Jam Cookies
Yield: 13 Cookies  VG, VN, DF, SoF, EF

3/4 c Rolled oats 1 1/2 c Whole wheat 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 and 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 and place on a lightly oiled cookie sheet.  Press down so that the cookie dough is flattened and make a thumb imprint in the center of each cookie.  Fill the indentation with jam (raspberry is excellent 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 and lightly browned.  Cool on wire racks.

Winter 1999-2000 Guilt-Free Desserts
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