Prepared by Ron & Terri, February 2004 and Francene Kelley, December 2004. Note: I recommend Sorrel Ridge Whole Earth or any other sugar free or honey free jam

2 Cups Whole Wheat Pastry Flour	¾ Cup Maple (Or Brown Rice Syrup)
1 Cup Almonds, Ground	Pinch Sea Salt
1 Cup Rolled Oats, Ground	1/2 Tsp. Cinnamon
¾ Cup Canola Oil	Enough Jam For Filling

Mix all dry ingredients. Blend oil and syrup in a blender. Add to dry mixture. Form balls with your hands and press your thumb into the center of the cookie. Place on an oiled cookie sheet. Fill the holes with jam. Bake at 350° for 15 min.