Raspberry-Chocolate Thumbprint Cookies (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Raspberry-Chocolate Thumbprint Cookies

http://www.eatingwell.com/recipes/raspberry_chocolate_thumbprint_cookies.html

From EatingWell:  December 2006

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.

About 2 dozen cookies | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

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.

Nutrition

Per cookie : 128 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 2 g Fiber; 71 mg Sodium; 26 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 Carbohydrate Serving, Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 1/2 fat

Tips & Notes