Ingredients: 1/4 cup almond butter 1 cup maple syrup 1/4 cup safflower oil 1 cup plain soy milk 1/2 teaspoon almond extract Dash of sea salt 4 cups brown rice flour 10 ounces fruit-sweetened raspberry jam 1 cup vegan chocolate chips, preferably fruit-sweetened Directions:1. Preheat oven to 350?. Lightly oil or line a baking sheet with parchment. 2. In a large bowl, combine almond butter, maple syrup, safflower oil, soy milk, and almond extract, whisking until smooth. Mixing with a wooden spoon, add flour and salt. 3. Place batter into a pastry bag with a star tip. Pipe desired shapes onto prepared sheet and bake 10 to 12 minutes, until edges turn golden. Remove to a rack to cool., Repeat with remaining batter. 4. In a double boiler, melt chocolate chips over hot water. 5. Spread half of the cookies with jam and top with remaining cookies. Dip sandwiches into melted chocolate. Place on a cookie sheet and refrigerate until chocolate hardens. Makes about 45 sandwiched cookies. |