¼cupcoconut oilor other oil or melted vegan butter
¼cup+ 1 tbsp maple syrup
1tspvanilla extract
about 1/4 cup fruit sweetened cherry jam
Instructions
Preheat oven to 350ºF.
Place the almonds and oats into a food processor and pulse until ground. Leaving a them a little coarse for texture.
Transfer this mixture to a large bowl and add the spelt flour and cocoa powder.
Stir well, then add oil, maple syrup, vanilla extract, and salt. Stir to combine.
Scoop out tablespoon sized balls of the dough and roll in the palm of your hand to form each cookie, then arrange on a large baking sheet, spacing cookies 2 inches apart.
Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into the center.
Bake cookies for 15 minutes.
Transfer to a rack to cool (about 10 minutes).
Cookies will store for days, if you can manage that sort of self control. Store in an airtight container.