Raspberry-Chocolate Thumbprint Cookies

Made it,
Loved it.

Serving size 24

Prep Time

Total Time 1HR

Ingredients

1 cup whole almond
1 ½ cup whole-wheat pastry flour (see note)
½ cup oat flour (see note)
2 tsp baking powder
¼ tsp salt
⅓ cup light oil, such as safflower or canola
⅓ cup maple syrup
¼ cup apple juice
1 tsp almond extract
1 tsp vanilla extract
⅓ cup chocolate chips, preferably bittersweet
2 Tbsp raspberry preserve

Directions

1. 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.

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. 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.

3. 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.

4. 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.

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.