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Raspberry-Chocolate Thumbprint Cookies
“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.”
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
1Position 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.
2Process 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.
3Form 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.
4Bake 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.