Almond Graham Sandwich Cookies That Are the (Concord Grape Chia) Jam
Who doesn't love a great cookie? You know what makes it better? When it's a sandwich filled with some tasty filling. This recipe calls for homemade concord grape chia jam, but since it's a little time intensive to make, you can substitute with any favorite ingredients like chocolate, berries or almond butter. And if you're looking for a plant-based sweet treat that's also gluten- and dairy-free, look no further because you're going to flip for these.
Almond Graham Sandwich Cookies With Concord Grape Jam
Almond Graham Sandwich CookiesIngredients:
- 1 cup brown rice flour
- 1/2 cup almond meal
- 1/4 tsp of salt
- 1 tsp of baking soda
- 1/2 cup maple syrup
- 1/2 cup almond butter (crunchy works best)
- 2 T of flax meal mixed with 6 T of water
- 1/4 cup applesauce
- 2 tsp vanilla
- Preheat oven to 350 degrees. In a small bowl, mix together flax meal and water. Place in the fridge for 15 minutes while you make the rest of your cookies.
- Mix together your brown rice flour, almond meal, salt and baking soda in a large bowl. In a medium bowl, mix together maple syrup, applesauce, vanilla, almond butter and thickened flax meal. Pour your wet ingredients into your flour mixture and fold everything together.
- Line a cookie sheet with parchment paper. Using a tablespoon, scoop batter onto the sheet. Do your best to make them the same size, because they will be sandwiched together. Bake for 12-14 minutes until slightly brown on top. Let cool. Scoop your grape jam (or your favorite filling) and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Enjoy!
Grape Chia Jam
- Separate the grape skin and pulp by gently squeezing them until the pulp pops out.
- Place the skins in a medium-sized bowl and the pulp in a medium sauce pan.
- Cook the pulp on low to medium heat for about 10 minutes until it liquifies (the seeds should be separated at this point).
- Pour the heated mixture onto the skins and with the back of a spoon press any remaining pulp into the skins.
- Separate the seeds with a sieve or by hand.
- Place mixture back into the saucepan and add maple syrup.
- Cook down for about 10 minutes at medium heat.
- Pour into a small bowl or jar and add chia.
- Mix throughly or shake the jar until the chia is combined.
- Let the jam thicken in the fridge for a couple of hours before topping cookies.