Thumbprint Cookies

I got this recipe from my friend Lisa Bixel at one of her kids cooking classes. These cookies are great for any occasion and is a healthier version with sugarless jam and spelt flour.

Wheat FreeKid Friendly

1 cup raw almonds
½ cup brown rice syrup or maple syrup
1 cup rolled oats
½ cup sunflower oil
1 ¼ cup spelt flour (or wheat flour)
½ cup organic sugarless jam
½ teaspoon cinnamon

Preheat oven to 350 degrees.

Place almonds in the food processor and grind to a meal. Add the oats. Add flour, cinnamon, maple syrup and oil, pulse to combine.

Wet your hands and form dough into walnut size balls. Place on an oiled cookie sheet (or use parchment paper), press and indent into each centre with your thumb. Fill with a dollop of jam.

Bake for 10-15 minutes.