Recipe: Jam Cookie

I like baking any kind of cookie, but these ones are appropriate for a healthy living blog ;) Trust me, they are delicious. You can use any jam on hand. I had blueberry and strawberry this time around. They go great with tea or coffee breaks, and the best part about them is they don't require any refined sugar or butter to make...or maybe the best is they are so tiny you can eat a few of them at time. The recipe is after the jump.

Jam cookies aka thumbprint cookies

1 cup almonds or pecans
1 cup rolled oats
1 cup whole wheat flour
1/2 cup canola oil
1/2 cup maple syrup or brown rice syrup
1/4 teaspoon sea salt
1-3 flavors jam of your choice 

Note:Because I cook and bake a lot, I usually have the above on hand, and when I do I use *both almonds and pecans (50-50), rolled oats, *whole wheat flour and white flour (50-50), canola oil, *maple syrup and brown rice syrup (60-40), sea salt, jam.

Preheat oven to 350 F. Put the oats, almonds or pecans in a food processor and pulse until coarsely ground. Transfer in to a large bowl and add flour, oil syrup and salt. Stir well to combine. 

Using the palm of your hand, roll dough into walnut-sized balls. Arrange on a cookie sheet about 2 inches apart. Gently press your thumb into the center of each cookie to make a indentation. Then spoon a tiny amount of jam into the indentation (a little goes a long way). 

Bake for 12-16 minutes. They should be firm around the edges. Transfer to a wire rack and let cool completely. Make sure to store in an airtight container, and enjoy!