I’ve been making these irresistible cookies since opening my first Sprouts Café in Trumbull, Connecticut, years ago. I now make them with agave nectar and sprouted spelt flour, and they’re better than ever.
Recipe information
Yield
makes 3 1/2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
Place the almonds in a food processor and grind to a fine meal, about 1 minute. Remove and set aside. Place the oats in the food processor and grind to a fine meal. Return the almonds to the food processor along with the flour, cinnamon, agave nectar, and canola oil. Pulse to combine all the ingredients. Roll the dough into walnut-size balls and place on the prepared baking sheets. Using your thumb, press an indentation into the center of each ball. Fill the indentations with preserves. Bake for 10 to 12 minutes, until golden. Let cool 10 minutes on the baking sheets, then transfer to cooling racks to cool completely.
