Carol’s Blueberry Jam Dot Cookies

Ingredients:

• ½ cup raw pecans
• 1 cup rolled oats
• ¼ cup whole grain flour
• 1 pinch sea salt
• ½ teaspoon ground cinnamon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons brown rice syrup
• 3 tablespoons pure maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ cup all fruit jam

 Preparation:

• Preheat oven to 350 degrees
• Place pecans on a baking sheet and bake until lightly toasted, 8-10 minutes. Remove and grind in a food processor until a coarse meal is reached. Pour into a large mixing bowl.
• Add oats to the food processor and grind until a coarse meal is reached. Add the flour, salt, and cinnamon to the food processor with the oats. Pulse a few times until fully combined. Add this mixture to the pecans in the mixing bowl.
• In a separate bowl or measuring cup add the oil, rice syrup, maple syrup and extracts. Pour into the dry mixture and combine with a spatula. Do not over mix.
• With wet hands, make small tablespoon sized balls and drop them onto a cookie sheet that has been lined with parchment.
• Dip a ¼ teaspoon measurement into water. With the back of the spoon, make small indentation into each cookie. Or you can use your pinkie finger. Make sure to wet it to keep the batter from sticking. Fill each indentation with jam.
• Bake for 10 minutes.
• Let cool.

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