Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
- 1 ¼ cups pecans
- 1 cup rolled oats
- 1/2 cup whole wheat or spelt pastry flour
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- 1/3 cup walnut or sesame oil
- 1/2 cup maple syrup
- ½ cup fruit-only preserves, preferably raspberry, strawberry, or apricot
Lightly grease two cookie sheets or cover with parchment paper.
Place pecans, oats, flour, cinnamon and salt in the bowl of a food processor and grind to a very fine meal. (If the mixture cakes in the bottom, just scrape up with the tip of a spoon and pulse to reincorporate).
Add oil and maple syrup; pulse until combined.
Roll dough into walnut sized balls, and place two inches apart on cookie sheets. Flatten slightly and make an indentation in the center of each cookie with the back of a teaspoon. Bake 15 minutes, until light golden brown.
Remove from oven and drop jam in teaspoonfuls into center of cookies, spreading to within 1/2 “ of the edge. Bake for an additional 3 minutes, and cool completely before handling.
Makes about 15 cookies.
Copyright 2009 by Jen Hoy