American Harvest Cookies

   Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004


Makes 12 servings. Prep Time: 10 minutes, vegan



2 cups pecan meal (or you can use almond meal)
1 1/3 cups oats
1 cup whole wheat flour
2/3 cup maple syrup
1/3 cup canola oil
1/4 cup raspberry preserves
1/2-teaspoon ground cinnamon
1/2-teaspoon almond extract (alcohol free)
1/4-teaspoon kosher salt


Preheat the oven to 350 degrees. Place all the ingredients in a bowl and mix for 3 to 4 minutes; the dough will start to stick together. Lightly coat a baking sheet with canola oil or vegetable oil, roll 12 golf ball size cookies and arrange them on a cookie sheet pressing each into even 3" diameter rounds about 3/4" thick. Using a spoon make a depression in the center of each cookie and spread in the raspberry preserves. Cook for 15 minutes or until the cookies have firmed to the touch, remove from the oven and allow to cool on a wire rack, preferably placed on the sill of an open window facing a light breeze from across a western plain.