I made these cookies over a week ago, the very day the recipe went up on Elise's blog.
I quartered the recipe (it still made about ten cookies!), and subbed spelt flour since I didn't have barley flour. I also used almond meal instead of crushing raw whole almonds.
I filled half of my cookies with apricot jam and the other half with raspberry.
These cookies were seriously quite perfect. Crisp on the outside, but not too crisp, maple-y, but not too sweet.
Just looking at the picture and thinking about these cookies, I pretty much want to make them again asap.
You should make them, too.
My amounts and substitutions ended up with a recipe something like this:
1 cup spelt flour
about 3/4 cup almond meal
(my measurements were pretty approximate, to be honest)
1/4 teaspoon salt
1 teaspoon cinnamon
(maybe more... I like cinnamon)
1/4 cup canola oil
(or I may have used coconut oil; now I'm forgetting)
1/4 cup maple syrup
whatever jam you have in your fridge
Combine all ingredients except jam. Shape dough by tablespoonfuls into balls and - you know the drill - stick your thumb in' em! Fill that indentation with a little jam. Bake at 350 for about 20 minutes. Devour.
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