from Jessica Seinfeld’s cookbook, Double Delicious

½ c. ground almonds (almond flour)

1 ½ c. ground barley flour

½ c. pure maple syrup

½ c. canola oil

1 tsp. pure vanilla extract

¼ tsp. salt

½ c. strawberry, apricot, or any fruit jam

Cooking spray

Kacey’s addition for LEMON COOKIES:

Add 2 heaping tsp. lemon peel (1 large lemon) (freshly grated)

Lemon Curd (instead of jam- found in jam section of grocery store)

(This is our latest addiction- SO GOOD!!)

1. Preheat oven to 350. Place the almonds, barley flour, maple syrup, canola oil, vanilla, salt (and lemon peel, if using) in a large bowl. Beat on low speed until well combined and then mix on high for 30 seconds until texture becomes fluffy.
2. Coat 2 large baking sheets with nonstick spray. Drop 12 tablespoonfuls of dough, 1 inch apart onto each baking sheet. Press the center of each cookie with your thumb. Fill each cookie with ½ teaspoonful of jam.
3. Bake until the edges are lightly browned, 10-15 minutes. Repeat with the remaining dough. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.