Servings: 16-18 cookies
Time: 30 min
Dry Ingredients:
1 cup almonds, ground (this is NOT the same as 1 cup ground almonds)
1 cup rolled oats, ground (ditto above)
1 cup whole wheat flour
1/4 tsp cinnamon or other spice
pinch of salt
Wet Ingredients:
1/2 cup maple syrup
1/2 cup vegetable oil
Filling:
4 oz. rasberry jam or puree
Procedure:
Grind almonds to a coarse nut flour using ablender, food processor, or coffee grinder.
Buzz the oats into coarse flour. Combine dry ingredients in a bowl. Mix until well coated. Form walnut sized balls and place on an oiled cookie sheet. Press thumb gently in center, creating space for filling. Fill each cookie with 1/2 tsp jam. Bake at 350 F for 10 to 15 minutes or until golden brown.
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