Macrobiotic Thumbprint Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
2 cups barley flour11/2 cups sliced natural almonds1/2 cup each canola oil and pure maple syrup1/2 tsp. ground cinnamon1/8 tsp. salt1/2 cup strawberry (or your favorite flavor) All Fruit Spread
Heat oven to 350 degrees F. Have baking sheets ready.
Put barley flour and almonds in food processor;pulse until almonds are finely gournd. Add oil, maple syrup, cinnamon and salt; pulse until mixture forms a dough.
Roll level tbsp. of dough into 1-inch balls. place 2 inches apart on an ungreased baking sheet. Make indent in balls with thumb or end of a wooden spoon.
Bake 12 to 14 minutes until slightly golden. Remove to a wrie rack to cool slightly.
Fill indentations with fruit spread
Number of Servings: 38
Recipe submitted by SparkPeople user CHERYLROCK.
Put barley flour and almonds in food processor;pulse until almonds are finely gournd. Add oil, maple syrup, cinnamon and salt; pulse until mixture forms a dough.
Roll level tbsp. of dough into 1-inch balls. place 2 inches apart on an ungreased baking sheet. Make indent in balls with thumb or end of a wooden spoon.
Bake 12 to 14 minutes until slightly golden. Remove to a wrie rack to cool slightly.
Fill indentations with fruit spread
Number of Servings: 38
Recipe submitted by SparkPeople user CHERYLROCK.
Nutritional Info Amount Per Serving
- Calories: 16.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 7.8 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.1 g
- Protein: 0.0 g