This cookie is a standard macrobiotic one--I've never met anyone who didn't like it. To make it with less simple sugars, use the barley malt syrup. If you bake, you will find it's a good ingredient to get over sugar.

Preheat oven to 350 °

Mix together dry ingredients:

1 cup almonds, ground finely in blender or food processor

1 cup rolled oats (cooks in 5 minute type)

1 cup whole/wheat pastry flour—scant

¼ tsp cinnamon

Pinch salt

Mix together wet ingredients:

½ cup maple syrup or barley malt syrup

½ cup canola oil

Add wet ingredients to dry ingredients, mix well.

Form into a ball about the size of a walnut.

Place on oiled cookie sheet.

Make an indention with your thumb in the center of ball, the sides will spread out a bit . . .

(but not too much or the dough will crack)

Fill the center of the indention with

1 tsp sugarless jam—strawberry is the all time favorite

Bake at 350 ° for 23-25 minutes. They will turn a bit brownish on the edge only, but will be firm.