WARNING! WARNING! WARNING! Ok, now that that I’ve got your attention, I need to caveat that, despite the name of this blog, these cookies are actually not really very sweet (except for the jam part of course 🙂 ). To be honest, that’s what I personally quite like about them. They’re really more like a breakfast cookie. They’re very oaty and earthy and nutty tasting. Now if that’s your jam too, then I highly recommend “preserving” this recipe for future use 😉 . I personally think they’re delicious, and maybe moreso simply because of all the über sweet things I feel like I’ve made (read: ate) recently. Sometimes you just gotta mix it up a little. Besides, this way, when I’m eating cookies at 9:30 in the morning as I am wont to do (your judgment has no place here. Morning cookies – well, just cookies – are my kyptonite. It’s a disease and it’s not my fault. Also, I have no interest in changing, so you can save your recommendations of going to cookie monsters anonymous meetings 😉 ), these are so wholesome seeming/ tasting, that instead of guiltily starting the day off on the unhealthiest of feet, I can alternatively feel almost virtuous about my morning cookie choices. Now that’s the kind of compromise I’m willing to make 🙂 .
This recipe is obviously also pretty easily alterable, so feel free to switch up the jam or the pulverized nuts used in the recipe to whatever floats your boat. I bought way way too many hazelnuts when I made Kevin’s birthday cake, so that’s why I’ve been attempting to work hazelnuts into practically everything I’m making of late. If you on the other hand have an over abundance of almonds or walnuts or some other nut (although I don’t support cannibalism, so I don’t recommend pulverizing your neighbour into these cookies, I don’t care how crazy you say he is 😉 ) – or even some combination of nuts – feel free to mix it up to your hearts desire.
Yield: 18 cookies
- 1 cup kamut flour
- 3/4 cups oatmeal (NOT instant, old fashioned or quick cooking is fine)
- 1/2 cup very finely chopped (or pulsed in a food processor or spice grinder) toasted hazelnuts
- 3 tablespoons cane sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 1/3 cup maple syrup
- 2 tablespoons agave
- 1 1/2 teaspoons vanilla extract
- 1/4 cup melted coconut oil
- 3 tablespoons almond milk (or other non-dairy milk)
- 1/2 cup apricot jam
- 1/2 cup chopped toasted hazelnuts
1. Preheat oven to 350F and grease a baking sheet, or line with silpat or parchment
2. In a large bowl stir to combine kamut flour, finely chopped hazelnuts, sugar, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together the maple syrup, agave, coconut oil, vanilla and almond milk.
4. Add the wet ingredient to the dry and stir together just enough to combine.
5. Using a cookie scoop or a tablespoon, roll the dough into balls. Roll each ball in the chopped toasted hazelnuts and place on the baking sheet a couple of inches apart. Using your thumb, press into the center of the cookie until a well forms. Shape the edges of the cookie with your fingers to fix any breaks/cracks and to increase the width of the well you’ve created. Fill the hole with apricot jam.
6. Bake for 15 minutes or until cookies are slightly firm to the touch.
7. Allow to cool completely on the baking sheet to let them completely firm up then store in an airtight container in the refrigerator.