Saturday, February 26, 2011

Gluten Free Jam Dot Cookies

After having such good luck with the Carrot Ginger Soup from Elishia's Kitchen, I want to try these cookies. Here is what she say's on her blog about them:

These are delicious cookies and especially fun to make with kids, as they are foolproof, low in sweetener and full of healthy fats and whole grains. I’ve had friends feed them to their kids for breakfast, saying that they are healthier than any cereal out there – they reported no sugar spike. Isn’t that the best, when we feel like we’re feeding our kids really healthy food and they feel like they’re getting a treat!
It’s a forgiving recipe, you can change the nut or flours depending what you prefer or have on hand.

1 cup gluten free oats
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
  1. In a food processor grind oats until they are like coarse flour.
  2. Add almonds and run processor until they are a fine meal.
  3. Add flours, salt, cinnamon and process until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Going into the oven

**We used spelt flour in place of the buckwheat and quinoa flours. We coconut oil. Delicious. Easy to make.

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