Ingredients:
1 cup almond meal
1/2 cup raw wheat germ or 1/2 cup additional almond meal
1 1/3 cups oatmeal ( uncooked)
1 cup whole wheat flour
2/3 cup sugar-free maple syrup
1/3 cup canola oil
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup sugar-free strawberry jam or 1/4 cup sugar-free raspberry fruit spread
Directions:
Prepare almond meal: using raw almonds, place in blender and pulse until flour consistency (use less than the desired amount- they explode) taking care not to overprocess into almond butter!
Place all ingredients (except for jam) into a mixing bowl and blend until dough forms.
Do not overprocess or the almond butter pops up again.
If this happens, do not be alarmed– just just a dinner knife to remove the mixture from the beaters!
Roll dough into golf balls, place on parchment lined cookie sheet, flattening to about 3/4 inch thickness.
They will not spread, so can be placed close together.
Using a spoon, make a small indention in the center of each cookie and add a little jam!
Bake at 350 for about 10 minutes.
Overcooking will result in a dry cookie!
OH NO!
Let cool for about 10-15 minutes.
The jam centers may (or may not) dry during cooking.
Store completely cooled cookies in a single layer in a large zip-lock plastic bag.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.