Low-fat Blueberry Chocolate Thumbprint Cookies

Name: Low-fat Blueberry Chocolate Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almonds whole; 1 1/2 cups pastry flour, whole wheat; 1/2 cup oat flour; 2 teaspoons baking powder; 1/4 teaspoon salt; ⅓ cup canola oil; ⅓ cup maple syrup pure; 1/4 cup apple juice; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1/4 cup chocolate chips (semi-sweet) or bittersweet; 3 tablespoons fruit jam blueberry or other kind

Servings: persons

1 cup almonds whole
1 1/2 cups pastry flour, whole wheat
1/2 cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
⅓ cup canola oil
⅓ cup maple syrup pure
1/4 cup apple juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup chocolate chips (semi-sweet) or bittersweet
3 tablespoons fruit jam blueberry or other kind

1
Position rack in center of oven, preheat to 350F.
2
Line a baking sheet with parchment paper or a nonstick baking mat.
3
Process almonds in a blender in 2 batches until finely ground.
4
Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt.
5
Whisk canola oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.
6
Add the wet ingredients to the dry ingredients, stir to combine.
7
To knead the dough together; add 1 to 2 tablespoons extra apple juice if the mixture is too crumbly.
8
Form level 1 tablespoonful of dough into balls and place on the prepared baking sheet about 1 1/2 inches apart.
9
Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon.
10
Place 2 or 3 chocolate chips in each indentation, then cover with 1/4 teaspoon jam.
11
Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes.
12
Transfer to a wire rack to cool completely.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup almonds whole, 1 1/2 cups pastry flour, whole wheat, 1/2 cup oat flour, 2 teaspoons baking powder, and more.

Yes, Low-fat Blueberry Chocolate Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!