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Raspberry-Chocolate Thumbprint Cookies

Source: © EatingWell Magazine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  about 2 dozen 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.

Make Ahead Tip: Store in an airtight container for up to 2 days.
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

Note: 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.
Raspberry-Chocolate Thumbprint Cookies Recipe at
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.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Nutty Cookies
 Filled Cookies
Nutrition Facts per Serving
Yield:   about 2 dozen cookies
Calories: 128
Fat, Saturated: 1g
Fiber: 2g
Carbohydrates, Total: 14g
Sodium: 71mg
% Cal. from Fat: 49%
Fat. Total: 7g
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Kathleen Reviewed: 02/09/2012
Dry & Tasteless
I made these cookies for Christmas but after trying one and then having my husband try one, we both concurred that we couldn't serve these. You couldn't pick one up without having it crumble before getting it to your mouth. The chocolate and jam tasted OK but the cookie was tasteless. Don't bother.
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