Healthy, Lovely Raspberry-Chocolate Cookies

These thumbprint 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.

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

1. Position rack in center of oven; preheat to 350F. Coat a baking sheet with cooking spray or line with parchment paper.

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.

3. 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.

4. 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.

5. 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.

Makes 24 cookies.

Recipe 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.

Recipe Nutrition
Per cookie: 128 calories; 7 g fat (1 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 71 mg sodium; 26 mg potassium.

Exchanges: 1 carbohydrate serving, 1/2 starch, 1/2 other carbohydrate, 1 1/2 fat.

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Rokcy Less
Past Member 1 years ago

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Nimue Pendragon
Nimue Pendragon2 years ago


Lynn C.
Lynn C.3 years ago

Maybe this will tempt my parents away from their ordinary cookies. Thanks.

Anne F.
Anne F.3 years ago

Love the idea of chocolate chips under the jam! Thanks

Jennifer C.
Past Member 4 years ago

The recipe sounds good. Love it. Thanks for sharing.

Laura M.
Past Member 4 years ago

Om nom nom!!!

Susan J.
Susan J.4 years ago

Mmmmm... Yummy! This is a combination of some of my favorite ingredients!

Jane Ketterman
Jane Ketterman4 years ago

they sound delish...I can't wait to make them

Leanne T.
Leanne T.5 years ago

I can't wait to make these! Thank you!

Sara C.
Sara C.5 years ago

i have made these cookies 3 times since i read this recipe- including a batch for my husband to take to work. and my 2 year old loves them. they are soooo delicious. with a healthy twist.