This is one of my favorite creations! Gluten-free cookies with a hint of almond and a little sweetness from the raspberry jam. Very easy to prepare, they’ll be ready in no time.
1 cup water
1-2 drops almond extract
1 tsp pure maple syrup
Seedless raspberry jam
Add oats, water and salt to pot and bring to simmer over low heat, stirring occasionally, for several minutes, until liquid is absorbed. Remove from heat and stir in almond extract, cinnamon and maple syrup, set aside to cool. Using cookie scooper (or 2 teaspoons), scoop “dough” out onto plate and form into a ball. Use the tip of the spoon to make a little indentation in the top of the cookie and fill with raspberry jam.