Ingredients:

• 1 cup almonds
• 1 cup rolled oats
• 1 cup whole wheat flour
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• ½ cup canola oil
• ½ cup maple syrup
• 3 tablespoons raspberry jam

Instructions:

• Preheat oven to 350°F and lightly grease a cookie sheet.

• Chop almonds and oats in a blender or food processor until the consistency of coarse flour.

• In a large bowl, combine the chopped almonds and oats, flour, cinnamon, and salt.

• In a separate bowl, mix the canola oil and maple syrup.

• Add wet ingredients to the dry mixture, stirring until well combined.

• Roll dough into 1½-inch balls and place on an oiled baking sheet.

• Press thumb in the center of each cookie to create a space for the filling.

• Place ½ teaspoon jam into each thumbprint.

• Bake for 10-15 minutes or until golden brown.

Note: You can substitute any nuts for the almonds and any type of jam for the raspberry.