Instructions:

Yield: 13 cookies

3/4 cup rolled oats
1 1/2 cup wholewheat flour
1/4 cup oil
1/2 cup maple syrup, or other liquid sweetener
1 tsp vanilla extract
1 dash almond extract
raspberry or other fruit jam as needed

Place the oats in a blender & grind until you have a flour. Place in a mixing bowl with the remaining ingredients. Mix well. If the mixture seems too wet, add a little more flour. You want a dough that is stiff enough to hold together when you place it on a cookie sheet.

Divide the dough into 13 portions. Roll each portion in your hands into a ball & place on a lightly oiled cookie sheet. Press down so that the cookie dough is flattened & make a thumb imprint in the centre of each cookie. Fill the indentation with jam (raspberry is my favourite for this, but any flavour could be used).

Bake in a preheated oven at 350F for 20 minutes or until the cookies are cooked through & lightly browned. Cool on wire racks.