Raspberry-Chocolate Thumbprint Cookies
From: EatingWellThese 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.
Servings: about 2 dozen cookies
Prep: 30 mins
Total: 1 hr
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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
Directions
1. Position rack in center of oven; preheat to 350 degrees 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: 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.
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.
MAKE AHEAD TIP: Store in an airtight container for up to 2 days.
Nutrition Facts
Calories 128, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 71 mg, Carbohydrate 14 g, Fiber 2 g, Protein 2 g, Potassium 26 mg. Exchanges: Starch 0.5,Other Carbohydrate 0.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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