Raspberry Almond Cookies

• 1 cup Whole Or Sliced Almonds
• 1 cup Traditional Rolled Oats
• 1 cup Whole Wheat Flour
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Sea Salt
• 1/2 cups Olive Oil
• 1/2 cups Pure Maple Syrup
• 3 Tablespoons Raspberry Fruit Spread, Divided

1. Preheat oven to 350 degrees F.
2. Using a food processor, process the almonds into a crumbly flour. Add the oats to the almonds and process again until floury. Add the flour, cinnamon, and salt and process to combine. Add oil and syrup and process until well blended. Dough will be slightly sticky.
3. Scoop the mixture by teaspoonfuls and roll into walnut-size balls (1-1/2 inch diameter). Place each ball onto an ungreased cookie sheet. Use your thumb to make a small crater on the top of each cookie. Fill each crater with a heaping 1/4 teaspoon of the fruit spread.
4. Bake for 15 minutes, or until the brown slightly. Let them rest on sheet for a minute. Transfer cookies to a cooling rack or they may be eaten warm.
5. Tip: For a variation, substitute the raspberry fruit spread for any other flavored fruit spread.

almonds, oats, whole wheat flour, ground cinnamon, ubc, olive oil, maple syrup, raspberry fruit spread

Taken from tastykitchen.com/recipes/desserts/raspberry-almond-cookies/ (may not work)