RASPBERRY-CHOCOLATE THUMBPRINT COOKIES

RASPBERRY-CHOCOLATE THUMBPRINT COOKIES image

Yield 2 dozen

Number Of Ingredients 12

1 cup whole almonds
1 1/2 cups whole-wheat pastry flour
1/2 cup oat flour
2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1/3 cup maple syrup
1/4 cup apple juice
1 tsp almond extract
1 tsp vanilla extract
1/3 cup bittersweet chocolate chips
2 Tbsp raspberry preserves

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.