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Food

Walnut Raspberry Jam Thumbprints

Serves 12.

Written by
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. [callout] 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. [/callout]

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.

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