From the cookbook: You Won’t Believe It’s Vegan!
The authors of this fantastic cookbook were once the owners of a wonderful restaurant close by in Red Bank named Down to Earth. We were all very upset when they closed down shop, but we were thrilled when their cookbook hit the shelves! If you are interested in vegan recipes this is a must have for your library! If you live in the area they are back in business in Red Bank which is very exciting. The new restaurant is the Good Karma Cafe; check out the links at the bottom of the page for additional information. The food there is simply amazing!
Yield: 14 large cookies
- 2 -1/2 cups roasted salted peanuts
- 2 -1/2 cups rolled oats
- 2 -1/2 cups spelt flour
- Pinch of sea salt
- 1- 1/2 teaspoons ground cinnamon
- 1- 1/4 cups maple syrup
- 1- 1/4 cups vegetable oil
- Raspberry fruit spread, for filling
Preheat the oven to 350 degrees. Line a large baking sheet with baking parchment.
Pulse the peanuts in a food processor or blender to a medium grind. Transfer to a medium-size bowl. Pulse the oats until finely ground and add to the bowl containing the ground peanuts. Add the flour, salt, and cinnamon to the bowl and stir to combine.
In a second medium-size bowl, combine the wet ingredients.
Add the wet ingredients to the dry and mix until combined.
Scoop 1/4 – cup mounds of dough onto the prepared baking sheet. Space 2 inches apart and flatten with your palm. Indent the middle of each cookie and fill with about 1 tablespoon of the fruit spread.
Bake for 15-20 minutes until golden. Remove from the oven and let cool on the baking sheet.
- Chef’s Tip: A deeper well ensures that the jam does not bubble over during baking.
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