- 2Cups whole oatscertified gluten free if necessary
- 2 Cups raw almonds
- 1 Cup oat flouror grind whole oats to powder in food processor or blender
- 1 Cup coconut oilmelted
- 1 Cup pure maple syrup
- 3 Tbsp ground flax
- 1tsp fine grain sea salt
- jam or preserves of choice
- Preheat the oven to 375. Process oats in food processor until partially broken down but still recognizable and set aside in a large mixing bowl. Process almonds in food processor until partially broken down. Some will be powdered and others still quite chunky. Add all remaining ingredients except jam to the mixing bowl and stir well. Form balls about a heaping 2 1/2 tablespoons each on a parchment lined cookie sheet. Shape the cookies into mounded disks and press your thumb into the center to create a depression. Fill each thumb print with a scant teaspoon of jam. Bake for 15-20 minutes or until slightly browned and fragrant.
You can make bigger or smaller cookies than I described, but larger cookies will definitely need more jam. Just be careful it doesn't drip over the sides, as it will bubble and spread while baking and can burn when it hits the cookie sheet.
I baked my cookies for 20 minutes, but then I find my propane oven works a little differently than my hotter burning gas oven (even though the thermometer reads the same). You do want these to crips and slightly brown, but not burn. Check them after fifteen minutes and go a couple of minutes at a time from there.
When shaping the cookies you might want to keep some warm water nearby and dip your fingers periodically so they don't get too sticky and coated with dough!