Almond Butter Thumbprint Cookies

[Guest guest]

X-posted

* Exported from MasterCook *

 

Almond Butter Thumbprint Cookies

 

Recipe By : Natural Health, September 2000

Serving Size : 1 Preparation Time :0:00

Categories : Cookies Eggfree

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups oats, ground fine or oat flour

1 cup unbleached all-purpose flour

1/2 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

1 cup natural unsalted almond butter

2 tablespoons water

1/2 cup maple syrup

1/2 teaspoon vanilla extract

1 cup granulated cane juice (Sucanat)

2/3 cup Spectrum Spread or other nonhydro-

genated margarine

1/2 cup raspberry jam

 

Preheat oven to 350º. In small bowl, stir together ground oats, flour,

baking powder, baking soda, salt; set aside.

 

Use electric mixer to beat almond butter and water together in large

bowl until smooth. Add maple syrup, vanilla and almond extract and beat

until well blended. Add granulated cane juice and Spectrum and beat

until incorporated.

 

Add dry ingredients and beat on low speed just until completely blended.

 

Drop dough by tablespoonfuls (or use a 1¼-inch diameter scoop) onto

baking sheets lined with parchment paper. With your thumb or the handle

of a wooden spoon, press an indentation firmly into the center of each

ball of dough. Fill each indentation with a generous ½ teaspoon of jam.

 

Bake until tops are lightly browned but cookies are still slightly soft,

10 to 12 minutes. Cook on racks. Cookies can be stored in an airtight

container for several days.

 

Makes about 36 cookies.

 

Per Serving: 132 calories, 2 g protein, 7 g fat, 17 g carbohydrates, 1

g fiber, 93 mg sodium, 0% vitamin A, 0% vitamin C, 2% calcium.

 

MCFormatted by Natallie <earthspectrums

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : These Linzerlike cookies have a bright red pool of raspberry jam

in the center. Almond butter can be oily, which will make these cookies

a little softer than the others. Almond butter is a little more

expensive than peanut butter, but it's a great treat. If you prefer to

use peanut butter, omit the almond extract and increase the vanilla

extract to 1 teaspoon.