Skip to Navigation Skip to Main Content Skip to Footer

Raspberry-Chocolate Thumbprint Cookies

Raspberry-Chocolate Thumbprint Cookies

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

Prep Time

30 minutes

Total Time

1 hour


  • 1cup whole almonds
  • 1 1/2cups whole-wheat pastry flour
  • 1/2cup oat flour
  • 2teaspoons baking powder
  • 1/4teaspoon salt
  • 1/3cup light oil, such as safflower or canola
  • 1/3cup maple syrup
  • 1/4cup apple juice
  • 1teaspoon almond extract
  • 1teaspoon vanilla extract
  • 1/3cup chocolate chips, preferably bittersweet
  • 2tablespoons raspberry preserves


  1. 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.
  2. 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.
  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 teaspoon preserves.
  4. 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.


Oat flour is made from finely milled whole oats. To make your own, grind oats in a blender or food processor until they’re the texture of flour.

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. Store in an airtight container in the freezer.

Store in an airtight container for up to 2 days.

Nutrition Facts

Per serving (recipe makes about 2 dozen cookies)

Calories 128kcal
Carbohydrate Total 14g
Added Sugars 5g
Fiber 2g
Total Fat 7g
Saturated Fat 1g
Mono Saturated Fat 4g
Cholesterol 0mg
Sodium 71mg
Protein 2g
Potassium 25mg
Calcium 13mg
Folate 3mcg
Omega-6 1g
Vitamin E 3mg

© Meredith Operations Corporation. All rights reserved. Used with permission.