Low-fat Blueberry Chocolate Thumbprint Cookies

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.