These chewy vegan oatmeal cookies make me feel like a world without butter could be a world I could get used to. Almond flour adds the perfect texture and keeps them moist and a dollop of jam is the perfect finish.
Process the almonds in a food processor until they are slightly more coarse than almond flour. Transfer to a large mixing bowl.
Process the oats and salt in the food processor (no need to clean the bowl) until they form a meal.
Mix the almonds, oats and flour together.
Add the canola oil and maple syrup.
Let the dough sit for 15 minutes to firm up. Form them into whole walnut-shaped balls and place onto a cookie sheet. Make an indentation in the top of each cookie and fill with a dollop of jam. You can also add a slivered or whole almond.
Bake for 15 minutes at 350 degrees Fahrenheit or until the edges brown slightly. Cool on a wire rack.