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