Raspberry-Chocolate Thumbprint Cookies
- 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.
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.