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Walnut Raspberry Jam Thumbprints

Serves 12.


    Walnut Raspberry Jam Thumbprints

    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.


    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.


    Walnut Raspberry Jam Thumbprints


    • 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


    Per serving:

    • calories164
    • protein4g
    • fat9g
      • saturated fat1g
      • trans fat0g
    • carbohydrates19g
      • sugars6g
      • fibre2g
    • sodium47g



    Preheat oven to 350 F (180 C) and line baking sheet with parchment paper.


    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.


    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.


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    This recipe is part of the Heart-Healthy Vegan Desserts collection.



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