Fill these oat and nut cookies with your favorite fruit juice sweetened jam. We think strawberry, raspberry and apricot jams are particularly good. Package for gift giving with our downloadable gift tag.
- 1 cup almonds or pecans
- 1 cup rolled oats
- 1 cup whole wheat pastry flour
- 1/2 cup canola oil
- 1/2 cup pure maple syrup or brown rice syrup
- 1/4 teaspoon fine sea salt
- 5 tablespoons fruit juice-sweetened jam
Preheat the oven to 350°F. Put almonds and oats into a food processor and pulse until coarsely ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation.
Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container for up to 5 days.
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