Raspberry-Chocolate Thumbprint Cookies

Raspberry-Chocolate Thumbprint Cookies

Makes: about 2 dozen cookies
Active Time: 30 minutes
Total Time: 1 hour

These cookies taste decadent, yet are made with ingredients that have healthful benefits: oats, almonds, fruit and chocolate. The thumbprints are versatile as well - use a different type of filling or different extracts to create a completely different cookie.

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Ingredients

  • 1 cup whole almonds
  • 1 1/2 cups whole-wheat pastry flour, (see Note)
  • 1/2 cup oat flour, (see Note)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup light oil, such as safflower or canola
  • 1/3 cup maple syrup
  • 1/4 cup apple juice
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips, preferably bittersweet
  • 2 tablespoons raspberry preserves

Preparation

  1. Position rack in center of oven; preheat to 350°F. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.
  2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.
  3. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.
  4. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 2 days.

Notes: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.

Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. It can replace a portion of all-purpose flour in many baking recipes and adds an oat flavor and texture.

Nutrition Facts

  • Servings Per Recipe 24
  • Amount Per cookie
  • Calories 128
  • % Daily values *
  • 11% Total Fat 7g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 4g
  • 0% Cholesterol 0mg
  • 1% Potassium 25mg
  • 3% Sodium 71mg
  • 5% Total Carbohydrate 14g
    • 8% Dietary Fiber 2g
    • Sugars 6g
  • 4% Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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