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Jiffy Jam Cookies*

• 1 cup raw almonds, ground
• 1 1/4 cup spelt flour or other low gluten flour (e.g., kamut, amaranth, barley, rice)
• 1 cup rolled oats
• 1/3 cup organic pure maple syrup
• 1/2 cup unrefined coconut oil
• fruit jam - homemade or from the health food store
• 2 tablespoons (preferably distilled) water

1. Mix the dry ingredients in a large bowl.
2. Add wet ingredients (maple syrup, melted coconut oil, water) and blend well.
3. Shape the cookie dough into walnut-sized balls and place them on parchment paper on a baking sheet. Indent with thumb and fill with the fruit jam.

Bake at 350 F. about 16-20 minutes - until golden brown. To store, place in a jar or other container with a few pieces of orange or lemon peel to keep fresh, though chances are these cookies won’t be stored for long!

*Great thanks to Eileen Baykan and daughter, Melissa, for sending us this delicious holiday recipe!

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