Cost of this recipe:
Bulk items- Zinke almonds, $3.24
- Regular rolled oats, $0.29
- Refined spelt flour, $1.04
- Korintje cinnamon, $0.11
- Baking soda, $0.04
- Maple syrup, $1.27
- Spectrum almond oil $1.55
- Westsoy almond milk $0.31
- Cascadian Farms apricot jam $1.04
Total $8.89
About 25 cents per cookie
[ Bulk Foods ]
The true cost of buying in bulk is proven in the making of the following cookie recipe, where you’ll see the savings in buying just what you need. With your choice of bulk flour, nuts, sugars, salts, oils, spices and sweeteners, you have almost everything needed to whip up a batch of tasty, economical treats.
Our almonds — the main ingredient in this easy vegan recipe — are grown by the Zinke Family in Chowchilla, Calif. Pasteurization now is required of all almonds processed in the U.S., so the Zinkes use a steam process that's been approved for organic almonds, keeping the nuts chemical-free. The almonds are subjected to steam for about 12 seconds and then run through a dryer for an additional 46 seconds.
Almond Oatmeal Thumbprint Cookies
Makes about 36 cookies
- 1/2 pound almonds
- 1 cup regular rolled oats
- 1 cup unbleached all-purpose flour or refined spelt flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 cup almond oil
- 6 tablespoons maple syrup
- 1/4 cup almond milk
- 1/3 cup apricot jam or any other flavor you like
Preheat the oven to 350°F. Finely grind the almonds and oats in a food processor. Combine with flour, cinnamon and baking soda in a mixing bowl. Combine almond oil, maple syrup and milk in another bowl. Mix the wet ingredients thoroughly into the dry, then let the dough rest 10 to 15 minutes.
Measure 1 tablespoon of dough and, with your hands, roll to form a ball. Place on a baking sheet lined with parchment paper. With your thumb, press the center of each ball to make a well. Fill with 1/2 teaspoon of jam.
Bake 15 to 20 minutes until lightly browned. Transfer to a cooling rack.
Recipe by Birgitte Antonsen, PCC Cooks instructor