Pie Cookies

Yesterday I found myself with quite a bit of leftover homemade cherry pie filling and a dessert, made with said filling, that is unable to go to the potluck gathering it was intended for. The issue was that the place didn't allow red foods [something to do with the carpeting] and the pie filling was exposed on the surface of the dessert. I suddenly found myself in need of making a new dessert that require minimal ingredients and time. Utilizing the rest of the pie filling was ideal.

So I made gluten-free cherry pie cookies. These cookies can also be low-carb depending on the pie filling being used.

I doubt anyone attending the potluck will mind the change in dessert offering as everyone, who has tried my gluten-free low-carb cookies, loves them. The cookies don't look like much but they are absolutely delicious.

If you find yourself free of pie filling, a jelly or jam of choice can be used.

I apologize for the quality of picture. It was taken with my phone as my digital camera has gone MIA recently.


Pie Cookies

2 1/2 cups almond meal
1 stick unsalted butter or margarine, softened
3/4 cup gluten-free rolled oats [or regular rolled oats if gluten-free is not an issue for you]
1/2 cup sliced almonds
3 tablespoons agave nectar or honey [optional, depending on the sweetness level of the pie filling]
2/3 cup pie filling
1 egg
1 teaspoon vanilla extract

Cream together the butter and almond meal. Add in the remaining ingredients. Beat on medium speed for 2 minutes. Scrape the sides and bottom of the bowl. Let the mixture sit for 10 minutes. Beat again on medium speed for 2 minutes. Scrape down the sides and the bowl. Line two cookie sheets with parchment paper. Take 1 tablespoon of dough per cookie and put them down on the parchment paper. Lightly press the rounds flat. Bake for 16 to 20 minutes until they start turning lightly golden in color. Let them cool on the cookie sheets for 10 minutes before moving them to a cooling rack. Makes about 3 dozen cookies.

To store: These cookies will stick together when stacked. I put a single layer down on a plate/serving tray. I rip the parchment paper that the cookies were baked on and divide it into halves or thirds. Put down one of the parchment paper pieces then another layer of cookies. Repeat until all the cookies are on the tray then wrap with plastic wrap/cling film. Keep refrigerated until served. They are best out of the refrigerator.