Thumb Print Cookies

1- Cup Ground Almonds   
1-Cup Rolled Oats     
1-Cup Brown Rice Flour  
1/4 tsp Cinnamon    
1- Cup Ground Almonds        
4oz  Raspberry Jam
1-Cup Rolled Oats
1/2 Cup Olive Oil   
1-Cup Brown Rice Flour                        
1/2 Cup Maple Syrup  
1/4 tsp Cinnamon pinch of sea salt

Grind Almonds and Oats into a course flour. Combine all dry ingredients in a bowl. In a separate bowel blend oil and maple syrup until creamy. Combine wet and dry ingredients just until combined. Refrigerate dough for 1/2 hour then form into walnut sized balls and place on oiled or non-stick cookie sheet. Press thumb lightly in center of each ball and fill with 1/4 teaspoon raspberry jam or your favorite jam or preserves. Bake 350 Degrees for 10-15 minutes until golden brown.