Strawberry & Nut Oatmeal Cookies
Recipe from Karen Dudley
1 C. Almonds or Pecans
1 C. Rolled Oats
1 C. Whole Wheat pastry Flour (I use 3/4 cup whole wheat flour and 1/4 almond meal)
1/2 C. Safflower oil
1/2 C. Maple Syrup or Brown Rice Syrup
1/4 tsp. Himalayan Salt
5 tbs. fruit juice sweetened jam
Preheat oven to 350 Degrees. Pup almonts and oats into a food processor and pulse until coarsely ground. Transfer to a large owl and add flour, oil, syrup and salt. Still to combine well. Roll walnut sized balls of the dough into the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation.
Bake cookies until golden brown and just firt maround the edges, 15-20 minutes. Transfer to a rack and let cool completely, then, serve immediately or store between layers of waxed paper in an air tight container.
Nutrition: per serving (2 cookies): 210 calories (110 from fat), 13g total fat, 1g saturated fat, 0g cholesterol, 40mg sodium, 21g total carbohydrate (3g dietary fiber, 9g sugar), 4g protein.