NUTTY JAM DOTS
Makes about 24 cookies
Ingredients
1 cup (80g) walnuts or pecans
1 cup (100g) rolled oats or oat flour
1 cup (145g) brown rice flour or millet flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/2 cup (100g) coconut oil
1/2 cup (180g) raw honey or maple syrup
1 teaspoon vanilla extract
About 1/4 cup of your favorite jam or make your own ***
Preheat the oven to 350°
Line 2 baking sheets with parchment paper or silicone liners.
Optional step (highly recommended): lightly toast the nuts either in the oven, or on a large pan over the stove. Watch and stir them often to prevent them from burning- it can very fast.
In a food processor, pulverize the nuts to a grainy flour consistency. Be careful not to over-process or you’ll end up with nut butter! Transfer to a medium bowl. If using rolled oats, pulverize into oat flour in the processor. Add the oat flour and to the same bowl with the pulverized nuts. Add the brown rice (or millet) flour, baking powder, cinnamon, nutmeg, and sea salt. Mix until thoroughly combined.
In a separate large bowl, use a spoon to cream together the coconut oil, honey or maple, and vanilla extract. Add the flour mixture and stir to combine. The batter will have a pasty grainy consistency.
Drop by tablespoonfuls, about 3 inches apart onto baking sheets. Dent the middle of each dropful with your finger. The dent should be pretty deep to hold the jam in place. Use a measuring ½ teaspoons to fill each dent with jam. Bake until golden around the edges, 10-12 minutes.