Low-fat Blueberry Chocolate Thumbprint Cookies
Cookies are always popular, try these cookies, enjoy tasty and you will not feel guity.
Ingredients
| 1 | cup |
almonds
whole |
* |
| 1 ½ | cups |
whole-wheat pastry flour
|
|
| ½ | cup |
oat flour
|
* |
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
canola oil
|
|
| ⅓ | cup |
maple syrup
pure |
|
| ¼ | cup |
apple juice
|
|
| 1 | teaspoon |
almond extract
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
chocolate chips (semi-sweet)
or bittersweet |
* |
| 3 | tablespoons |
fruit jam
blueberry or other kind |
Directions
Position rack in center of oven, preheat to 350°F.
Line a baking sheet 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 canola oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.
Add the wet ingredients to the dry ingredients, stir to combine.
To knead the dough together; add 1 to 2 tablespoons extra apple juice if the mixture is too crumbly.
Form level 1 tablespoonful of dough into balls and place on the prepared baking sheet about 1½ inches apart.
Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon.
Place 2 or 3 chocolate chips in each indentation, then cover with ¼ teaspoon jam.
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.
Nutrition Facts
Serving Size 43g (1.5 oz)
