Day 9: Healthy Baking! Raspberry Thumbprint Cookies

Almond Thumbprint Cookies {Vegan & Wheat-Free} 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? Almond Thumbprint Cookies {Vegan & Wheat-Free} 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? Photobucket 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. Photobucket 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. Photobucket Add flours to a large bowl. Photobucket Add the walnuts, Stevia, baking powder cinnamon, and salt. Photobucket Photobucket Stir until well combined. Photobucket Stir together maple syrup & brown rice syrup. Photobucket Add the oil and extracts. Photobucket Add the wet mixture to dry. Photobucket Gently stir to combine. Spoon batter onto cookie sheet lined with parchment paper. Photobucket Using the handle of a kitchen utensil, make a little hole in the middle of each cookie. Photobucket Photobucket If the preserves are not sweet enough sweeten them with Stevia. Photobucket Fill each cookie with raspberry preserves. Photobucket Photobucket Sprinkle each cookie with toasted pumpkin seeds and Maldon Sea Salt Flakes. Photobucket Bake at 325 degrees for 15 minutes until golden brown around the edges. Photobucket Let cool on cookie sheet for 1-2 mins. Transfer to cooling rack. Photobucket 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!
  Photobucket
Hope you're having a lovely week!
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13 comments:

  1. Now I want some healthy cookies!! Yum!!!

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    1. You can add sprinkles to these Kristan!
      I won't tell!
      xo

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  2. Ooo...those are so pretty, Teresa! I love jam cookie, too...and I never make them. Maybe I'll start now with yours! :)

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    1. Baking healthy is like a science-experiment of sorts.
      I kept waiting on the powdered sugar & sprinkles!
      xo
      You really would love these!
      I ate like 10!
      xo

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  3. I want some 'o these T!!! Healthy baking right up my alley :) XO

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    1. Thought of you when I added the Stevia to this recipe!
      You need these this morning with your coffee in Telluride!
      Wish I was in the coffee house with you!
      xo

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  4. These look wonderful! I love jam thumbprint cookies so will be anxious to try this healthy recipe! Thank you :)

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  5. These are beautiful Teresa! And look DELICIOUS!! Good for you embracing a healthier eating lifestyle. I was kind of "forced" into it a year ago ;).. and have never felt better. It really is amazing how much better you will feel.. and without having to give up flavors you love! Even slipping once and awhile isn't the end of the world xoxo ~Cheers girl!

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  6. They look delicious and sound so healthy! I have almond flour on hand, and wonder if I can sub it for the barley flour?

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  7. Yummm...these are one of my favourite cookies ever...now they just got a whole lot healthier. Love the pumpkin seeds on top.
    You are going to be happy to know that my book comes out March 1...just found out the date today...but it is up on my blog...take a peek ....can't wait for you to see your contribution. xoxoxo

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  8. Thank you T! My sweet tooth has been after me...and these yummy cookies will help with my coffee routine. I'm baking them tomorrow while hubby is watching playoff games...he'll be in heaven...cookies & football! Cheryl Ann

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  9. These look easier on the hips than the usual cake and biscuits. I'll give them a try.

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