WALNUT-STRAWBERRY COOKIES

  • 1/2 cup ground walnuts
  • 1 cup ground rolled oats
  • 1 cup whole wheat pastry flour
  • pinch of sea salt
  • 2/3 cup brown rice syrup
  • 2 tablespoons corn oil
  • 5 ounce strawberry jam (sugar-free or naturally-sweetened)
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract

Grind walnuts by putting them between wax paper and rolling with a rolling pin. If they’re not fine enough, then put them in a blender. Grind rolled oats the same way. Measure the cup after they are ground. Add walnuts, oats, flour, and sea salt together in a bowl.

In a separate bowl, mix the rice syrup, corn oil, strawberry jam, and extracts. Pour the liquid ingredients into the dry ingredients and mix until dry ingredients are moistened. Let cool for 30 minutes. Then on an oiled cookie sheet, drop a tablespoon of batter per cookie and bake in a 350-degree oven for 20 minutes. Makes 15 to 18 cookies that are about 3-inches in diameter.

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