Lemon-Almond-Blueberry Thumbprint cookies

These are dense, nutty morsels...probably more like a granola bar than your average cookie, but still darn tasty.

The Ingredients:
2 c rolled oats
1 c almonds
3/4 c + 1 T flour
1 t baking powder
1/4 t salt
1/2 c agave nectar
1/4 c oil
1/4 c applesauce
zest of one large lemon
blueberry jam or preserves for filling

The Process:

1. In a food processor, blend oats into a coarse flour.  Set aside in a mixing bowl.
2. In food processor, pulse almonds until they form coarse crumbs.  Add to oats, along with flour, baking powder, and salt. Stir to combine.
3. Add agave, oil, applesauce, and lemon zest, and stir until all flour is incorporated.  Refrigerate for 10-15 minutes to allow mixture to firm up. 
4. Preheat oven to 350 degrees.
5. Roll dough into walnut-sized balls, and place on oiled cookie sheets.  (Dough will be sticky.)  Press your thumb or the back of a spoon into the center of each ball to make an indentation.  Fill each indentation with blueberry preserves.
6. Bake about 15 minutes.