Jam-Filled Hazelnut Cookies

Jam-Filled Hazelnut Cookies
adapted by Wardeh Harmon from a recipe by Annelle Mundt (found at Chetday.com)

• 1 cup hazelnuts
• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• Pinch of salt
• Pinch of cardamom or coriander
• Pinch of cinnamon
• 1/2 cup agave syrup
• 1/2 cup grapeseed oil
• 1/3 cup fruit-sweetened jam

Put hazelnuts in Vita-Mix dry container or food processor. Buzz to a coarse flour, then pour into a mixing bowl. Buzz oats in the blender to make a flour, then add to the ground nuts. Add salt, spices, and pastry flour. Add agave syrup and oil. Mix well. Form walnut-size balls and place on an oiled cookie sheet. Press cookies with thumb, making a small print to fill with jam. Fill each thumbprint with a half-teaspoon of jam. Bake in 350 degree oven for 12 to 15 minutes until golden brown. Allow to cool before removing from tray and sampling.