Holiday Pumpkin Maple Almond Drops

Holiday Pumpkin Maple Almond Drops

Yield: 24 cookies

Ingredients:

• 1 cup uncooked oatmeal

• 1/2 cup uncooked rice, brown, long-grain

• 1/4 cup cornstarch

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1 tsp fine kosher salt

• 1/4 cup maple syrup

• 1/2 cup unsweetened applesauce

• 1/4 cup extra virgin olive oil

• 15 oz Pumpkin Spice Jam

• 1/3 cup sliced, blanched almonds

Directions:

1. Combine uncooked oatmeal, rice, cornstarch, spices, and salt in a dry blender and grind until a fine powder is achieved.

2. Combine syrup, applesauce, olive oil, and Pumpkin Spice Jam in a separate bowl using a stand mixer. Use a paddle attachment to mix on medium speed for 2-3 minutes until uniform and smooth.

3. Combine the wet mix and the bowl of dry ingredients on low mixer speed for an additional 2-3 minutes until a thick dough has been achieved.

4. Cover for at least 30 minutes to allow the dough to hydrate.

5. Line a sheet pan with parchment paper and using a scooper, portion 2 tablespoons of cookie dough onto parchment paper. Using a firm even motion, drop or tap the pan on the counter to flatten cookies to 3/8 inch high.

6. Top cookies with a few almond slices.

7. Bake in a 350F conventional oven (325F convection oven) for about 12-14 minutes or until the edges of the cookies are light brown and the bottoms appear done.

8. Remove cookies from the oven and cool for at least 5 minutes before removing from the sheet pan.