From Cooking the Whole Foods Way: by Christina Pirello

3 C whole wheat pastry flour
1-1/2 tsp baking powder
1/8 tsp sea salt
1 C brown rice syrup
1/2 C unsweetened, unsalted peanut or almond butter
2 tbs corn oil
1/4 C vanilla rice milk
1 tsp pure vanilla extract
unsweetened fruit preserves

Step 1: Combine flour, baking powder & salt in a large bowl
Step 2: Combine rice syrup, nut butter, corn oil, vanilla rice milk & vanilla in a small bowl
Step 3: Stir the wet mixture into the flour mixture and mix just enough to combine ingredients. Over mixing will result in tough cookies, and we want them to be chewy & gooey
Step 4: Roll the dough into 1 1/2 inch balls. Place about 1 inch apart on lightly oiled baking sheet. Moisten your thumb and press down in the center of each cookie, making a deep indentation. Fill the hole with unsweetened fruit preserves.
Step 5: Refrigerate the entire sheet of cookies 1 hour before baking.

Preheat oven to 325F. Bake 18-20 minutes or until cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet, which allows them to finish baking, but keeps the cookies soft & chewy.

***Click images to enlarge***