For a long time, I thought this recipe was made popular by Annemarie Colbin, with variations in and out of the macrobiotic community...but recently (2024) discovered it was actually discovered by Mary Estella in “Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine." In any case, these are super good.
1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination, or almond flour
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (or just use an additional cup of ground oats)
¼-1/2 tsp. cinnamon
½ c. maple syrup (or ¼ c. syrup + ~5 tbsp. applesauce)
½ c. melted coconut oil or other light oil
2-4 oz. raspberry jam or puree (or other flavor)
Preheat oven to 350f.
Combine dry ingredients in bowl. Add wet to dry ingredients and mix until well coated.
Make balls out of 1 tbsp. dough and place on oiled cookie sheet. Press thumb gently in center of each, creating space for filling. Fill each cookie with ½ tsp. jam or fruit puree.
Bake at 350f for 10-15 minutes, or until golden brown (it will take longer if you use applesauce.