Almond Shortbread Cookies
Here is a great treat I have found that is quite low sugar and vegan!
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.
source “Simple Treats”