Day 9: Healthy Baking! Raspberry Thumbprint Cookies

Who knew baking healthy was so much FUN!
These cookies are vegan, wheat-free and sugar-free {as in no refined sugar}.
What?
Who am I? Baking healthy today was making my heart sing!
Remember I mentioned that Stephanie and I discovered ways in which I battle myself as I strive to embrace eating & living healthy and whole? Well one of the ways I battle myself is by baking sweet treats that sabotage my efforts to eliminate sugar from my diet. Stephanie and I have spoken at length about this obstacle. There will always be a time and a place for baking with sugar and sprinkles, but why not bake treats that are healthier to nibble on and less sabotaging? This is a big part of the journey for me.
Finding JOY in baking healthy!
Honestly.  It's the best of both worlds as far as I'm concerned.
I hope you'll make these cookies. I've always loved a cookie baked with jam. These cookies are sprinkled with sea salt and toasted pumpkin seeds.
Here's what you need to bake these scrumptious cookies. Raspberry Almond Thumbprint Cookies
Recipe modified from Eat, Drink & Be Vegan~
3/4 cup barley flour
2/3 cup oat flour
1/2 cup crushed, toasted walnuts
1 teaspoon Stevia sweetener
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon coarse salt
1/4 cup maple syrup
2 Tablespoons brown rice syrup
1 teaspoon vanilla extract
1/2 teaspoon almond
1/4 cup organic canola oil
1/2 cup sugar-free raspberry preserves or preserves of choice
Maldon sea salt flakes & toasted pumpkin seeds for sprinkling
Preheat oven to 325 degrees.
Line baking sheet with parchment paper.
Lightly pulse toasted walnuts in food processor. Add flours to a large bowl. Add the walnuts, Stevia, baking powder cinnamon, and salt. Stir until well combined. Stir together maple syrup & brown rice syrup. Add the oil and extracts. Add the wet mixture to dry. Gently stir to combine. Spoon batter onto cookie sheet lined with parchment paper. Using the handle of a kitchen utensil, make a little hole in the middle of each cookie. If the preserves are not sweet enough sweeten them with Stevia. Fill each cookie with raspberry preserves. Sprinkle each cookie with toasted pumpkin seeds and Maldon Sea Salt Flakes. Bake at 325 degrees for 15 minutes until golden brown around the edges. Let cool on cookie sheet for 1-2 mins. Transfer to cooling rack. I'll have to say, I ate too many of these cookies.
You're going to love this recipe!
I'm in love with baking healthy!
Here's to healthy, whole eating & living!
 
Hope you're having a lovely week!
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