Raspberry-Chocolate Thumbprint Cookies

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.

Nutritional information:

Serving Size 1 cookie
Amount Per Serving

Calories 116

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%

Sugars 5.1g 

Protein 2.1g

Vitamin A 0% • Vitamin C 2% • Calcium 4% • Iron 4%

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