Fall Thumbprint Cookies

Cookies are treats that can be enjoyed, but remember: 1 serving is 1 cookie!

Ingredients:

⅓ cup unsweetened applesauce
¼ cup almond butter
½ cup maple syrup
1 Tbsp ground flaxseeds
2 tsp pure, organic vanilla extract
1 ¾ cups oat flour (can use any type of
gluten-free flour you desire)
½ tsp baking soda
½ tsp salt
½ cup rolled oats
½ cup finely chopped walnuts
⅓ cup raspberry, strawberry, or apricot
preserves (be sure there is no sugar added!)

Instructions:

1. Preheat the oven to 350 degrees. 
   Line a baking sheet with parchment paper (or lightly spray with
   oil).
2. In a large mixing bowl, beat together applesauce, almond butter,
   maple syrup, flaxseeds, and vanilla.
3. Add the flour, baking soda, and salt.  Mix well.  Fold in oats and walnuts.
4. Roll 2 Tbsp of batter into a ball and place on baking sheet until
   you have 18 prepared dough balls. 
   Moisten your thumb and make a deep indent in the center of each
   cookie.  Place ½ tsp of jam in each
   indentation. 
5. Bake for 12-14 minutes, or until bottoms of cookies are
   golden-brown.
6. Remove cookies from oven and allow to cool on hot baking sheet for
   an additional 5 minutes, then remove to a cooling rack to finish cooling
   completely.