1 cup whole wheat pastry flour or 1¼ cups quick oats
2 tablespoons cornstarch
1 teaspoon salt
⅔ cup brown sugar
1 tablespoon Ener-G Baking Soda, or 1 teaspoon regular baking powder, or ½ teaspoon baking soda
2 cups raw almonds
½ cup applesauce
¼ cup water
2 teaspoons vanilla
⅓ cup purchased sugarless fruit jam
Place flour, cornstarch, salt, brown sugar, baking soda, and 1 cup of the almonds in a food processor and blend for 1 minute, or until nuts are as fine as the flour. Add remaining cup of almonds and blend for about 10 seconds. (Second cup of almonds should be ground to a coarse meal about the texture of whole wheat berries.)
Remove to a mixing bowl and stir in the remaining ingredients except for the fruit jam.
Spoon onto a cookie sheet (or use a small ice-cream scoop). Make a thumb indentation in the center of each cookie and fill each depression with fruit jam.
Bake at 350ºF for about 15 minutes. Remove when the bottoms are just beginning to brown. Cool on a rack.
Source: Seven Secrets Cookbook, used with permission.