Almond Butter & Jam cookies

 

1/2 cup smooth almond butter (or other nut butter)

1/2 cup raisins

1/4 cup soy flour

1/4 cup brown rice flour

2 T water

1/3 cup naturally sweetened jam or jelly

 

Place the almond butter raisins & flour in a food processor. Mix with blending blade until the raisins are finely ground. Gradually add as much water as needed to make a dough that will hold together when you press it.

 

Shape the dough into about 14 walnut size balls & place them on an oiled cookie sheet. Make a well in the center of each ball of dough. If desired, shape the outer edges of the cookies with your fingers to get rid of cracks in the  douch & to give the cookies a more regular form. Drop about 1/2 teaspoon of jam into the indented center of the cookie.

 

Bake at 350 degrees F on the top rack of the oven for 12 minutes. Carefully remove the cookies with a spatula & cool on a cooling rack. They will become more firm as they cool.

 

Optional: you can use any combo of flour, not just soy & brown rice. Ex. quinoa, amaranth, garbanzo bean, etc. **Recipe adapted from the Cooking with the Right side of the Brain by Vicki Rae Chelf.