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Bonus: Raspberry Jam Cookies

February 15, 2011

I’m not a baker, so this go-to cookie recipe fits my standards. Incredibly simple;* truly delicious. I tried to do it with rhubarb jam today, actually, but when I opened the jar there was a bit of mold inside. :( Next time!

I found this recipe about three years ago on The Post Punk Kitchen website, a great vegan cooking resource.  But this morning when I went to look it up, it was gone.

PPK has apparently undergone a site overhaul since last I checked.  Whereas before it was essentially just text (very, very useful text) on a dark red background with a few graphics, now it’s got a super-sexy layout loaded with stunning photos.  Even though my beloved Jam Thumbprint page got lost along the way, I can’t say I’m sorry for the progress.

And luckily, there’s Gmail archive: I’d typed and e-mailed the recipe to some friends following rave cookie reviews at a potluck.  Funny karma moment, huh?  Sharing with others = preserving for oneself.



1 cup almonds
1 cup rolled oats or oat flour
1 cup whole wheat pastry flour or all-purpose flour
pinch sea salt
1/4 teaspoon cinnamon
1/2 cup coconut , canola, olive or grapeseed oil. I like olive the best.
1/2 cup maple syrup
all-fruit jam (raspberry is nice, or blackberry…or some unusual berry!)

Preheat oven to 350 F. Lightly oil a cookie sheet.

Chop almonds into coarse meal. This can be done with a knife (which takes a long time and is messy) or in a food processor (or a blender, but a food processor is ideal) by pulsing a few times. For a chunkier cookie, grind the almonds only into small pieces.

Grind oats to flour in a small food processor, flour mill, or a blender. You can also use oat flour. For a chunkier cookie, don’t grind oats all the way.

Combine almonds, oats, flour, salt, and cinnamon.

In another bowl combine oil and maple syrup. Add to dry. Mix lightly.

Roll into walnut-sized balls. Place on an oiled cookie sheet. Press an indentation in the center with thumb.

Fill indentation with jam. Do not overfill, do not underfill.  What you see is what you get, basically – the jam shouldn’t overflow too much when heated, and the cookies shouldn’t spread a lot, so you can pack them in pretty close together on the sheet.

Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.

*I should note: simple with a food processor.  Which I now have at our new place.  Thanks, mama!  If you live near me and don’t have one I’d be happy to loan ours out.

2 Comments leave one →
  1. February 15, 2011 12:27 pm

    Can’t wait to try! Thanks! (I hope my rhubarb ginger jam is mold free! :) )

  2. February 16, 2011 9:20 am

    Good luck, Jeanie! Let me know how it goes. One of the things I love about vegan cookies is that there’s no harm in undercooking them a bit. So I took this batch out after about 12 minutes and once they cooled, they were perfect: nice and chewy.

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