Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
  3. In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
  4. In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
  5. Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
  6. Bake for 10-15 min or until golden brown.