Raspberry-Chocolate Thumbprint Cookies

Raspberry-Chocolate Thumbprint Cookies

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 cup whole almonds
  • 1½ cups whole-wheat pastry flour, (see Note)
  • ½ cup oat flour, (see Note)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup light oil, such as safflower or canola
  • ⅓ cup maple syrup
  • ¼ cup apple juice
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate chips, preferably bittersweet
  • 2 tablespoons raspberry preserves


  • Active

  • Ready In

  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 ¼ 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.
  • 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 information

  • Serving size: 1 cookie
  • Per serving: 126 calories; 7 g fat(1 g sat); 2 g fiber; 14 g carbohydrates; 2 g protein; 4 mcg folate; 0 mg cholesterol; 6 g sugars; 5 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 43 mg calcium; 0 mg iron; 67 mg sodium; 67 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ other carbohydrate, 1½ fat

Reviews 2

December 10, 2014
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By: EatingWell User
Despite the healthy ingredients, these cookies came our dry and very crumbly. I'd read the previous review and attempted to correct for the recipe by adding an egg. Maybe it helped but there's just too much while wheat flour and next time, I'd decrease it to one cup max. Pros: Good ingredients Cons: Dry
March 20, 2012
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By: EatingWell User
Dry and not enough jam Do you have any idea why these cookies tasted dry? I substituted whole-wheat pastry flour with 1/2 cake flour and 1/2 ww flour and used apple sauce instead of apple juice. Also, they did not stay crunchy even though I stored them in an dry air-tight container. Was my substitutions the cause of overly dry cookies? Pros: cookie flavor was good, Cons: 1/4 tsp preserves was not enough -
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