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.
Position a rack in the center of the oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.
Process the almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add the whole-wheat flour, oat flour, baking powder and salt. Whisk the 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 1-2 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, 15-17 minutes. Transfer to a wire rack to cool completely.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
128 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 71mg sodium; 14g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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