These cookies are gluten-free, flour-free, and can be sugar-free depending on ingredients you choose. Whether sweetened with date paste or maple syrup, these are a crowd pleaser…and 2 or 3 make a great snack.
1 cup almonds
1 cup garbanzo bean flour, coconut flour, pecan flour, or almond flour
pinch of sea salt
1 cup rolled oats
1/2 tsp cinnamon
½ cup unrefined coconut oil or butter
½ cup date paste or maple syrup (or any combination)
jam of your choice (best choices: unsweetened or sweetened with fruit juice*)
Preheat oven to 350 degrees.
Use a food processor to chop almonds into a fine meal. Add oats to the processor and grind to a fine powder. Combine oats, flour, almonds, salt and cinnamon in food processor and pulse until well mixed.
In a separate bowl combine the dates and/or maple syrup and oil.
Mix the wet and dry ingredients together to form the dough. Roll into walnut sized balls. Place on oiled cookie sheet. Press down with thumb in the center. Fill with jam and bake 15-20 minutes.
Makes 20 – 30 cookies.
*Please keep in mind that if you are trying to avoid fructose, fruit juice is a concentrated source of fructose that will raise blood sugar levels. While I typically avoid fruit juice, I opt to use them in recipes such as these because it is combined with high fiber foods and is in limited quantities. If I can’t find unsweetened jams, my personal preference is fruit juice sweetened jam over jam sweetened with alcohol sugars.