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Raspberry-Chocolate Thumbprint Cookies
Source: Eating Well

A healthy cookie that will satisfy your chocolate cravng.

Rating:
Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Easy

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
1 Fat , 1/2 Other Carbs , 1/2 Starch
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 cup  whole almonds
1 1/2 cup  Flour, pastry, wheat, soft, whole grain
0 1/2 cup  Flour, oat, whole grain
2 tsp  low sodium baking powder
0 1/4 tsp  salt
0.3333 cup  canola oil
0.3333 cup  maple syrup
0 1/4 cup  Juice, apple
1 tsp  almond extract
1 tsp  vanilla extract
0.3333 cup  semi sweet chocolate chips
2 tbsp  Preserves, raspberry, fruit sweetened
Directions
  1. 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.
  2. Process almonds in a blender in 2 batches until finely ground.
  3. Transfer to a large bowl and add whole wheat flour, oat flour, baking powder and salt.
  4. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.
  5. Add the wet ingredients to the dry ingredients and stir to combine.
  6. Use your hands to knead the dough. Add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.
  7. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart.
  8. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon.
  9. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.
  10. 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.

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