1 1/2 cups finely ground oats or oat flour
1 cup unbleached all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 cup natural unsalted almond butter
2 tablespoons water
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup granulated cane juice (Sucanat)
2/3 cup Spectrum Spread or other nonhydrogenated margarine
1/2 cup raspberry jam
1.Preheat oven to 350°. In small bowl, stir together ground oats, flour, baking powder, baking soda, salt; set aside.
2.Use electric mixer to beat almond butter and water together in large bowl until smooth. Add maple syrup, vanilla and almond extract and beat until well blended. Add granulated cane juice and Spectrum and beat until incorporated.
3.Add dry ingredients and beat on low speed just until completely blended.
4.Drop dough by tablespoonfuls (or use a 1 1/4-inch diameter scoop) onto baking sheets lined with parchment paper. With your thumb or the handle of a wooden spoon, press an indentation firmly into the center of each ball of dough. Fill each indentation with a generous 1/2 teaspoon of jam.
5.Bake until tops are lightly browned but cookies are still slightly soft, 10 to 12 minutes. Cook on racks. Cookies can be stored in an airtight container for several days.