This healthy chocolate thumbprint cookie recipe incorporates dried cranberries and toasted hazelnuts into the chocolate cookie dough before it's rolled into jam-filled cookies. Here the cookies are drizzled with chocolate icing, filled with raspberry jam and topped with a whole hazelnut. You can elaborate on this basic recipe and use any type of jam, icing or nut for a plate of mixed cookies.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Tips: White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
1 1/2-inch cookie
93 calories; protein 1.6g; carbohydrates 14g; dietary fiber 1.3g; sugars 8.4g; fat 4.2g; saturated fat 1g; cholesterol 7.8mg; vitamin a iu 11.9IU; vitamin c 0.5mg; folate 13.2mcg; calcium 19.9mg; iron 0.9mg; magnesium 16.1mg; potassium 64mg; sodium 37.3mg; added sugar 8g.