These sweet, cinnamon cookies are a snap to make, and healthy too. They’re filled with all the goodness of almonds (which can aid in weight loss, are high in vitamin E, phosphorus, magnesium, and potassium-all very important for heart health) and have a dallop of sweetened pear jam on top. You can use any other fruit, like apples, nectarines, or peaches as well. If you prefer or are short on time, you can simply fill them with a store bought jam instead. They make a lovely on the go breakfast treat, are perfect with a cup of tea in the afternoon, and would make a great after school (or work) snack with some cold almond milk. Don’t underestimate the importance of including nuts in your diet, research show that including just 4 servings (.25 cup/serving) of nuts a week can reduce your risk of heart disease by 37%! The texture of these is phenomenal, soft, with a little crisp on the bottom. Be sure to chill your cookies for at least 20 minutes once they’ve been assembled but before you bake them. ‘
2cupsof flour (whole wheat or Bob's Red Mill gluten-free blend)
1cupof almond meal (you can grind raw almonds in coffee grinder)
1 1/2teaspoonsof cinnamon
1/2teaspoonof xanthum gum (only include if making gluten-free)
1teaspoonof baking soda
1cupof coconut oil (room temperature-refined or unrefined)
1/2cupof brown sugar
1/3-1/2cupof almond milk, or other non-dairy milk (as needed)
Pear jam topping
2pears (I used Bartlett), cored and chopped finely, leave skins on
2Tablespoonsof brown sugar (or maple syrup or agave)
pinch of salt
2Tablespoonsof lemon juice
1/4cupof almond slivers or slices for topping
Preheat oven to 350 degrees, and place parchment paper on rimmed baking sheet.
In a skillet, make pear jam by placing all ingredients in a skillet over medium-low heat and give it a stir. Let simmer covered for 10 minutes while you prepare the dough. If you are using store bought jam, skip this step.
Mix all dry ingredients in a bowl. In a larger bowl mix coconut oil and brown sugar until creamy. You can do this by hand with a fork. Add vanilla and 1/3 cup almond milk and stir to incorporate.
Add dry ingredients to wet ingredients and stir to combine. A thick dough will form, if it seems crumbly slowly pour in a little almond milk at a time until it comes together.
Form dough into small balls, and place them on the parchment. You should have roughly 24. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in.
Place a teaspoon sized dallop of jam in the center of each one and top with a few almond slivers.
Place entire tray in refrigerator and chill cookies for 15-20 minutes to firm up the coconut oil before baking. This will prevent them from spreading out too much on the baking sheet. Bake for 10-12 minutes at 350 degrees, remove from oven and let cool on tray. Transfer to a wire rack and let cool 5-10 minutes more. Enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com