Jam Thumbprint Cookies

Directions

• Divide the oven shelves into thirds. Heat oven to 350°F.
• Line two baking sheets with parchment paper.
• Place the chopped nuts in a large bowl. Process the oats and salt into a coarse meal. Combine the oats to the bowl with the nuts.
• Add ⅔ cup of the flour. Add the oil and maple syrup. (Doing it in this order, and using the same measuring cup, means that all the maple syrup will glide out effortlessly.)
• Mix with a wooden spoon until combined. If the dough seem runny, add the additional flour but don’t worry if it is too soft, as it will stiffen up a bit as it sits. Set aside for 15 minutes.
• Form the dough into rough balls about the size of a whole walnut. The dough will be slightly wet but surprisingly not too sticky. Place on the baking sheets, spacing them evenly apart. They can be fairly close together since they don’t spread much.
• Using the bottom of a wine cork, make an indentation in the top of each cookie. Use a teaspoon to fill the indentation with your jam of choice.
• Bake until the cookies begin to brown slightly, about 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a wire rack to cool completely.