Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
From investment banker to a full-time career in confections, Rachel Thebault has delighted treat-lovers in the Tribeca area with her busy award-winning bakery Tribeca Treats since 2007. Ready to share her delicious wares nationwide, Thebault published Sweet Chic: Stylish Treats to Dress Up for Any Occasion last year. Wanting to reach out to the vegan sweet tooths, she created this vegan and gluten-free cookie recipe.
Jam Dot Cookies
Recipe courtesy of Rachel Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion (Ballantine, October 2011).
2 cups sliced almonds
2 cups oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup orange juice (fresh squeezed)
1 teaspoon pure vanilla extract
Fruit jam (any desired flavor)
Preheat your oven to 350 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside.
In a food processor, grind the almonds and oats to a coarse meal (about 45 seconds). Set them aside in a mixing bowl and add the cinnamon and ginger.
In a separate bowl, combine the canola oil, syrup, orange juice and vanilla. Add the liquids to the almond/oat mixture and stir until combined.
Scoop about 1 tablespoon of batter for each cookie onto the prepared cookie sheet. Using the back of a teaspoon measure, make a well in the center of each cookie and drop about 1/2 teaspoon of jam in each well.
Bake 15 to 20 minutes, until the cookies are golden brown.