1 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup apple sauce
1/2 cup maple syrup
1/4 teaspoon salt
5 tablespoons of jam
1 cup of pecans (this is an Easter treat! nuts are not every day foods or even every month)
Preheat oven to 350F.
Put pecans and oats into a food processor and pulse until coarsely ground.
Transfer to a large bowl and add flour, apple sauce, syrup and salt. Stir to combine well.
Roll walnut-sized balls of the dough in the palm of your hand to forum each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart.
Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation.
Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.