Raspberry Chocolate Thumbprint Cookies
by cindybizal
Raspberry Chocolate Thumbprint Cookies
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INGREDIENTS
- 1 cup whole almonds
- 1 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 1/4 cup apple juice
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chunks preferably bittersweet
- 2 tablespoons raspberry preserves
INSTRUCTIONS
1. Position rack in center of oven; preheat to 350 degrees. 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 hte 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.
Make Ahead Tip: Store in an airtight container for up to 2 days.
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.
NOTES
Make Ahead Tip: Store in an airtight container for up to 2 days.
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.
cindybizal
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (25g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 69 | ||
| Calories from Fat: 28 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 1.9g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 538.8mg | 19 % | |
| Potassium 77.4mg | 2 % | |
| Total Carbohydrate 9.9g | 3 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 8.3g | ||
| Protein 2.2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 69
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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