Rich with butter, sweetened with maple syrup, incredibly delicious, these gluten free cookies are popular with kids of all ages.
Makes 2 dozen cookies
1 cup organic almonds
1 cup organic rolled oats
1 cup ivory teff flour
1 teaspoon organic cinnamon
1/2 teaspoon sea salt
4 ounces or 1 stick organic, pasture raised cold butter, plus 1 teaspoon
1/2 cup organic maple syrup
1 teaspoon organic vanilla
4 ounces organic strawberry jam
Preheat the oven to 350 degrees.
Spread a teaspoon of butter on the cookie sheet, and set aside.
In a food processor, grind the almonds into a coarse meal. Transfer to a small mixing bowl.
Now add the rolled oats into the food processor, and grind into a coarse flour.
Then add the almond meal, teff flour, cinnamon and salt back into the work bowl of the food processor. Pulse 1-2 times to combine ingredients.
Slice the cold butter in 1” slices and add to the work bowl of the food processor. Process pulsing a couple of times until the mixture resembles coarse cornmeal.
Add the maple syrup and vanilla to the flour and butter mixture, and pulse a few times for about a second each until the dough starts to hold together.
Using your hands, take a little of the dough out of the food processor, and make a walnut sized ball to make sure it holds together well. (You may need to add 1 more tablespoon syrup for the dough to hold together).
Make 24 walnut sized balls, and place on buttered cookie sheet about 1 inch apart.
Press thumb gently in the center of each ball to make space for the jam. Then fill each thumb print with about 1/2 teaspoon of jam.
Bake cookies for 12-15 minutes, or until golden brown.
Remove from the oven. Let the cookies cool about 30 minutes before indulging.
I created for the for The Teff Company to encourage folks to bake tasty, healthy, gluten free pastries with teff flour.
Recipe Copyright © 2023 Leslie Cerier. All Rights Reserved.
Photos by Tracey Eller
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