- 1 cup whole almonds
- 1 1/2 cups whole -wheat pastry flour
- 1/2 cup oat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup safflower oil
- 1/3 cup maple syrup
- 1/4 cup apple juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup dark chocolate chips
- 2 tablespoons raspberry preserves
Sorry for the late post, crazy busy catering this week
Unfortunately, due to our hectic schedules, we don’t plan too much for our holiday meal. Right now I know that I have a Smithfield ham defrosting in my refrigerator and that I’m baking chocolate raspberry thumbprint cookies for our Christmas dinner and that’s about it. It magically all comes together the day before with some time and inspiration.
Seeing Ava’s post yesterday gave me an idea. After Thanksgiving this year we posted our meal and menu, realizing in hind sight that you could have used that post a few days earlier, so why two cookie recipes in one week? Why not have a Clean eating cookie swap? My idea is two fold; first, if you have the time this weekend, go ahead bake a few batches of clean cookies or holiday treats and throw a gathering with your friends where you can swap goodies. Second, if you don’t have the time, let’s do our swap online! I only have the one tried and true clean cookie recipe that I’ve been using for years for the holidays. I found this recipe in an issue of Eating Well magazine many years ago. It went over so well that I added it to my recipe binder. We’d love to swap recipes with you through this post.
What’s your favorite recipe?
Raspberry-chocolate thumbprint cookies
preheat oven to 350*. coat a baking sheet with cooking spray or line with parchment paper
process almonds in a blender in 2 batches until finely ground. transfer to a large bowl. add whole wheat flour, oat flour, baking powder and salt. whisk oil, syrup, apple juice, almond and vanilla extracts in a medium bowl. add wet ingredients to dry ingredients; stir to combine. Using your hands, knead the dough together; add 1 to 2 tablespoons of 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 for 15-17 minutes until golden around the edges. transfer to a wire rack to cool completely
128 calories per cookie, 7g fat, 2g protein, 2g fiber, 71 mg sodium, 14g carbohydrates