Raspberry-Chocolate Thumbprint Cookies

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.

Tips & Notes

• 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

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

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