Jam-Filled Hazelnut Cookies
adapted by Wardee Harmon from a recipe by Annelle Mundt (found at Chetday.com)
- 1 cup hazelnuts
- 1 cup rolled oats
- 1 cup whole wheat pastry flour
- Pinch of salt
- Pinch of cardamom or coriander
- Pinch of cinnamon
- 1/2 cup agave syrup
- 1/2 cup grapeseed oil
- 1/3 cup fruit-sweetened jam
Put hazelnuts in Vita-Mix dry container or food processor. Buzz to a coarse flour, then pour into a mixing bowl. Buzz oats in the blender to make a flour, then add to the ground nuts. Add salt, spices, and pastry flour. Add agave syrup and oil. Mix well. Form walnut-size balls and place on an oiled cookie sheet. Press cookies with thumb, making a small print to fill with jam. Fill each thumbprint with a half-teaspoon of jam. Bake in 350 degree oven for 12 to 15 minutes until golden brown. Allow to cool before removing from tray and sampling.
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