Jammed up cookies with a walnutty crunch

[Ilanit]

Jammed up cookies with a walnutty crunch

Ingredients

✓ 1/2 cup walnuts
✓ 1 cup ground rolled or whole oat groats
✓ 1 cup whole wheat flour or kamut or spelt flour or whole wheat, kamut or spelt grains
✓ pinch of sea salt
✓ 2/3 cup of rice syrup
✓ 2 tablespoons unrefined oil or unrefined coconut oil
✓ 5 ounces naturally sweetened sugar free “jam” (fruit preserve)
✓ 1 teaspoon natural vanilla extract
✓ 1/2 teaspoon natural almond extract




Procedure

❦ Grind walnuts in a blender, coffee grinder, food processor or by hand between by placing them between wax paper and crushing with a rolling pin.
❦ Grind rolled oats by one of the above methods. If using whole grains grind them in a grain mill, blender or coffee mill.
❦ measure the cup after they are gorund
❦ Add walnuts, oats, flour and sea salt together in a bowl
❦ In a separate bowl, mix rice syrup, oil, jam and extracts.
❦ Pour the liquid ingredients into the dry ingredients
❦ mix until the the dry ingredients are moistened.
❦ On a lightly oiled cookie sheet, drop a tablespoon of batter per cookie
❦ Insert a small piece of walnut into the top of each cookie
❦ Bake in a 180-200 degree celcius (350 degree fahrenheit) oven for 20 minutes
❦ Makes 15-18 cookies that are about 3 inches in diameter

Variations

Instead of strawberry jam, use
• apricot jam
• peach jam
• blueberry jam
• blackberry jam
• cherry jam
• marmalade
• fig jam
• mixed berry jam
• fresh stawberries
• fresh apricots
• fresh peaches
• fresh blueberries
• fresh cherries
• fresh figs
• use the appropriate jam and add the corresponding fresh fruit to the batter

Instead of walnuts use
• almonds
• hazelnuts
• dessicated coconut
• cashews


Instead of rice malt use
• barley malt
• maple syrup
• agave syrup
• amasake


Instead of whole wheat flour use
• brown rice flour
• a combination of brown rice and chestnut flour
• a combination of whole wheat and chestnut flour
• a combination of whole wheat and corn flour


Instead of sesame oil use
• unrefined coconut oil
• high oleic sunflower (cooking grade) oil
• high oleic safflower (cooking grade) oil

Serving Suggestions

• accompany with warm soy, rice or oat milk with a dash of vanilla essence or cinnamon
• accompany with brewed dandelion coffee with soy milk froth and cinnamon sprinkles
• or follow with a cup of strong bancha tea to bring you back to earth

Planned-overs

✱ pop in lunch boxes for a treat
✱ take on picnics
✱ crush dried out biscuits and sprinkle over fresh fruit for a hearty instant crumble
✱ crush and add to pancake or waffle batter
✱ crush and add to bread dough

Leftovers? what leftovers? Your cookies sound sooooooo super yummy! I must try them. Reggie

[bita]

Hi all,

These cookies sound tender.

I like how the author give a multitude of variations.

I'm not a fan of almond flavoring, so I'd omit the almond extract.

I also like how coconut oil is listed as a fat variation. I have been experimenting with it myself.

Bita

Hi:

This recipe(s) sound yummy.. and the variations are smart too. They inspired me to try leftover whole grain porridge in making the dough. It should make the whole food recipe more wholistic! I'll try that and let you know how it goes...

Best wishes

Maha

Hi everybody
Nice cookies... sound tender..must try it.
thanks .

O MY GOD..I'm drooling all over!
I love it already, the reciepy is soo smart and the auther gave smart alternetives and made brilliant suggestion..
I like your imagination in food, so inspiring
I'll pass it over to family..
Thanks
Athari

Followed the recipe to a T but found them far too chewy - any ideas on ho w to make them crisp and crunchy, and not chewy? Thanks!

[mayzee]

This recipe sounds great, but I have no idea what "groats" are.

[Ilanit]

Oat groats are whole grain oats - looks like a rice kernal. The husk has been removed but the grain is intact. It can be used as is - though requires quite long cooking - can be added to rice etc. Or can be rolled or ground in a grain mill like you can buy here on this website. This is the ideal way to consume rolled grains or cracked grains or grain flour. When buying store bought ground grain it tends to be rancid as the oxidations process starts within a short time of being ground. It is amazing when you taste the difference and the nutrient levels etc are much higher too.

for the person who wanted a more crunchy cookie try using less liquid, maybe baking a little longer or at a higher temperature. you could try less of the wet ingredients including the jam and higher proportion of flour.
sometimes I make very simple and very dry cookies - I just mix the jam with quinoa flakes or oat flakes etc. and no added water. You have to eat those immediately though as they tend to harden quickly!
you can even make biscuits with just ground grain and water and a little salt. Buckwheat flour tends to hold things to gether well and is great if you are avoiding gluten.
There are many factors involved and sometimes it takes a bit of experimenting to get it just how you like it! Keep trying and let me know what you discover. Do you have any favourite crunchy cookie recipes you can share with us?

Susan Marque has some great cracker recipes in her current newsletter - there are some links her to stuff on this site and you can sign up for her newsletter.

Thanks for all the great feedback on my cookies!

[mayzee]

Oh, these cookies are the cats pajamas for sure! My son was eating groats out of the bag...I cannot believe I am "allowed" to eat these! Thank you so much. xxoo

[EatMoreGreens]

Yum! this looks like a GREAT recipe - and thank you for all of the wonderful variations too!!!!

[soysycophant]

Those sound too good to be true....