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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
These pretty little bites are blissfully paired with a late-night cup of tea, are perfect for little lunches and outdoor excursions, and sophisticated enough to put out for company! That’s a whole lot of wow factor from one little cookie!
2 cups raw whole almonds
2 cups rolled oats
2 and 1/4 cups Tuscanini whole wheat or spelt flour
1/2 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon salt
1 cup pure maple syrup
1 cup Tonnelli Avocado Oil
Tuscanini Raspberry or apricot jam, or combination of both!
Preheat oven to 350 degrees Fahrenheit.
Mix almonds and oats in food processor and grind until coarse/medium crumbs form. You don’t want it too finely ground.
In a bowl, mix the almond and oat mixture with flour, coconut, cinnamon, and salt.
Whisk maple syrup and avocado oil and add to dry ingredients.
Using oiled hands, roll balls and place on a parchment-lined cookie sheet. Press your thumb or index finger into each center, making a depression. Then, fill with jam.
Bake for 10 to 15 minutes or until golden brown.
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