Food Made Fresh: Chocolate, raspberry thumbprint cookies pair classic flavors

Angelina Larue
·2 min read
They're small, so you can eat more of these chocolate and raspberry thumbprint cookies.
They're small, so you can eat more of these chocolate and raspberry thumbprint cookies.

Chocolate and raspberry are simply meant to go together. The flavors have a subtle way of enhancing each other. The fruit flavor makes this cookie perfect for summertime.

Thumbprint cookies are like a regular cookie and a sandwich cookie produced an offspring. I love the ease of making a thumbprint cookie. They can be fancy for showers and parties, or a casual Sunday afternoon treat to bake.

I often top the baked-in jam with chocolate pieces while the cookies are still hot, for extra decadence. This cookie is dense yet tender, so I let them cool completely before serving so they don’t crumble.

A simple raspberry jam is very simple to make, or a good store-bought, all-fruit jam can be used.

Two classic flavors join together to create this fantastic thumbprint, well-suited for any occasion.

Enjoy food made fresh!

Chocolate-Raspberry Thumbprint Cookies

1/2 cup almond butter

1 egg, or flax egg replacement

1 teaspoon coconut or olive oil

1/3 cup coconut sugar, or other granulated sugar

1/4 cup cocoa or cacao powder

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2 to 3 tablespoon raspberry jam

Dark chocolate pieces for center of cookies, optional

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a small mixing bowl, mix almond butter, egg or egg replacement, oil, sugar, cocoa powder, flour, baking soda, and salt with an electric mixer on medium speed until well combined.

Divide dough into 12 pieces. Roll each piece into balls and place 2-inches apart on prepared baking sheet. Press the center of each ball of dough with your thumb, making a slight impression. Add a portion of jam to each one. Bake for 7 to 9 minutes in preheated oven.

Chocolate and raspberries, already a classic combination, make for sweet and tart thumbprint cookies.
Chocolate and raspberries, already a classic combination, make for sweet and tart thumbprint cookies.

Optional: While still hot, place a small piece of dark chocolate on the center of each cookie.

Let cool completely. Makes 1 dozen. Store in an airtight container.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Chocolate and raspberry thumbprint cookies