Raspberry-Chocolate Thumbprint Cookies

Raspberry-Chocolate Thumbprint Cookies
Raspberry-Chocolate Thumbprint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • RECIPE INGREDIENTS

  • 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.

Directions

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.

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