Line a cookie sheet with parchment paper or tin foil.
In the work bowl of the food processor, pulse the walnuts until they are coarsely ground.
Add the Keto Chow and pulse again until mixed.
Add the coconut oil and syrup and blend on low until it starts to form a dough.
Allow the dough to sit for 5 minutes to firm up and hold its shape.
Using a tablespoon divide the dough into 12 pieces. Roll each piece into a ball and place on the prepared cookie sheet.
Flatten the balls into rounds and make an indentation in the center of each one with your thumb.
Place ½ teaspoon of jam in each indentation.
Bake at 350 degrees for 15 minutes, or until they are beginning to brown on the bottom.
Allow to cool completely, store in an airtight container in the fridge for up to a week.
Notes
Each food processor will grind the walnuts to a different level of powder. The cookies still taste the same but may be a little harder to handle with not as smooth edges if the walnuts are not ground as small. I flattened the cookie dough balls with a cup bottom.