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.

Makes about 2 dozen cookies

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per cookie: 128 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 14 g carbohydrate; 2 g protein; 2 g fiber; 71 mg sodium; 26 mg potassium.

1 Carbohydrate Serving

TIP: 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.

Very good! A bit time intensive, but a tasty and pretty result. My family is already asking for another batch ...

Karen, Ann Arbor, MI

I loved these. My husband didn't think they were "sinful" enough. So I made the cookies smaller and increased the size of the thumbprint to fit more chocolate/raspberry - very tasty.

Anonymous

I was excited to make these - they turned out to be pretty good, but not as good as I expected. Maybe my hopes were too high, give them a try.

Anonymous, Troy, NY

My 12-year-old niece enjoyed helping shape these cookies. They have a complex blend of flavors and textures, and they're not as sweet as most cookies.

Anonymous, Bellingham, WA