Raspberry Chocolate Cookies

The oats and almonds in these cookies provide “good fat” and protein to boost energy and warm your body. As for the benefits of the chocolate--do you really need any convincing?

Ingredients:

• 1 cup whole almonds
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup light oil, such as safflower or canola
• 1/3 cup maple syrup
• 1/4 cup apple juice
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips, preferably bittersweet
• 2 tablespoons raspberry preserves

Preparation:
Position rack in center of oven and preheat to 350°. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat. Grind almonds in two batches until fine. Transfer to a large bowl and add whole wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.

Add the wet ingredients to the dry ingredients and stir. Use your hands to knead the dough together; add 1-2 tablespoons of additional apple juice if the mixture is too crumbly. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, and then make an indentation in the center using your thumb or a small spoon.

Place a few chocolate chips in each indentation. Cover with 1/4 teaspoon preserves. Bake the cookies, one batch at a time, until golden around the edges, about 15 to 17 minutes.

Transfer to a wire rack and let cool.