Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
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.