Healthy (don't Tell 'em) Harvest Cookies

• 1 cup almond meal
• 12 cup raw wheat germ or 12 cup additional almond meal
• 1 13 cups oatmeal (uncooked)
• 1 cup whole wheat flour
• 23 cup sugar-free maple syrup
• 13 cup canola oil
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 14 teaspoon salt
• 14 cup sugar-free strawberry jam or 14 cup sugar-free raspberry fruit spread

1. Prepare almond meal: using raw almonds, place in blender and pulse until flour consistency (use less than the desired amount- they explode) taking care not to overprocess into almond butter!
2. Place all ingredients (except for jam) into a mixing bowl and blend until dough forms.
3. Do not overprocess or the almond butter pops up again.
4. If this happens, do not be alarmed-- just just a dinner knife to remove the mixture from the beaters!
5. Roll dough into golf balls, place on parchment lined cookie sheet, flattening to about 3/4 inch thickness.
6. They will not spread, so can be placed close together.
7. Using a spoon, make a small indention in the center of each cookie and add a little jam!
8. Bake at 350 for about 10 minutes.
9. Overcooking will result in a dry cookie!
10. OH NO!
11. Let cool for about 10-15 minutes.
12. The jam centers may (or may not) dry during cooking.
13. Store completely cooled cookies in a single layer in a large zip-lock plastic bag.

almond meal, raw wheat germ, whole wheat flour, sugar, canola oil, ground cinnamon, vanilla, salt, sugar

Taken from www.food.com/recipe/healthy-dont-tell-em-harvest-cookies-102303 (may not work)