3/4 c Rolled oats
1 1/2 c Wholewheat flour
1/4 c Oil
1/2 c Maple syrup, or other liquid
— sweetener
1 ts Vanilla extract
1 ds Almond extract
Raspberry or other fruit jam
— as needed
Place the oats in a blender & grind until you have a flour. Place in
a mixing bowl with the remaining ingredients. Mix well. If the
mixture seems too wet, add a little more flour. You want a dough
that is stiff enough to hold together when you place it on a cookie
sheet.
Divide the dough into 13 portions. Roll each portion in your hands
into a ball & place on a lightly oiled cookie sheet. Press down so
that the cookie dough is flattened & make a thumb imprint in the
centre of each cookie. Fill the indentation with jam (raspberry is
my favourite for this, but any flavour could be used).
Bake in a preheated oven at 350F for 20 minutes or until the cookies
are cooked through & lightly browned. Cool on wire racks.
Yields
13 cookies