RASPBERRY-CHOCOLATE THUMBPRINT COOKIES
Steps:
- 1. Position rack in center of oven; preheat to 350 degrees. Line baking sheet with parchment paper. 2. Process almonds in a blender in two 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, amond 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 1-2 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 tsp preserves. 4. Bake the cookies, one batch at a time, until golden around the edges, 15-17 minutes. Transfer to a wire rack to cool completely.
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