THE JAMMY LIGHT RAY COOKIE
1 1/2 cups almond flour
1 1/2 cups buckwheat flour
2 T cornstarch
1 cup rolled oats
1/4 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup light brown sugar
1/2 cup cane sugar
1 teaspoon vanilla paste or extract
2 sticks unsalted butter, unsalted
18 ounces raspberry jam
1 bottle The Light Ray
Preheat oven to 375F.
Line three half sheet pans with silpat or parchment baking paper.
In a mixing bowl, whisk together buckwheat flour, almond flour, oats, cornstarch, baking powder, baking soda, salt and xantan gum.
In a separate and larger bowl vigorously mix together the melted butter, light brown sugar and cane sugar. Once everything is properly mixed, add egg and vanilla paste.
Add the flour mix to the wet mix and mix everything together with a wooden spoon or spatula.
Add half the jar of raspberry jam and mix it into the batter.
With a cookie scooper, scoop out approximately 14 cookies and top each cookie with a tsp of jam.
Bake cookies for 14 minutes or until the edges are light brown.
I usually bake a tester cookie to see if the oven temperature is correct or to see if the batter needs more flour.
While your cookies are in the oven, whisk together the remaining raspberry jam with however much of The Light Ray you want to use. A dropper full per cookie works for me.
As the cookies come out of the oven, spoon a dollop of your jam mix on each cookie and gently spread it with the bottom of the soon.
Let the cookies cool on the cookie sheets for at least an hour before serving.
You can store them in ziplock bags and pop them in the freezer for up to two months.