Yields: 2 dozen cookies
Ingredients
½ cup ground almonds
1½ cup barley flour
½ cup pure maple syrup
½ cup canola oil
1 tsp pure vanilla extract
¼ teaspoon salt
½ cup strawberry, apricot, or any fruit jam
Nonstick cooking spray
Directions
Preheat oven to 350°F. Place the almonds, barely flour, maple syrup, canola oil, vanilla, and salt in a large bowl. Beat on low speed until well combined and then mix on high for 30 seconds until texture becomes fluffy. Coat 2 large baking sheets with nonstick spray. Drop 12 tablespoonfuls of dough, 1 inch apart, onto each baking sheet. Press the center of each cookie with your thumb. Fill each cookie with ½ teaspoonful of jam. Bake until the edges are lightly browned, 10 to 15 minutes. Repeat with the remaining dough. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
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