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Walnut Raspberry Jam Thumbprints
Serves 12.
Heart-healthy ingredients such as whole grain flour, oats, and olive oil easily replace the typical white flour, refined sugar, and butter often found in this classic cookie.
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Try making your own chia jam by mixing 2 cups (500 mL) cooked berries with 2 Tbsp (30 mL) chia seeds and some lemon and maple syrup, to taste.
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Ingredients
- 1 cup (250 mL) regular rolled oats
- 3/4 cup (180 mL) whole grain spelt flour or gluten-free all-purpose flour
- 1/4 tsp (1 mL) baking powder
- Pinch of cinnamon
- 1/4 tsp (1 mL) sea salt
- 1 tsp (5 mL) vanilla extract
- 1/3 cup (80 mL) extra-virgin olive oil
- 1/3 cup (80 mL) maple syrup
- 1/3 cup (80 mL) walnuts, ground
- 2 Tbsp (30 mL) low-sugar raspberry jam
Nutrition
Per serving:
- calories 164
- protein 4g
-
fat
9g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
19g
- sugars 6g
- fibre 2g
- sodium 47g
Directions
01
Preheat oven to 350 F (180 C) and line baking sheet with parchment paper.
02
Grind oats in blender until coarse flour is formed. In medium bowl, combine oat flour with spelt or gluten-free flour, baking powder, cinnamon, and salt. In separate bowl, add vanilla, oil, and maple syrup. Add wet ingredients into dry, and stir until combined.
03
Form balls out of 1 Tbsp (15 mL) sized scoops and roll in ground walnuts. Place balls on parchment paper-lined baking sheet, and gently, with the tip of your finger, create a divot. Spoon about 1/2 tsp (2 mL) jam into centre of each cookie, then bake for 15 to 20 minutes, or until golden.
