If you have never used the Whole Wheat Pastry Flour which is recommended then you really are in for a treat! It makes delicious tasting food that is still good for you. I use it often for pancakes, cookies, dessert breads etc. Have fun and let me know if you try this recipe and how it turns out!! ~Marie
These 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.
Yields 2 dozen cookies
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
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.
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.
Serving Size 1 cookie
Amount Per Serving
Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Saturated Fat 1.1g 6%
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 27mg 1%
Total Carbohydrates 14.2g 5%
Dietary Fiber 1.0g 4%
Vitamin A 0% • Vitamin C 2% • Calcium 4% • Iron 4%