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Walnut Raspberry Jam Thumbprints

Serves 12.

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    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.

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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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    Walnut Raspberry Jam Thumbprints

    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:

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

    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.

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

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