Maddy Ezanno’s Jam Dots


  • 1 cup whole raw almonds
  • 1 cup whole raw pecans
  • 1 cup organic, gluten free oats
  • 1/2 cup organic, cold-pressed olive oil
  • 1/2 cup organic, grade B maple syrup
  • 1/8 teaspoon vanilla
  • Pinch of Celtic sea salt

Set your oven to 350°.
Line the baking sheet(s) with parchment paper.
Grind the almonds to a coarse flour (cornmeal consistency) in a food processor then transfer to a large mixing bowl. Repeat with pecans and then oats. Add in the sea salt and stir together.
In a small bowl combine vanilla, olive oil, and maple syrup.
Pour the wet ingredients into the dry and stir to combine. Once the dough comes together, use a tablespoon- sized utensil (like a melon baller) to spoon about 35-40 cookies onto the parchment-lined pan.
Using your thumb, create an indent in each cookie. Fill with your favorite preserves and bake for 20- 25 minutes or until golden brown.
Let cookies cool completely.
They may be enjoyed immediately or stored in the fridge for up to 2 weeks.
*For a low-glycemic variation, cut olive oil and maple syrup to ¼ cup.

Yield: 35 to 40 bite-sized cookies