Raspberry Chocolate Cookies

    The oats and almonds in these cookies provide “good fat” and protein to boost energy and warm your body. As for the benefits of the chocolate–do you really need any convincing?


    • 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 light oil, such as safflower or canola
    • 1/3 cup maple syrup
    • 1/4 cup apple juice
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 1/3 cup chocolate chips, preferably bittersweet
    • 2 tablespoons raspberry preserves

    Position rack in center of oven and preheat to 350°. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat. Grind almonds in two batches until fine. Transfer to a large bowl and add whole wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.

    Add the wet ingredients to the dry ingredients and stir. Use your hands to knead the dough together; add 1-2 tablespoons of additional 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, and then make an indentation in the center using your thumb or a small spoon.

    Place a few chocolate chips in each indentation. Cover with 1/4 teaspoon preserves. Bake the cookies, one batch at a time, until golden around the edges, about 15 to 17 minutes.

    Transfer to a wire rack and let cool.

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