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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.