Lately, I’ve been very inspired by recipes that are posted on the Whole Foods website.
To get ideas for new recipes, I research online and watch my favorites on the food network.
The Whole Foods website, though, has been my favorite source as of late.
These cookies I made for my mom’s birthday and are incredible.
They’re pretty healthy and are a great light dessert for spring.
Here’s what you’ll need:
- 1/2 cup almonds
- 1/2 cup pecans
- 1 cup rolled gluten-free oats
- 1 cup gluten-free flour
- 1/2 cup grapeseed oil
- 1/2 cup brown rice syrup
- 1/4 teaspoon salt
- Fruit juice sweetened jam (I used orange marmalade and apricot preserves)
Preheat oven to 350°F.
Put nuts and oats into a food processor or blender and pulse until coarsley ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll golfball-sized balls of dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies at least 1 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon about a teaspoon of jam into each indentation.
Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.
These might be my new favorite cookies!