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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Raspberry-Chocolate Thumbprint Cookies

Source: Eating Well

A healthy cookie that will satisfy your chocolate cravng.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	89.4

Total Carbs	11.9 g

Dietary Fiber	0.9 g

Sugars	3.4 g

Total Fat	4.3 g

Saturated Fat	0.8 g

Unsaturated Fat	0.9 g

Potassium	0.0 mg

Protein	1.2 g

Sodium	25.3 mg

Dietary Exchanges 4.3 Fat, 0.0 Fruits, 0.3 Other Carbs, 0.4 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Raspberry-Chocolate Thumbprint Cookies 1.0
1 cup whole almonds 1.5
1 1/2 cup Flour, pastry, wheat, soft, whole grain 0.5
0 1/2 cup Flour, oat, whole grain 2.0
2 tsp low sodium baking powder 0.25
0 1/4 tsp salt 0.3333
0.3333 cup canola oil 0.3333
0.3333 cup maple syrup 0.25
0 1/4 cup Juice, apple 1.0
1 tsp almond extract 1.0
1 tsp vanilla extract 0.3333
0.3333 cup semi sweet chocolate chips 2.0
2 tbsp Preserves, raspberry, fruit sweetened

Directions

Position rack in the center of the oven oven. Preheat to 350 degrees 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 and stir to combine.
Use your hands to knead the dough. 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.