Raspberry Almond Torte Cookies

I have been baking this cookie for over 20 years and everyone always loves it.  They are especially nice for people you love who have dietary restrictions. The cookies are sweetened with maple syrup only, so no refined sweeteners. There are no eggs or dairy so they are perfect for vegans. I use whole wheat pastry flour but alternate flours can easily be used to make them free of gluten. I use grapeseed oil to lend a buttery flavor but any oil of your choice would work  just  fine.

But I never advertise all those facts. I just present and serve the cookies as delicious, which they are.

Raspberry Almond Torte Cookies

3 cups raw almonds, ground in blender

3 cups rolled oats, ground in blender

3 cups whole wheat pastry flour

1 tsp. cinnamon

1 1/2 cups grapeseed oil

1 1/2 cups maple syrup, preferably Grade B

1 tsp. vanilla

Raspberry jam or puree

Grind almonds in a blender into a coarse nut flour. Buzz oats into a coarse flour. Combine both flours with the whole wheat pastry flour along with the cinnamon.

Whip together the maple syrup, grapeseed oil, and vanilla, until creamy.

Add the wet to dry ingredients and mix until well coated.  Form into large walnut-sized balls and place on parchment lined baking sheet.  Press thumb gently in center to form a space for filling.  Fill each cookie with about 1/2 tsp. jam.

Bake at 350 degrees for 10 to 15 minutes, or until golden brown, rotating trays half way through baking.