Raspberry-Chocolate Thumbprint Cookies

As many of you may know, I'm a lover of food and the sweeter, the better! I've begun (well, re-begun) a healthy lifestyle and am always on the lookout for tasty treats which aren't too terribly bad for me. 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.

About 2 dozen cookies

Active Time: 30 minutes

Total Time: 1 hour

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

Preparation
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.

Tips & 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.

Nutrition per cookie: 128 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 71 mg sodium; 26 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 Carbohydrate Serving, Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 1/2 fat

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