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1
Preheat oven to 350F.
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2
Place walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes.
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3
Lightly brush 3 baking sheets with oil or line with parchment paper; set aside.
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4
Meanwhile, put oats in food processor and pulse on/off 6 times.
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5
Add rice flour, salt, cinnamon, allspice and nutmeg and process to blend.
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6
Scrape down sides of bowl with rubber spatula, pulse 2 more times to thoroughly combine.
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7
Transfer mixture to large bowl.
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8
While walnuts are still warm, grind them to a paste in food processor.
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9
Add oil, rice syrup, maple syrup and vanilla and process until blended and smooth.
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10
Add mixture to dry ingredients and mix until just blended.
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11
(Dough will be sticky.)
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12
Scoop out heaping teaspoonfuls of dough.
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13
Roll into balls and flatten to form cookies about 1 3/4 inches in diameter.
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14
(Its helpful to dip hands and utensils in water when working with this sticky dough.)
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15
With your thumb, make a deep indentation in center of each cookie.
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16
Fill each indentation with about 1/4 teaspoon fruit preserves.
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17
Place cookies on prepared baking sheets, spacing about 2 inches apart.
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18
Bake until bottoms are lightly browned, about 10 minutes.
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19
Transfer cookies to wire racks to cool.
