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.
About Wardeh
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How great those look, and to know that you’re eating a healthy treat–I’d like to try the recipe–thanks!
They are really good. The dough is very nutty as it is made with the ground up hazelnuts. We are really enjoying them!
Yummy!!!!……….Mmmm…… am coming right down from Vermont..do you think there will be one left?? lol..great job wardeh!! warm hugs
I can’t wait until you write a book someday, I just can’t.
(((hugs)))
