Prep Time (minutes)
Cook Time (minutes)
1 cup pecans
1 cup rolled oats
1 tsp vanilla extract
1 egg yolk
1 cup whole wheat pastry flour
1/2 cup canola oil
1/2 cup pure maple syrup or brown rice syrup
1/4 teaspoon fine sea salt
5 tablespoons fruit juice-sweetened jam
1 Preheat oven to 350°F. In blender process pecans and oats until coarsely ground. Transfer to a large bowl and mix together with vanilla extract, egg yolk, wheat flour, canola oil, syrup and salt.
2 Roll dough into small balls, then arrange baking sheet 2 inches apart. Press thumb into the center of each cookie to make a well. Spoon a 3/4 teaspoon of raspberry jam into each well.
3 Bake cookies 15 to 20 minutes until golden brown.