2 cups almond meal
2 cups of rolled oats
2 cups whole-wheat flour or spelt flour
1 teaspoon cinnamon
1/8-teaspoon sea salt
3/4-cup olive or walnut oil
1-cup maple syrup
2 teaspoons vanilla
Raspberry Jam (fruit-juice sweetened)
Preheat the oven to 350F and oil cookie sheets. Place oats in blender and pulse until coarsely ground. Place almond meal, partially-ground oats, cinnamon and sea salt in a bowl and whisk thoroughly. Place oil, syrup and vanilla in another bowl and whisk thoroughly. Pour wet into dry and mix with a wooden spoon. Use a small ice-cream scoop (or your own hands) to form small balls. Place on cookie sheet and gently flatten. Make a small indentation in each cookie and place jam inside. Bake for 20 minutes or until browned on the edges.