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Almond Shortbread Cookies

Here is a great treat I have found that is quite low sugar and vegan!

Ingredients:

1 cup roasted almonds

3/4 cup rolled oats

1/2 cup canola, safflower or grapeseed oil

1/2 cup maple syrup

1/2 teaspoon vanilla

1 cup barley flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Preheat the oven to 350.

Process the almonds and oats in a food processor or blender until they are the consistency of coarse flour; transfer to a large bowl and set aside.

In another small bowl, mix the oil, syrup, and vanilla; set aside.

Add remaining dry ingredients to the oat mixture. Pour the wet ingredients into the dry ingredients, and mix with a spatula until everything is well incorporated.

With a 1-oz ice cream scoop or 2 spoons, scoop out 1 heaping tablespoon of the batter onto well-oiled or parchment lined cookie sheets. Flatten the cookies slightly with the bottom of a cup or glass. (dip the bottom of the glass in water before flattening each cookie to prevent the batter from sticking.)

I have also found you can roll the dough in a tube shape in plastic wrap and freeze it and just cut off a few cookies anytime you want to bake up a few.

For valentines day you could sprinkle with some red sugar before baking or add icing after.

Bake 11 minutes and rotate the cookie sheet a half turn to ensure even baking. Bake 4 – 5 minutes more until the cookies are golden around the edges. Let cool  on cookie sheets 5 – 6 minutes before removing to cooling rack.

These tender cookies are a bit crumbly the first day but the next day they are more firm more like non healthy shortbread.

Enjoy!

source “Simple Treats”

1 Comment

  1. These sound delicious and I love the use of maple syrup instead of sugar. We’re going to make a batch this afternoon and have them ready for Valentine’s Day (if they last!) Thanks for sharing, sounds delicious!

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