It’s cooke Sunday. When I saw this recipe on Chef Linda’s blog – she is the Director of Compassionate Cuisine at The Catskill Animal Sanctuary – I went into my pantry and luckily I had all of the ingredients on hand except I subbed sunflower oil for coconut oil. They came out fantastic – they are gluten-free and full of good ingredients.
I have to say I am impressed with myself. I always thought the kind of cookies would be more complicated but it is really just a matter of making a thumbprint (or a spoon print!)
This recipe makes a baker’s dozen using a 3 tablespoon ice cream scooper. I like big cookies but you can easily use a smaller measure like a tablespoon (as the original recipe says to.)
1 cup whole oats
1 cup unsalted peanuts
1 cup brown rice flour
1 teaspoon vanilla powder
1 teaspoon salt
1/2 cup sunflower oil (or other oil)
1/2 cup maple syrup
Jam or preserves (I used organic raspberry)
Preheat oven to 350. Line a baking sheet with parchment paper.
Coarsely grind the oats in the food processor. Add peanuts to the ground oats and process again until the mixture looks like sand. Add the brown rice flour, vanilla powder and salt and pulse a few times until combined.
Add the oil and maple syrup and process until the dough comes together.
Using the ice cream scooper, scoop up the dough and the roll between your hands forming a round cookie. Then press it down on the baking sheet to make a circle. Leave about 2 inches between each cookie.
Work the back of the tip of a spoon around the center of each cookie and press down to make an indentation for the jelly.
Take two spoons, and with one, scoop up some jelly and use the other spoon to push the jelly off the first spoon and into the indentation. You may have to work the dough back together if the edges break a little.
Bake for 25 to 30 minutes or until the edges turn nice and brown. Let cool completely so they have time to really firm up. Enjoy!