And here is yet another pear recipe! Did I mention I bought a lot of pears?!! I love using fruit in desserts, cookies, and bread as a whole-food sweetener and texture element. There are several benefits to using fruit in baked goods instead of sugar – fruit contains fiber, which helps stabilize blood sugar levels AND fruit contains nutrients that refined sugar just doesn’t have. This pear jam is divine and can be used to top whole-grain bread, pancakes, waffles, french toast, hot cereal, non-dairy yogurt…the possibilities are many!
2 cups gluten-free flour
1 cup almond meal
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp xanthan gum
1 tsp baking soda
1 cup applesauce or pear puree
1/2 cup coconut sugar
2 Tbsp vanilla
1/3-1/2 cup almond milk
2 pears peeled, cored and chopped finely
2 Tbsp maple syrup
pinch of salt
1 tsp cinnamon
2 Tbsp lemon juice
Preheat oven to 350 degrees, and place parchment paper on rimmed baking sheet.
In a skillet, make pear jam by placing all ingredients in a skillet over medium-low heat and give it a stir. Let simmer covered for 10 minutes while you prepare the dough.
Mix all dry ingredients in a bowl. In a larger bowl mix applesauce and coconut sugar until creamy. You can do this by hand with a fork. Add vanilla and 1/3 cup almond milk and stir to incorporate. Add dry ingredients to wet ingredients and stir to combine. A thick dough will form, if it seems crumbly slowly pour in a little almond milk at a time until it comes together.
Form dough into small balls, and place them on the parchment. You should have roughly 24. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in.
Place a teaspoon sized dallop of jam in the center of each one. Place entire tray in refrigerator and chill cookies for 15-20 minutes before baking. This will prevent them from spreading out too much on the baking sheet. Bake for 10-12 minutes at 350 degrees. Remove from oven and let cool on tray. Transfer to a wire rack and let cool 5-10 minutes more. Enjoy!