1 cup rolled oats (rolled oats or kamut flakes)
1 cup whole, raw almonds
1 cup whole wheat pastry flour (rice or spelt flour can be substituted)
½ teaspoon cinnamon, ground
½ teaspoon sea salt
½ cup maple syrup
2 tablespoons sunflower or canola oil
½ cup mango puree or applesauce or mashed banana
1 cup organic raspberry or strawberry jam (or your favorite jam)

Preheat the oven to 350 degrees. Oil a cookie sheet and set aside. Using a food processor, grind the oats and the almonds together into a coarse mixture. Place in a bowl and add the flour, cinnamon, and sea salt. In a separate bowl, whisk together the maple syrup, oil, and the fruit puree. Add the dry ingredients to the wet ingredients and combine. Using a 1-ounce scoop or a tablespoon, scoop out onto the prepared pan. Make a small impression with your thumb in each cookie and spoon in a small amount of jam. Bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack. Cool completely before eating.

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