Raspberry Thumbprint Cookies
- 1 1/4 cups almonds
- 1 1/4 cups rolled oats
- 1/4 cup maple syrup
- 1/4 cup safflower oil
- 2 Tablespoons water
- A pinch of salt
- 1 tsp . almond extract
- 1 10 oz . jar all fruit raspberry preserve.
Mix almonds, oats, and salt together in a food processor.
Combine wet ingredients and add to the processor.
Make walnut sized balls and place on oiled cookie sheet.
Make an indentation with your thumb in each cookie and fill with raspberry preserves.
Bake at 375 degrees until golden (approximately 12 minutes). Watch that the bottoms don't burn. Let cool on cookies sheet to set.
Best vegan cookies.