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Recipe for Walnut-Strawberry Cookies

Yields1 Serving
 ½ ground walnuts
 1 cup ground rolled oats
 1 cup whole wheat pastry flour
 pinch of sea salt
  cup brown rice syrup
 2 tablespoons corn oil
 5 ounce strawberry jam (sugar-free or naturally-sweetened)
 ½ teaspoon almond extract
 1 teaspoon vanilla extract
1

Grind walnuts by putting them between wax paper and rolling with a rolling pin.

2

If they’re not fine enough, then put them in a blender. Grind rolled oats the same way.

3

Measure the cup after they are ground. Add walnuts, oats, flour, and sea salt together in a bowl.

4

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.

5

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.

6

Makes 15 to 18 cookies that are about 3-inches in diameter.

Ingredients

 ½ ground walnuts
 1 cup ground rolled oats
 1 cup whole wheat pastry flour
 pinch of sea salt
  cup brown rice syrup
 2 tablespoons corn oil
 5 ounce strawberry jam (sugar-free or naturally-sweetened)
 ½ teaspoon almond extract
 1 teaspoon vanilla extract

Directions

1

Grind walnuts by putting them between wax paper and rolling with a rolling pin.

2

If they’re not fine enough, then put them in a blender. Grind rolled oats the same way.

3

Measure the cup after they are ground. Add walnuts, oats, flour, and sea salt together in a bowl.

4

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.

5

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.

6

Makes 15 to 18 cookies that are about 3-inches in diameter.

Recipe for Walnut-Strawberry Cookies
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