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Preheat the oven to 350°F. Finely grind walnuts in a food processor. Add both flours, cocoa powder and salt. Pulse to combine well. Transfer mixture to a medium bowl and set aside.
In a small bowl, whisk together canola oil and maple syrup until completely emulsified and thick. Add to the dry ingredients, stirring to combine until all dry ingredients are incorporated. Form dough into walnut-size balls and place on a baking sheet. Make a thumbprint in each cookie and fill with about 1/4 teaspoon jam. Bake 15 to 20 minutes, until cookies are browned and edges are set. Cookies will not spread during baking. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Store cookies in an airtight container.