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 rolled in chopped almonds and filled with cherry jam, but you can use any type of jam or nuts.

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Recipe Summary test

total:
1 hr 15 mins
Servings:
48

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.

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  • Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and 2/3 cup almonds until thoroughly incorporated. (The dough will be stiff.)

  • Divide the dough into quarters. Roll each quarter into a 9-inch "log." Slice the log into 12 equal pieces. Roll each piece into a ball. Place the remaining 2/3 cup chopped almonds on a small plate. Roll each ball in the nuts, pressing as needed to help them adhere. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam.

  • Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.

Tips

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.

Equipment:

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 slivered almonds: Place almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

1 1/2-inch cookie
91 calories; protein 1.8g; carbohydrates 14.1g; dietary fiber 1.4g; sugars 8.4g; fat 3.8g; saturated fat 1g; cholesterol 7.8mg; vitamin a iu 11.4IU; vitamin c 0.3mg; folate 11.1mcg; calcium 24.5mg; iron 0.8mg; magnesium 19.3mg; potassium 65.5mg; sodium 37.3mg; added sugar 8g.

1 other carbohydrate, 1 fat

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