave for 5 minutes.

Stir and add the maple syrup. 

Zap for 3 minutes and stir. 

Blenderize the jel if the cherries haven't cooked down.