Prepared by Cathy Carlson, July 2004 - Variation of the "Jam Dot Cookie"

1 Cup Almonds, Ground Fine In A	¾ Cup Brown Rice Syrup
-Blender	¼ Cup Sesame Oil (Or Any
1 Cup Rolled Oats, Ground Fine In	-Vegetable Oil)
-A Blender	1/3 Cup Grain-Sweetened Chocolate
1 Cup Whole Wheat Pastry Flour	-Chips
Pinch Sea Salt	4 Oz Cherry Fruit Spread
1/2 Tsp. Cinnamon

Preheat oven to 350° F. Combine the dry ingredients in a bowl. In a small bowl whip together the oil and brown rice syrup. Add the wet ingredients to the dry ingredients. Mix well. Form walnut-sized balls and place them on an oiled cookie sheet. Press your thumb gently into the center creating a space for the fruit spread. Fill each cookie with 1/2 tsp. fruit spread. Bake for 10-15 min. or until bottoms are lightly brown. Cool. Remove from the baking sheet and serve.