¾ cup walnut halves
1 cup pecan halves
½ teaspoon kosher salt (if using regular salt cut back to ¼ teaspoon)
¾ teaspoon cinnamon
⅓ cup melted coconut oil
⅓ cup maple syrup
1 ⅓ cup gluten free oat flour
½ cup brown rice flour
Fruit spread or jams of your choice (ideally refined sugar free ones)
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Line a small baking sheet with parchment paper. Place the walnut and pecan halves on the baking sheet and lightly toast in the oven for about 6 – 9 minutes or until they smell nutty and fragrant. Set aside to cool completely.
Once the nuts are completely cooled, add them to the bowl of a food processor and pulse until the nuts are finely ground (about 12 – 18 quick pulses).
In a medium sized bowl, whisk together the ground nuts, oat flour, brown rice flour, salt, and cinnamon. Then add in the melted coconut oil and maple syrup and stir until everything comes together in a thick dough.
Roll roughly 2 tablespoons worth of dough into a ball and place onto your prepared baking sheets. Using your thumb, gently press an indentation into the middle of each ball and then fill each indentation with approximately ¾ teaspoon of jam.
Bake for 11 – 14 minutes or until the cookies are lightly browned. Cool the cookies on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.