Raspberry Thumbprint Cookies

 FOK recipe

INGREDIENTS

1⁄2 cup unsweetened applesauce

1⁄4 cup almond butter

1⁄3 cup pure maple syrup

1 tablespoon ground flaxseed

2 teaspoons pure vanilla extract

1 3⁄4 cups oat flour

(you can make your own; see tip)

1⁄2 teaspoon baking soda

1⁄2 teaspoon sea salt

1⁄2 cup rolled oats

1⁄2 cup walnuts

finely chopped

1⁄3 cup raspberry jam

60 min

9 Servings 

Add

Makes 18 cookies.

The serving size is 2 cookies, so enjoy throughout the week as a snack or dessert.

Thumbprint cookies are a holiday favorite. Though our recipe uses a traditional raspberry filling, you can package these as a special gift by customizing the jam flavor to suit your lucky recipient.

GET READY

1

Preheat the oven to 375°F. Line baking sheets with parchment paper.

2

MAKE BATTER

In a large bowl, combine applesauce, almond butter, maple syrup, flaxseed, and vanilla. Mix until relatively smooth. 

Add oat flour, baking soda, and salt, and mix well. Fold in oats and chopped walnuts.

BRING IT TOGETHER

3

BAKE

For each cookie, roll about 2 tablespoons of dough into a ball and place on prepared sheets. (You can space them closely together—they don’t spread much during baking.) Moisten your thumb (or index finger) and press a well into center of each cookie, then spoon about ½ teaspoon of jam into each.

Bake until tops of cookies are golden brown, 15 to 20 minutes. Remove baking sheets from oven and let stand for 5 minutes, then transfer cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days.

YOU'LL NEED

baking sheets

parchment paper

​wire rack

RECIPE TIPS

Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).

Oat Flour: Make your own oat flour by placing oats in the bowl of your food processor and pulsing the oats until they are ground into a powder-like consistency. 1¼ cups of oats make 1 cup oat flour.