Having many cooks on the VPR staff means there are almost always treats to be had, so we鈥檙e reviving our series VPR Cooks, featuring recipes for dishes we share with each other. For a recent staff gathering, Ty Robertson adapted strawberry almond cookie recipe for our gluten-free and vegan colleagues.
The original recipe is for Raspberry Almond Cookies made by in Montpelier, and was featured in Dishing Up庐 Vermont by Tracey Medeiros. The cookies are super easy to make, super-fast, and the most delicious vegan/GF cookies we've tasted yet!
Ingredients
2 cups whole, raw almonds
2 cups oats (gluten free if needed 鈥� Ty used Bob鈥檚 Red Mill)
2 陆 cups brown rice flour (for gluten free 鈥� she used Bob鈥檚 Red Mill) or spelt flour
陆 teaspoon salt
1 cup oil (Ty used a combination of canola and coconut oils)
1 cup grade B/ dark, robust, whatever we call it now, maple syrup
Method
Preheat oven to 350潞 and line a baking sheet with parchment paper. Grind the almonds until they are course meal that begins to clump. Grind the oats separately to a course meal. Whisk almond meal, oats, brown rice flour and salt to mix well. Make a well in the center of the dry ingredients. Pour the oil and syrup in the well. Start by mixing the oil and syrup together, then pull the dry ingredients into the mix until fully incorporated.
Using a 录 cup measure, scoop dough, roll into a ball and place on baking sheet. Press the center of each ball with your thumb to make a hollow in the middle. Fill with a teaspoonful of strawberry jam, or any favorite flavor jam or preserves such as raspberry, fig, orange marmalade.
Bake for about 20 minutes until lightly golden brown on the edges.
