Heart-Healthy Classic Thumbprint Cookies
Indulge in the guilt-free goodness of these Heart-Healthy Classic Thumbprint Cookies, a wholesome twist on the traditional treat! Crafted with nutrient-rich almond flour, whole wheat flour, and rolled oats, these cookies skip the refined sugars and butter in favor of unsweetened applesauce, pure maple syrup, and extra-virgin olive oil. The result? A soft, melt-in-your-mouth texture paired with the warm aroma of cinnamon. Topped with a dollop of fruity preserves, such as raspberry or apricot, these cookies are as delightful to look at as they are to eat. Ready in just 30 minutes, they’re perfect for a quick and satisfying snack that doesn’t skimp on flavor or nutrition. Whether you’re searching for a diabetic-friendly dessert, a heart-conscious indulgence, or simply a better-for-you cookie, this recipe will hit the sweet spot!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup whole wheat flour
- 0.5 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 cup unsweetened applesauce
- 0.25 cup pure maple syrup
- 0.25 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 large egg white
- 0.5 cup fruit preserves (such as raspberry or apricot)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, whole wheat flour, rolled oats, baking powder, baking soda, and cinnamon until well combined.
In another bowl, mix together the applesauce, maple syrup, olive oil, vanilla extract, and egg white until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined into a soft dough.
Use a tablespoon to scoop out tablespoons of dough and roll each one into a ball using your hands.
Place the dough balls on the prepared baking sheet, leaving about 2 inches apart.
Gently press the center of each dough ball with your thumb or the back of a small spoon to create a small indentation.
Fill each indentation with about 1/2 teaspoon of the fruit preserves.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 111.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
