Stamped Cookies

Serves: 12

Yield: 3 dozen

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Preheat oven to 350°F. Coat baking sheets with cooking spray, or line them with parchment.

In a small bowl, stir together sesame oil, maple syrup and vanilla. In a larger bowl, whisk together flour, almond meal and baking powder.

Add wet ingredients to the dry mix and blend well, kneading a little. With your fingers, form golf-sized balls, flatten with hands to 1/4 inch, and place closely together on the prepared baking sheets.

Indent with any new, clean rubber stamp. Brush design lightly with jelly, and bake for approximately 15 minutes, until edges are golden brown. Cool on the baking sheets for at least 15 minutes before removing.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: almonds, baking, barley, cookies, desserts, whole grains, whole wheat

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