I converted the recipe to gluten free and also changed the type of nuts. They came out really well. Light, ‘buttery’, soft and flavorful everyone who tastes them for the first time comments on how surprisingly different and delicious they are.
Makes about 50 cookies
(Using a 1½” scoop or Tbs. to portion out the dough.)
|2½ cups||Walnuts - raw|
|2½ cups||GF Oats - Old Fashioned not quick|
|1¼ cups||Sorghum Flour|
|½ cup + 2 Tbs.||Chickpea Flour|
|½ cup + 2 Tbs.||Tapioca Flour|
|3/4 tsp.||Xanthan Gum|
|1/8 tsp.||Sea Salt|
|1¼ cups||Maple Syrup|
|1¼ cups||Canola Oil|
|1/2 cup (approx.)||Raspberry or Apricot Jam|
- Preheat the oven to 350°. Prepare baking sheets by lining them with parchment paper or silpat pads.
- Pulse the nuts in a food processor to a medium ground. Add to a large bowl.
- Pulse the oats until finely ground and then add to the bowl.
- Next add all the flours, xanthan gum, sea salt and cinnamon. Mix well.
- Add the oil and maple syrup to the flour mixture and mix until well combined.
Dough after all mixing is done.
- Portion out the dough with a scoop that measures 1½-inches across or 1 Tbs. of dough. Flatten slightly with wet palms.
- Press down the center of each cookie with the back of the scoop or with wet thumbs. A deeper hole will keep the jam from leaking out during baking.
Scoops of dough flattened with wet palms
and then dented in the center with the back of the scoop.
- Add some jam to each hole. (About ½ tsp.)
- Bake 15-18 minutes until the cookies are golden brown.
- Cool on the baking sheets before transferring cookies for serving or storage. Hot cookies will fall apart when moved.
- The cookies will keep well at room temperature for about 4 days. Wrap and freeze cookies for longer storage.