1 cup almonds
1/2 cup buckwheat flour
1/2 cup quinoa flour
pinch of salt
dash of cinnamon
½ cup maple syrup
½ cup coconut or canola oil
2-3 Tbsp jam – your favorite kind.
Preheat oven to 350
- In a food processor grind oats until they are like coarse flour.
- Add almonds and run processor until they are a fine meal.
- Add flours, salt, cinnamon and process until combined.
- Measure maple syrup and oil in one measuring cup at the same time. Add the maple syrup first and then add the coconut oil to it by the spoonful. This way you can measure the coconut oil in the maple syrup – together they’ll equal 1 cup if the coconut oil is submerged. You’ll want to keep the coconut oil somewhat solid to get a crispy cookie.
- Add the maple syrup and oil to the food processor and process the whole mixture until it is well combined. It will be in one big clump by the end. Use a spoon to help it along if necessary.
- Form dough into little 1” or so balls (like golf balls). Try to get them all pretty much the same size so they bake evenly.
- Place them on a dry cookie sheet about 2 inches apart and make a small depression in the center of each ball with your finger (or thumb). Fill the hole with a little jam.
- Bake at 350 for 12-14 minutes. Til the bottom is just golden brown. They will still be soft. Remove them to a cooling rack. They’ll crisp up as they cool down.
- Once completely cool store in an airtight container. They keep for 4-5 days in a sealed container. Though I’ve never had them last that long.
**We used spelt flour in place of the buckwheat and quinoa flours. We coconut oil. Delicious. Easy to make.